Blueberry Pumpkin Bundt Cake
With fresh blueberries and pumpkin this cake is packed with super-food nutrients.
Preheat oven to 325Â°.
Combine flour, baking powder, cinnamon, nutmeg, cloves, baking soda and salt. Set aside.
In a large bowl, beat butter with sugars.
Add vanilla, then eggs. Add pumpkin, milk and yogurt. Fold in blueberries. Slowly add in flour mixture.
Pour into a bundt pan and bake 50 minutes.
Let cake cool before releasing from pan.