Blueberry Muffin Cake


Solid vegetable shortening for greasing the pan
Flour for dusting the pan
1 package (18.25 ounces) plain yellow or white cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup low-fat vanilla yogurt
1/2 cup vegetable oil
1/4 cup water
1 teaspoon ground cinnamon
4 large eggs
1 cup fresh or frozen blueberries (do not defrost)
2 teaspoons powdered sugar for dusting the cake


Place a rack in the center of the oven and preheat to 350 degrees. Lightly grease a 10-inch tube pan with shortening and dust with flour. Shake out the excess flour and set the pan aside. Measure 2 tablespoons 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 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. Toss the blueberries with the reserved cake mix. Pour two-thirds 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 to 50 minutes. Test the cake with a wooden toothpick. Remove the cake 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 onto a rack. Allow to cool completely, at least 30 minutes longer. Place the cake on a serving platter, dust with powdered sugar and serve. Note: Allow this cake to cool completely, then store it, covered with plastic wrap, at room temperature for 3 days. Or freeze, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight at room temperature before serving. Makes 16 servings

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