Light Lemon Blueberry Pound Cake |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is a very good lighter version of lemon blueberry pound cake. 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) |
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.
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