Blueberry Yogurt Pound Cake

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour a 10-inch fluted tube pan (such as Bundt®).

Mix cake mix and brown sugar together in a bowl; add yogurt, applesauce, water, vegetable oil, eggs, maple flavoring, and cinnamon.

Beat on low speed with an electric hand mixer until blended.

Scrape bowl and beat on medium speed for 4 more minutes.

Toss blueberries with enough cinnamon to evenly dust each berry in a bowl.

Fold blueberries into the batter.

Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 55 to 60 minutes.

Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Dust with confectioners' sugar.