Light Lemon Blueberry Pound Cake

• 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)

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.

nonstick cooking spray, flour, light yellow cake mix, lemon juice, lemon juice, vanilla, light cream cheese, egg whites, egg, fresh blueberries, powdered sugar

Taken from www.food.com/recipe/light-lemon-blueberry-pound-cake-80278 (may not work)