RECIPES › Morning Yogurt Cakes

Morning Yogurt Cakes

Name: Morning Yogurt Cakes
Prep time: 15 min
Total time: 60 min
Yield: 6
Ingredients: CAKE; 1 package Krusteaz® Gluten Free Blueberry Muffin Mix; ¼ cup Water; ⅓ cup Sour cream or vanilla yogurt; 3 Eggs; 1 can Blueberries (enclosed), drained and rinsed; 2 tbsp Finely grated lemon zest; GLAZE; 1 cup Sour cream or vanilla yogurt; ⅓ cup Powdered sugar; 2 tbsp Finely grated lemon zest

A Morning Yogurt Cake topped with a creamy glaze.

Start your morning with a delicious treat by trying our fluffy Morning Yogurt Cakes recipe. With a delicate crumb and a tangy twist these individual cakes are the perfect balance of lightness and flavor making them an ideal choice to accompany your breakfast or enjoy as a snack.

PREP

15 mins

TOTAL TIME

1 hr

SERVINGS

CAKE

1 package Krusteaz® Gluten Free Blueberry Muffin Mix

¼ cup Water

⅓ cup Sour cream or vanilla yogurt

3 Eggs

1 can Blueberries (enclosed), drained and rinsed

2 tbsp Finely grated lemon zest

GLAZE

1 cup Sour cream or vanilla yogurt

⅓ cup Powdered sugar

2 tbsp Finely grated lemon zest

STEP 1

Preheat oven to 350°F. Thoroughly grease a 6-section mini fluted tube pan.

STEP 2

For Cake: In medium bowl, combine Krusteaz Gluten Free Blueberry Muffin Mix, water, sour cream or yogurt, and eggs; stir until well blended. Fold in blueberries and lemon zest. Divide batter evenly into each section of prepared pan.

STEP 3

Bake 25-30 minutes or until toothpick inserted in center of cake comes out clean. Let cakes cool 10 minutes before removing from pan. Cool cakes thoroughly.

STEP 4

For Glaze: Place all glaze ingredients in small bowl. Whisk until smooth. Spoon glaze over cooled cakes.

Made with Our

Box of Krusteaz Gluten Free Wild Blueberry Muffin Mix

Gluten Free Blueberry Muffin

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