Blueberry Bundt Cake
1 pkg yellow cake mix, 18 oz size
3 eggs
1/2 cup applesauce
1/2 pint lemon yogurt, lowfat
3 cups blueberries, fresh or frozen
2 tablespoons flour
1/4 cup chopped nuts
1/4 cup sugar
1 teaspoon cinnamon
whipped topping, optional
Combine cake mix, eggs, applesauce and yogurt in a large bowl; mix
well. In a small bowl, toss blueberries in flour to coat; add 2 cups
batter and mix well. Pour 1/2 of batter into greased and floured 10-inch
tube pan; top with remaining blueberries. Combine sugar, cinnamon and
nuts in small bowl; mix well. Sprinkle mixture over blueberries. Top
with remaining batter. Bake at 350 degrees for about 1 hour. Cool in pan
for 15 minutes; invert onto a rack and cool completely. Cut into slices
and serve topped with whipped topping, if desired.
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