Recipes

[FunkyHulaGirl]

I've made this a few times, since it's blueberry season - it's very good, really moist - nice for breakfast. I used the "old" size cake mixfrom Aldi's, as I laid in a year's supply!

Blueberry Muffin Cake

1 pkg. white or yellow cake mix (I used white)

1 pkg. instant vanilla pudding mix

1 cup vanilla yogurt

1/2 vegetable oil

1/4 cup water

1 tsp. cinnamon

4 large eggs

1 cup fresh blueberries, rinsed and drained (I use more) *

Confectioner's sugar for dusting

Preheat the oven to 350°, and grease and flour a 10" ring pan. (Either tube or Bundt)

Measure out 2 Tbs. of the cake mix and set aside. Place the remaining cake mix, pudding, yogurt, oil, water, cinnamon, and eggs in a large bowl.

Blend on low for 1 minutes, then beat on medium for 2 minutes, scraping the sides down as needed. Batter should look thick and well-blended.

Toss the blueberries with the cake mix that you've set aside.

Pour 2/3 of the batter into the pan, and scatter the blueberries over the top. Spread the remaining batter over the blueberries.

Bake until golden brown on top, 45-50 minutes. (NOTE: I forgot to take it out of the oven yesterday and it was in there over an hour, but was still fine.)

Cool in pan on a wire rack for 20 minutes, then run a knife around the edge and invert the cake onto rack. Allow to cool completely, then dust with confectioner's sugar.

* I've used both fresh blueberries and also blueberries that I froze, taking them right from the freezer. If you use thawed frozen berries, omit the water. in the recipe.