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

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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.

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jessicasavory

posted:5/8/2010

Delicious! Served this to company with blueberry ice cream - absolutely amazing! Easy-to-make and yummy. Definitely a keeper.

Marianne1961

posted:4/27/2010

Delicious! All 10 women in my Bible study enjoyed it. I made it with reduced sugar cake mix, 1/3 less fat cream cheese and sugar free jello. Turned out wonderful. Served it with strawberries and blackberries!

AlabamianAmy

posted:4/26/2010

This is amazing! I added sugar like suggested and made sure to grease and flour the pan heavily because of the review about it falling apart. I took it to breakfast for my Sunday school class, and it was completely devoured! :) I haven't gotten that many compliments about anything since an ice cream cake recipe I got from this site. Thanks Kraft!

MeganFee

posted:4/23/2010

What a great recipe. Quick easy and tastey. I cannot get over how moist it turned out. The only thing I would do, as already suggested, is add sugar to the cream cheese mixture. I might next time add a light lemon glaze on top. Either way though... LOVED IT!!!

summerkreiser

posted:4/23/2010

Wonderful!

a cook

posted:4/19/2010

I used sugar free lemon jello and I think that may have had a bad impact - a powdery lemon flavor. I would also recommend adding sugar to the cream cheese to make it more flavorful.

dweyfry

posted:4/16/2010

I made this cake today and also had trouble with it sticking to the pan and tearin apart.I also greased a teflon bundt pan and let it cool 10 min. Maybe next time I will flour the pan and let it cool longer. It does taste good.

JulieSems

posted:4/5/2010

Made this yesterday for Easter dessert. It came out fabulous! I only have a couple of pieces left. I normally don't make bundt cakes because mine always happen to fall apart no matter how well I grease the pan, so I was a little nervous waiting for it to cool, but amazingly it came out perfect! I may try to tweak the receipe a second time around and experiement a little, but all in all it got rave reviews from our family & friends!

sgonzon

posted:4/3/2010

Don't make if company's coming! There should be a "maybe" box where it says would you make this recipe again! I think the recipe is a good idea, however - I made the regular recipe (no substitutions) and followed the directions as written. The cake tested done, I took it out, let it cool as directed in the pan for 10 minutes - then inverted it onto my cake rack ... and the cake fell apart. The cake seemed done, so I'm guessing that it needs to cool longer in the pan before being taken out. No reason for this to happen as I used a well-greased pan - not cooking spray, I rubbed the pan down well to grease it. This is a disaster, as it was *supposed* to be my dessert for Easter dinner tomorrow, and now I'm not sure what I'll do as I'm not sure I have time to go back to the store to buy more cake mix,cream cheese & blueberries to give it a second try. I gave it 3 stars based on flavor alone - I tasted a piece from where it had fallen apart & it did have a good flavor. It just d

a cook

posted:4/1/2010

I used lemon cake mix & instant lemon pudding mix. 2 eggs, no whites. As suggested, used neufchatel w/ a little sugar. Added a lemon glaze (XXX sugar, lemon juice & yellow food coloring) It was outstanding!! Will make again. And again!