Lemon-Blueberry Swirl Cake

By Tallon

Ingredients

• 1 pkg (2 layer size) white cake mix
• 3/4 cup water
• 3 egg whites
• 2 Tbsp oil
• 1 3oz pkg jello lemon flavored jello, divided
• 1 cup blueberries
• 1 8oz pkg cream cheese
• 1 whole egg
• 3 Tbsp water

Details

Servings 16

Preparation

Step 1

Heat oven to 350

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

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

Bake 45-50 minutes or until tooth pick comes out clean. Cool cake in pan 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 Tbsp water on high 30 seconds. Add to remaining dry gelatin mix; stir until dissolved. Brush over cake until mixture is absorbed.

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