A moist and delicious blueberry lemon pound cake recipe that makes the perfect guilt-free dessert after a lightened-up meal.
Ingredients
1/2cupMazola® Corn Oil
1cupsugar substitute
3large eggs
1teaspoonvanilla extract
1teaspoonlemon extract
2/3cupwater
1cupnonfat Greek yogurt
15.25ouncesyellow cake mix
1cupall-purpose flour
1pintblueberriesrinsed and dried
Instructions
Preheat oven to 350 F. Grease a 10 inch bundt pan and set aside.
Using an electric mixer, beat Mazola and sugar substitute on medium speed until well combined. Add eggs and beat until combined. Add vanilla, lemon extract, water, and yogurt, beating until well mixed. Reduce speed to low and slowly add cake mix and flour, beating until just incorporated.
Gently stir in blueberries.
Pour batter into prepared bundt pan and bake until toothpick inserted near center comes out clean, about 50 minutes. Allow 10 minutes to cool before turning onto a plate or wire rake to remove cake.