Berry-Berry Cake – a delicious recipe with Cream Cheese, brown sugar blend sugar replacement, egg whites, lemon zest, flour, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350F.
2
Beat cream cheese product and 1/3 cup brown sugar replacement in large bowl with mixer until well blended.
3
Add egg whites and zest; mix well.
4
Mix 1 cup flour and baking soda.
5
Add to cream cheese mixture alternately with sour cream, beating just until blended after each addition.
6
Spread onto bottom and 1 inch up side of 9-inch springform pan sprayed with cooking spray.
7
Combine 1 cup berries, remaining brown sugar replacement and flour; spoon over cream cheese mixture in pan to within 1/2 inch of edge.
8
Bake 35 to 40 min.
9
or until toothpick inserted in centre comes out clean.
10
Run knife around rim of pan to loosen cake; cool before removing rim.
11
Spoon remaining berries over cake.
12
Serve topped with Cool Whip.
13
Refrigerate leftovers.
434
kcal
Calories
19
g
Fat
54
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup Philadelphia Light Cream Cheese Product, 1/3 cup plus 2 tsp. brown sugar blend sugar replacement, divided, 2 egg whites, 2 tsp. lemon zest, and more.
Yes, Berry-Berry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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