Light Lemon Blueberry Pound Cake

 

Ingredients for 12 servings:
1. nonstick cooking spray
2. 1 tablespoon flour
3. 1 (18 1/4 ounce) package light yellow cake mix
4. 1/3 cup lemon juice, plus
5. 4 teaspoons lemon juice, divided
6. 1 teaspoon vanilla
7. 1 (8 ounce) package light cream cheese
8. 3 large egg whites
9. 1 large egg
10. 1 cup fresh blueberries or 1 cup frozen blueberries, thawed
11. 1 cup sifted powdered sugar (sift before measuring)

Directions:
1. Preheat oven to 350.
2. Coat a 12-cup bundt pan with cooking spray; dust with flour.
3. Combine cake mix, 1/3 cup lemon juice, vanilla, cream cheese, egg whites and egg in a large bowl; beat at low speed of a mixer 30 seconds.
4. Beat at medium speed 2 minutes; fold in blueberries.
5. Pour batter into pan.
6. Bake for 50 minutes or until a toothpick inserted in center comes out clean.
7. Let cool in pan for 10 minutes; remove from pan.
8. Let cool completely on wire rack.
9. Combine sugar and remaining 4 teaspoons.
10. lemon juice in a small bowl; drizzle over cake.

Enjoy your meal!

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