Blueberry Pumpkin Bundt Cake

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From Alex, Clean Plate Club

LateEnough.com

With fresh blueberries and pumpkin this cake is packed with super-food nutrients.

1
Cake

Ingredients

3 c flour
4 t baking powder
1 1/2 t cinnamon
1/2 t nutmeg
1/4 t ground cloves
1/4 t baking soda
1/4 t salt
1 stick butter (softened)
1 c sugar
1/2 c brown sugar
1 t vanilla
3 eggs
1 c pumpkin purée
1/3 c Stonyfield Organic Low Fat Plain Yogurt
1/2 c Stonyfield Organic 2% Milk
2 c blueberries
Nutrition Information: 

Preparation:

Step 1

Preheat oven to 325°.

Step 2

Combine flour, baking powder, cinnamon, nutmeg, cloves, baking soda and salt. Set aside.

Step 3

In a large bowl, beat butter with sugars.

Step 4

Add vanilla, then eggs. Add pumpkin, milk and yogurt. Fold in blueberries. Slowly add in flour mixture.

Step 5

Pour into a bundt pan and bake 50 minutes.

Step 6

Let cake cool before releasing from pan.

Ingredients

3 c flour
4 t baking powder
1 1/2 t cinnamon
1/2 t nutmeg
1/4 t ground cloves
1/4 t baking soda
1/4 t salt
1 stick butter (softened)
1 c sugar
1/2 c brown sugar
1 t vanilla
3 eggs
1 c pumpkin purée
1/3 c Stonyfield Organic Low Fat Plain Yogurt
1/2 c Stonyfield Organic 2% Milk
2 c blueberries
Nutrition Information: 

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