18 1/4 ounces lemon cake mix
1 teaspoon baking powder
1 cup blueberries
8 ounces fat-free sour cream -- at room temperature
4 egg whites -- whipped
1 tablespoon oil
1 teaspoon lemon peel -- grated
Preheat oven to 350F. Prepare a 12-cup Bundt pan with cooking spray and flour; set aside.
In a mixing bowl combine cake mix and baking powder; set aside.
In another mixing bowl, combine blueberries, sour cream, egg whites, oil, and lemon peel.
Mix dry ingredients with wet ingredients just until moistened.
Pour batter into prepared pan.
Bake for 40 minutes.
Serving Ideas : Serve warm or cool with powdered sugar or whipped cream.