Blueberry Yogurt Pound Cake


This recipe turns a boxed cake mix into a scrumptiously moist low-fat coffee cake or dessert.

Prep Time:
15 mins
Cook Time:
55 mins
Additional Time:
1 hrs
Total Time:
2 hrs 10 mins
1 10-inch cake


  • 1 (18.25 ounce) package yellow cake mix with pudding included

  • ¼ cup brown sugar

  • 1 cup low-fat vanilla yogurt

  • ½ cup applesauce

  • ¼ cup water

  • ¼ cup vegetable oil

  • 3 eggs

  • 1 teaspoon maple flavoring

  • ½ teaspoon ground cinnamon, plus more for dusting

  • 1 ½ cups blueberries

  • ¼ cup confectioners' sugar


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).

  2. Mix cake mix and brown sugar together in a bowl; add yogurt, applesauce, water, vegetable oil, eggs, maple flavoring, and cinnamon. Beat on low speed with an electric hand mixer until blended. Scrape bowl and beat on medium speed for 4 more minutes.

  3. Toss blueberries with enough cinnamon to evenly dust each berry in a bowl. Fold blueberries into the batter. Pour batter into the prepared pan.

  4. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 55 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts (per serving)

305 Calories
11g Fat
47g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 305
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 10%
Cholesterol 48mg 16%
Sodium 316mg 14%
Total Carbohydrate 47g 17%
Dietary Fiber 1g 4%
Total Sugars 31g
Protein 5g
Vitamin C 2mg 11%
Calcium 106mg 8%
Iron 1mg 6%
Potassium 126mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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