Blueberry Pumpkin Bundt Cake
|1⁄3||c||Stonyfield Organic Low Fat Plain Yogurt|
|1⁄2||c||Stonyfield Organic 2% Milk|
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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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