Blueberry Muffin Cake
1 package plain yellow or white cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup low-fat vanilla yogurt
1/2 cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower
1/4 cup water
1 teaspoon ground cinnamon
4 large eggs
1 cup fresh blueberries, rinsed and drained
2 teaspoons confectioners’ sugar (for dusting; optional)
Place a rack in the center of the oven and preheat the oven to 350˚F. Lightly grease a 10-inch tube pan with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pan aside.
Measure out 2 tablespoons of the cake mix and reserve it. Place the remaining cake mix, pudding mix, yogurt, oil, water, cinnamon, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended.
Toss the blueberries with the reserved cake mix.
Pour two-thirds of the batter into the prepared pan. Scatter the blueberries over the batter. Spread the remaining batter over the blueberries so that it covers the fruit. Place the pan in the oven.
Bake the cake until it is golden brown on top and just starts to pull away from the sides of the pan, 45 to 50 minutes. Remove the pan from the oven and place the pan on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack, then onto another rack so that the cake is right side up. Allow it to cool completely, 20 minutes more.
Place the cake on a serving platter, dust with confectioners’ sugar (if desired), and serve.
Allow this cake to cool completely, then store it, covered in plastic wrap, at room temperature for up to 1 week. Or freeze, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight on the counter before serving.
Recipe from: The Cake Mix Doctor
Notes: I do not buy or use low-fat anything. I had some plain yogurt in the refrigerator so I added 1 tablespoon of vanilla to that. Second time I made it I used 2 cups of blueberries because 1 is NOT enough. Also I made it in a Bundt pan and that worked and looks better to me. And I just mixed the blueberries in....instead of layering them in the middle. The first time because I forgot...the second time because I didn’t think it mattered. Made for the first time on 9-22-11. VERY GOOD!
Made this again on 7-8-17. Didn't read my "notes". Did not have yogurt so I used sour cream. Made with only 1 cup of blueberries and put them in the middle as instructed in recipe. Turned out very well. And they stayed in the middle because of the cake flour tossed on them.