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Lemon-Blueberry Swirl Cake

Lemon-Blueberry Swirl Cake recipe
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.
15 min
1 hr 35 min
16 servings
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What You Need

pkg.  (2-layer size) white cake mix
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 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 blended.

POUR half the cake batter into greased and floured 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 sides 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 onto cake; let stand until absorbed.

Kraft Kitchens Tips

Special Extra
Top each serving with a dollop of thawed COOL WHIP Whipped Topping.
For a sweeter cream cheese filling, add 1/4 cup sugar to cream cheese mixture before using as directed.
Prepare using JELL-O Lemon Flavor Sugar Free Gelatin and PHILADELPHIA Neufchatel Cheese.
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