Gluten-free Yogurt Blueberry Coffee Cake

August 17, 2014

  • 1 package of gluten free yellow cake mix (Betty Crocker® sells a good one.)

 

  • ¼ cup brown sugar

 

  • 1 cup low-fat vanilla yogurt

 

  • ½ cup applesauce

 

  • ¼ cup water

 

  • ¼ cup vegetable oil

 

  • 3 eggs

 

  • 2 tbs lemon juice

 

  • 2 tsp cinnamon

 

  • 1 ½ cups fresh blueberries

 

  • ¼ cup powdered sugar

 

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

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

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

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.

 

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