![](https://tn-northcentral.sitereveal.net/wp-content/uploads/2023/06/Blueberry-Cream-Cheese-Pound-Cake-Recipe.png)
INGREDIENTS
- 1 (8 ounce) package fat free cream cheese
- ½ cup canola oil
- 1 (18 ounce) package yellow butter cake mix
- 1 (5 ounce) package instant vanilla pudding mix
- 2 large egg whites
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups fresh blueberries
DIRECTIONS
- Preheat oven to 325º F.
- Lightly spray Bundt pan with nonstick cooking spray and dust with flour.
- Combine cream cheese and oil in a medium bowl; beat with mixer at high speed until smooth and creamy.
- Add cake mix, pudding mix, egg whites, eggs, and vanilla extract. Beat at medium speed until blended.
- Fold in berries.
- Spoon batter into prepared pan.
- Bake 60 minutes or until wooden toothpick inserted in center comes out clean.
- Cool cake in pan for 20 minutes. Remove from pan and cool completely
Yield: 16 slices.
Nutritional Analysis: 260 calories; 10g fat; 1.5g saturated fat; 0g trans fat; 30mg cholesterol; 390mg sodium; 38g carbohydrate; 1g fiber; 23g sugar; 4g protein.