Ingredients
-
1
-
1
-
1
-
1/2
-
1/4
-
1
-
4
-
1
-
2
-
-
-
-
-
-
Directions
Mouth Watering Blueberry Muffin Cake, This is from The Cake Mix Doctor By Ann Byrn This sounds like a nice breakfast treat!, Most excellent recipe! used lemon pudding instead of vanilla because lemon flavoring with blueberries is soooo tasty and it was really delicious – also, I made a fresh lemon and powdered sugar glaze and instead of making this as a pound cake I made 6 large muffins and a loaf cake for the freezer and later enjoyment!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 350. Lightly Grease a 10 Inch Tube Pan With Solid Vegetable Shortening, Then Dust With Flour. Shake Out Excess Flour. |
|
2
Done
|
Measure Out 2 T. of Cake Mix and Reserve It. Place Remaining Cake Mix, Pudding Mix, Yogurt, Oil, Water, Cinnamon, and Eggs in Large Mixing Bowl. Blend With Mixer on Low Speed For 1 Minute. Stop Machine and Scrape Down Sides of Bowl. Increase Mixer Speed to Medium and Beat 2 Minutes More, Scraping Down Sides Again, If Needed. Batter Should Look Thick and Well Blended. |
|
3
Done
|
Toss the Blueberries With Reserved Cake Mix. |
|
4
Done
|
Pour Two-Thirds of Batter Into Prepared Pan. Scatter Blueberries Over Batter. Spread Remaining Batter Over the Blueberries So That It Covers the Fruit. Place Pan in Oven. |
|
5
Done
|
Bake Cake Until It Is Golden Brown and Starts to Pull Away from Sides of Pan, 45-50 Minutes. Remove Pan from Oven and Place Pan on Wire Rack to Cool For 20 Minutes. Run a Long, Sharp Knife Around Edge of Cake and Invert It Onto a Rack to Cool Completely, 30 Minutes. |
|
6
Done
|
Place Cake on Platter. Dust With Confectioners' Sugar and Serve. |
