Light Lemon Blueberry Pound Cake - cooking recipe

Ingredients

nonstick cooking spray
1 tablespoon flour
1 (18 1/4 ounce) 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)

Preparation

Preheat oven to 350.
Coat a 12-cup bundt pan with cooking spray; dust with flour.
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.
Beat at medium speed 2 minutes; fold in blueberries.
Pour batter into pan.
Bake for 50 minutes or until a toothpick inserted in center comes out clean.
Let cool in pan for 10 minutes; remove from pan.
Let cool completely on wire rack.
Combine sugar and remaining 4 teaspoons.
lemon juice in a small bowl; drizzle over cake.