Blueberry Bundt Cake

1 pkg yellow cake mix, 18 oz size

3 eggs

1/2 cup applesauce

1/2 pint lemon yogurt, lowfat

3 cups blueberries, fresh or frozen --

2 tablespoons flour

1/4 cup chopped nuts

1/4 cup sugar

1 teaspoon cinnamon

whipped topping, optional

Combine cake mix, eggs, applesauce and yogurt in a large bowl; mix well. In a small bowl, toss blueberries in flour to coat; add 2 cups batter and mix well. Pour 1/2 of batter into greased and floured 10-inch tube pan; top with remaining blueberries. Combine sugar, cinnamon and nuts in small bowl; mix well. Sprinkle mixture over blueberries. Top with remaining batter. Bake at 350 degrees for about 1 hour. Cool in pan for 15 minutes; invert onto a

rack and cool completely. Cut into slices and serve topped with whipped topping, if desired.