Gluten-free Yogurt Blueberry Coffee Cake
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
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.