Light Lemon Blueberry Pound Cake Recipe

Name: Light Lemon Blueberry Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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.

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: nonstick cooking spray, 1 tablespoon flour, 1 (18 1/4 ounce) package light yellow cake mix, 1/3 cup lemon juice, plus, and more.

Yes, Light Lemon Blueberry Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Light Lemon Blueberry Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions