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Lemon-Blueberry Swirl Cake Recipe

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This recipe for Lemon-Blueberry Swirl Cake, by , is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Deanne

Category:
Category:

Ingredients:  
Ingredients:  
15.2 oz. pkg. white cake mix
3/4 cup water
3 egg whites
2 tbsp. oil
3 oz. lemon jello, divided
1 cup fresh blueberries
8 oz. cream cheese, softened
1 whole egg
3 tbsp. water

Directions:
Directions:
In a large bowl, beat cake mix, 3/4 cup water, egg whites and oil until well-blended. Add 1/4 cup dry gelatin mix. Beat on low speed for 1 minute, then on medium speed for 4 minutes. Stir in berries; set aside. In a small bowl, beat cream cheese and whole egg; mix well. 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 in a preheated 350 for 45 to 50 minutes or until toothpick inserted near center comes out clean. Cool cake in pan for 10 minutes. 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 tablespoons water in microwaveable measuring cup on high for 30 seconds. Add to remaining dry gelatin mix; stir until dissolved. Brush over cake until mixture is absorbed. Refrigerate leftovers.

Personal Notes:
Personal Notes:
This cake is light, refreshing and perfect for the summer months!

 

 

 

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