Lemon-Blueberry Swirl Cake

photo by:kraft

Some things just go together. Like blueberries and lemon. Especially when mixed into a deliciously moist cake with a smooth and creamy swirl.

time

prep:

15 min

total:

1 hr 35 min

servings

total:

16 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

pkg. (2-layer size) white cake mix

3/4

cup water

egg whites

Tbsp. oil

pkg. (3 oz.) JELL-O Lemon Flavor Gelatin, divided

cup blueberries

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

whole egg

Tbsp. water

Make It

HEAT oven to 350ºF.

BEAT cake mix, 3/4 cup water, egg whites and oil in large bowl with mixer until well blended. Add 1/4 cup dry gelatin mix; beat on low speed 1 min., then on medium speed 4 min. Stir in berries; set aside. Beat cream cheese and whole egg in small bowl with mixer until well blended.

POUR half the cake batter into greased 12-cup fluted tube pan or 10-inch tube pan; cover with layers of cream cheese mixture and remaining cake batter.

BAKE 45 to 50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from side of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

PLACE cake on plate. Microwave 3 Tbsp. water in microwaveable measuring cup on HIGH 30 sec. Add to remaining dry gelatin mix; stir until dissolved. Brush over cake until mixture is absorbed. Refrigerate leftovers.

Kraft Kitchens Tips

Special Extra

Top each serving with a dollop of thawed COOL WHIP Whipped Topping.

Note

For a sweeter cream cheese filling, add 1/4 cup sugar to cream cheese mixture before using as directed.

Variation

Prepare using JELL-O Lemon Flavor Sugar Free Gelatin and PHILADELPHIA Neufchatel Cheese.

Rate recipes, or edit your previous ratings and more. Sign In

woofie74

posted:7/22/2012

This cake is great as is. I did use 1/3 less fat cream cheese and about 1 1/2 cups of blueberries. I think next time I will up the blueberries to 2 cups, we really love blueberries.

a cook

posted:7/18/2012

This cake is fantastic! Moist and delicious. I took somebody's advice and added a powdered sugar/lemon juice glaze for the top, drizzling down the sides. It's pretty to look at too. I also added sugar to the cream cheese mixture because my family likes sweet. I will make this cake many more times.

phaset2

posted:4/30/2012

easy and excellent! brought it to work and received rave reviews!!

justmelane

posted:1/26/2012

Beautiful! Looked just like the picture. I used the sugar free jello and no glaze. I chose not to add sugar to the cream cheese mixture and it was sweet enough for us. My husband loves this cake just plain with a cup of coffee. Very nice texture and light lemon flavor. Will be making this again and again.

mahlon17

posted:5/10/2011

This cake was simple to make and delicious! My dad, who is critical of everything, loved it!!! I added the sugar to the cream cheese and made an icing sugar glaze with lemon juice and lemon zest drizzled down the sides for added flavor and presentation. Will make again many times!

a cook

posted:4/7/2011

Comes out exactly as pretty as on the picture. The only two things I would do diffrently next time is to put more lemon gelatin on top because I didn't really taste the lemony flavor. And cream cheese filling needs to be sweetened and have some more flavor to it. May be mix cream cheese with gelatin flavor next time...

kingsferry

posted:11/8/2010

it so good a made it twice in one day but the secon time i added food coloring to the crem chesse and sugar is delicious.

zoe326

posted:8/23/2010

Grease your pan like crazy because mine stuck to the pan. It even stuck to the plate when I tryed to serve it. But it was tasty dispite the mess it made. I added more blueberries and used applesause instead of the oil.

madaniel

posted:8/5/2010

Cake tasted great and the kids loved it! Next time I'm going to add sugar to the cream cheese mixture and maybe add a powdered sugar/lemon juice glaze to the top instead of the jello mix.

danig70

posted:5/26/2010

This cake is so wonderful! It is so moist, yet firm like a good coffee cake. It was also so easy to make!!