Blueberry Yogurt Pound Cake

Ingredients

• 0.5 cup apple sauce 
• 1.5 cups blueberries 
• 0.3 cup brown sugar 
• 0.3 cup confectioners' sugar 
• 3  eggs 
• 0.5 teaspoon ground cinnamon for dusting plus more
• 1 cup vanilla yogurt low-fat
• 1 teaspoon peppermint flavoring 
• 0.3 cup vegetable oil 
• 0.3 cup water 
• 18.3 ounce duncan hines classic decadent cake mix yellow with pudding included

Equipment

• bowl
• frying pan
• oven
• wire rack
• hand mixer
• toothpicks

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
2. Mix cake mix and brown sugar together in a bowl; add yogurt, applesauce, water, vegetable oil, eggs, maple flavoring, and cinnamon. Beat on low speed with an electric hand mixer until blended. Scrape bowl and beat on medium speed for 4 more minutes.
3. Toss blueberries with enough cinnamon to evenly dust each berry in a bowl. Fold blueberries into the batter.
4. Pour batter into the prepared pan.
5. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 55 to 60 minutes.
6. Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Dust with confectioners' sugar.