Blueberry Muffin Cake

• 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

1. Preheat oven to 350. Lightly grease a 10 inch tube pan with solid vegetable shortening, then dust with flour. Shake out excess flour.
2. Measure out 2 T. of cake mix and reserve it. Place remaining cake mix, pudding mix, yogurt, oil, water, cinnamon, and eggs in large mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 minutes more, scraping down sides again, if needed. Batter should look thick and well blended.
3. Toss the blueberries with reserved cake mix.
4. Pour two-thirds of batter into prepared pan. Scatter blueberries over batter. Spread remaining batter over the blueberries so that it covers the fruit. Place pan in oven.
5. Bake cake until it is golden brown and starts to pull away from sides of pan, 45-50 minutes. Remove pan from oven and place pan on wire rack to cool for 20 minutes. Run a long, sharp knife around edge of cake and invert it onto a rack to cool completely, 30 minutes.
6. Place cake on platter. Dust with confectioners' sugar and serve.

yellow cake, vanilla instant pudding, lowfat vanilla yogurt, vegetable oil, water, ground cinnamon, eggs, fresh blueberries, sugar

Taken from www.food.com/recipe/blueberry-muffin-cake-126387 (may not work)