Thursday, May 23, 2013

Blueberry Muffin Cake

This recipe is from The Cake Mix Doctor by Anne Byrn.

Use my Pan Release, found on the blog under Tips, Hints and More,

to grease a 10" Tube Pan.

1 box of Duncan Hines Classic Yellow Cake Mix
1 box (3.4oz.) Vanilla Instant Pudding Mix
1 C Vanilla Yogurt
1/2 C Vegetable Oil
1/4 C Water
4 Eggs
1 C Fresh Blueberries, rinse and drain
Powdered Sugar for Dusting

Measure 2TBS of the Cake Mix and set aside

Place remaining cake mix, yogurt, oil, water and eggs in a large bowl
Mix in a stand mixer on low for 1 minute
Scrape the sides , increase the speed to medium and mix 2 more minutes
Batter should be thick and well blended

Toss the berries in the reserved cake mix

Pour 2/3 of the batter into the pan
Scatter blueberries over the batter
Spread the remaining batter over the blueberries so it covers all of the berries

Bake at 350 degrees for 45 - 50 minutes

Remove to a wire rack and cool for 20 minutes
Invert onto the rack
Cool for 30 minutes

Place on a serving Platter and dust with powdered sugar
Serve with Whipped Cream

Peace in the Kitchen!

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