Light Lemon Blueberry Pound Cake

This is a very good lighter version of lemon blueberry pound cake.

• Ready In: 1 hr
• Serves: 12

Ingredients

•  nonstick cooking spray
• 1  tablespoon flour
• 1 (18 1/4ounce) package  light  yellow cake mix
• 1⁄3 cup lemon juice, plus
• 4  teaspoons lemon juice, divided
• 1  teaspoon vanilla
• 1 (8 ounce) package light cream cheese
• 3  large  egg whites
• 1  large egg
• 1  cup fresh blueberries or 1  cup frozen blueberries, thawed
• 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.