Mix tasty fruit into a deliciously moist Lemon-Blueberry Cake with a smooth and creamy swirl. Lemon-Blueberry Cake is made with JELL-O® gelatin, fresh berries and cream cheese for a remarkable dessert experience. Your next get-together is certain to be a memorable time!
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 whole egg
3 Tbsp. water
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Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 0.8374g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.