Lemon Blueberry Pound Cake

Cooking spray
1 tablespoon all-purpose flour
1 (18.25-ounce) package light yellow cake mix
1 cup water1/3 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

Preheat oven to 350°.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° 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.