How to Make a Delicious Blueberry-Yogurt Bundt Cake

This Blueberry Yogurt Bundt Cake is a perfect dessert for pitch-in meals at work, picnics, family reunions, church socials, family meals or just about any occasion that calls for a dessert. It is also great with coffee for visiting with friends or entertaining. Blueberries are known as one of the healthiest foods available so working them into desserts is a good thing. This cake uses lemon extract rather than vanilla, adding a bit of lemon flavor to compliment the blueberries.

BLUEBERRY-YOGURT BUNDT CAKE

• 2 cups sifted cake flour
• 3 tbsp instant non-fat dry milk powder

Preheat oven to 350 degrees. Grease and flour a 12-cup Bundt pan; set aside.

In a medium bowl, mix together the cake flour, milk powder, baking soda, salt, cinnamon, nutmeg, and cloves. Stir in the pecans.

In another bowl, mix together the sugar and yogurt. Beat in the eggs, oil, and lemon extract. Fold in the blueberries. Combine the flour mixture into the blueberry mixture. Pour the batter into the prepared Bundt pan. Bake 45 to 50 minutes or until a sharp knife inserted in the middle of the cake comes out clean. Cool 15 minutes in the pan then remove to a wire rack to finish cooling.

After cake is completely cooled, drizzle with a sugar glaze or frost with a cream cheese frosting, if desired. This cake is fine without any glaze or frosting.

Enjoy!

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