High Class Recipes

Bookmark Us

Main Menu

Home Recipes Forum Contact Us Appetizer Recipes Baked Goods Recipes Barbeque Recipes Beverages Recipes Breakfast Recipes Cakes Recipes Cast Iron Recipes Cheesecake Recipes Chicken Recipes Chinese Recipes Crockpot Recipes Cream Cheese Recipes Desserts & Ice Cream Recipes Gourmet Sandwiches Recipes Fun Kids Recipes Holiday Foods Recipes Italian Recipes Main Dishes Recipes Mexican Recipes Pizza Recipes Refreshing Punch Recipes Salads Recipes Seafood Recipes Side Dishes Recipes Smoothies Recipes Soups Recipes Steak & Beef Recipes Vegetarian Recipes Vodka & Mix Drinks Recipes Link Exchange Site Map

Login Form
Username Password Remember me Lost Password? No account yet? Register

Search Engine Keywords

Recipes

Categories » Breakfast

Recently addedMost viewed Rated the best!

Blueberry Muffin Cake    Ingredients   1 (18 1/4 ounce) package yellow cake mix 1 (3 1/2 ounce) package vanilla instant pudding mix 1 cup low-fat vanilla yogurt 1/2 cup vegetable oil 1/4 cup water 1 teaspoon ground cinnamon 4 large eggs 1 cup fresh blueberries, rinsed and drained 2 teaspoons confectioners' sugar Difficulty: Average Vegetarian: No Hits: 28 Rating: No votes Date added;: 29.Mar.2008 Author: g35mc Instructions   1. Preheat oven to 350. 2. Lightly grease a 10 inch tube pan with solid vegetable shortening, then dust with flour. 3. Shake out excess flour. 4. Measure out 2 T.of cake mix and reserve it. 5. Place remaining cake mix, pudding mix, yogurt, oil, water, cinnamon, and eggs in large mixing bowl. 6. Blend with mixer on low speed for 1 minute. 7. Stop machine and scrape down sides of bowl. 8. Increase mixer speed to medium and beat 2 minutes more, scraping down sides again, if needed. 9. Batter should look thick and well blended. 10. Toss the blueberries with reserved cake mix. 11. Pour two-thirds of batter into prepared pan. 12. Scatter blueberries over batter. 13. Spread remaining batter over the blueberries so that it covers the fruit. 14. Place pan in oven. 15. Bake cake until it is golden brown and starts to pull away from sides of pan, 45-50 minutes. 16. Remove pan from oven and place pan on wire rack to cool for 20 minutes. 17. Run a long, sharp knife around edge of cake and invert it onto a rack to cool completely, 30 minutes. 18. Place cake on platter. 19. Dust with confectioners' sugar and serve. Recipe Rating 1 (Bad) 10 (Good) Send to a friend You must login first before use this feature...

Powered by High Class Recipes Copyright 2008 All Right Reserved.