Lemon-Blueberry Pound Cake

By Lv2Cook

Ingredients

• Cooking spray
• 1 tablespoon all-purpose flour
• 1 (18.25-ounce) package light yellow cake mix
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract
• 1 (8-ounce) block fat-free cream cheese softened
• 3 large egg whites
• 1 large egg
• 1 cup fresh or frozen blueberries thawed
• 1 cup sifted powdered sugar
• 4 teaspoons lemon juice

Details

Servings 1

Preparation

Step 1

Preheat oven to 350 degrees.

Coat a 12-cup Bundt pan with cooking spray; dust with flour. Combine cake mix and next 6 ingredients (cake mix through egg) in a large bowl, and beat at low speed of a mixer 30 seconds. Beat at medium speed 2 minutes; fold in blueberries. Pour cake batter into prepared pan. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes; remove from pan. Cool completely on a wire rack.

Combine the sugar and 4 teaspoons lemon juice in a small bowl, and drizzle glaze over cake.

Serving Size: 1 slice