Blueberry-Lemon Swirl Cake

For my Mom, my Aunt (my mom’s twin), my Grandma and my Uncles Birthday Party I made a Lemon-Blueberry Swirl Cake. And let me tell you it was delicious!! The cake is super moist and dense, just the way I like them. And to my disappointment, the whole cake was eaten with no left over :-( however, I am happy that everyone loved it that much. It is the perfect spring cake, so if you have to bring a cake for Easter, a baby shower or any types of spring function, but you don’t want to bring a plain old cake. I highly recommend making this. The best part of all is the base of the cake is just a boxed cake mix, and the flavoring comes from lemon jell-0. Super easy, but it makes you look like you have been slaving in the kitchen for hours.

 

Lets Get Cookin’

Lets Get Cookin

 

Ingredients

1 pkg. white cake mix

¾ c. water

3 egg whites

2 tbls oil

1 pkg. (3oz) lemon flavored jell-o

1 cup blueberries

1 pkg. Cream Cheese, sofetened

1 whole egg

3 tbsp water

 

 

 

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. (not the one you are going to serve the cake on). 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. Place on serving platter. Refrigerate leftovers.

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

 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

 

Cover with layer remaining cake batter

 Bake 45 to 50 min. 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  (not the one you are going to serve the cake on)

 

 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

 Place on serving platter.

 The cake sat on my lap for a 30 minute car ride. I was soooooooo hungery by the time we got to my aunt’s house!

 A tip for covering things without lids. Use tooth picks and plastic wrap. Poke a few tooth picks in the food and drape the plastic wrap over. That way the plastic wrap won’t pull off the icing:-) This tip was brought to you by Mom. When you don’t know what to do ask Mom<3

êêCritics Ratingsêê

Meêêêê1/2  Dad êêêêê Momêêêêê Paul êêêê The rest of my familyêêêêê

Would I make it again…

Yes, I am not much of a cake fan. I like more sophisticated cakes like this, or things such as ginger bread cake. So I will definitely be making this again.

What would I do differently…

I would add a ¼ cup of sugar to the cream cheese mixture to give it extra sweetness. I added about an 1/8 of a cup, but it could have had some more added.