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Light Lemon Blueberry Pound Cake

Light Lemon Blueberry Pound Cake Recipe

This is a very good lighter version of lemon blueberry pound cake.
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Prep Time 10 mins
Cook Time 50 mins
Course Dessert
Cuisine American
Calories 297.1 kcal

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)

Instructions
 

  • 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.

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Nutrition

Serving: 106gCalories: 297.1kcalCarbohydrates: 47.3gProtein: 5.4gFat: 9.9gSaturated Fat: 3.7gCholesterol: 32.9mgSodium: 378.6mgFiber: 0.8gSugar: 30g
Keyword < 60 Mins, Citrus, Dessert, Fruit, Lemon, Oven
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