| 3 | c | flour |
| 4 | tsp | baking powder |
| 1 1⁄2 | tsp | cinnamon |
| 1⁄2 | tsp | nutmeg |
| 1⁄4 | tsp | ground cloves |
| 1⁄4 | tsp | baking soda |
| 1⁄4 | tsp | salt |
| 1 | stick | butter (softened) |
| 1 | c | sugar |
| 1⁄2 | c | brown sugar |
| 1 | tsp | 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 |
Preheat oven to 325°.
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 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.
