Blueberry Muffin Cake


(1 vote) 5 1

Like a giant blueberry muffin, this is a versatile cake that is great for brunch, dessert or even breakfast!

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  • 1 pkg. plain yellow or white cake mix (2 layer)
  • 1 3.4 oz. pkg. vanilla instant pudding mix
  • 1 C. low fat vanilla yogurt
  • 1/2 C. vegetable oil
  • 1/4 C. water
  • 1 tsp. ground cinnamon
  • 4 large eggs
  • 1 C. fresh blueberries, rinsed & drained
  • 2 tsp. confectioners' sugar, for dusting (optional)

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Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly grease a 10" tube pan or bundt pan with solid vegetable shortening, then dust with flour.

Measure out 2 Tbs. 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 2/3 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, 45-50 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 on a rack, then onto another rack so that the cake is right side up. Allow it to cool completely 30 minutes more. Place the cake on a serving platter and dust with confectioners' sugar, if desired.

Reviews (1)

  • My husband LOVES this cake!! I have now made it 4 times in 4 weeks. I varied the recipe slightly using a Butter Recipe Yellow Cakemix, Oberweis French Vanilla Low Fat Yogurt, an additional 1/4 teaspoon of cinnamon, and a pint of blueberries using a bundt pan sprayed with Baker's Joy. The first time I made it I followed the directions and put 2/3s of batter in first, then the blueberries, then the rest of the batter. The next time I folded the dusted blueberries into the batter and then put it in the pan. I liked this much better as the blueberries were evenly distributed thoughout the batter rather than all clumped together. I am tempted to add walnuts some time but haven't tried that yet. I have given this cake to neighbors and family and everyone raves about it! My brother in law wants to make one for his birthday! This is a real winner.

    Flag as inappropriate cathie0438  |  August 11, 2012

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