Lemon-Blueberry Swirl Cake – a delicious recipe with white cake, water, egg whites, oil, blueberries, Cream Cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees F
2
Beat cake mix, 3/4 cup water, egg whites and oil in large bowl with mixer until well blended.
3
Add 1/4 cup dry jelly powder; beat on low speed 1 min., then on medium speed 4 min.
4
Stir in berries; set aside.
5
Beat cream cheese, sugar and whole egg in small bowl with mixer until well blended.
6
Pour half the cake batter into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray; cover with layers of cream cheese mixture and remaining cake batter.
7
Bake 55 to 60 min.
8
or until toothpick inserted near centre comes out clean.
9
Cool cake in pan 10 min.
10
Loosen cake from sides of pan with knife.
11
Invert cake onto wire rack; gently remove pan.
12
Cool cake completely.
13
Place cake on plate.
14
Microwave remaining water in microwaveable measuring cup on HIGH 30 sec.
15
or just until warmed.
16
Add to remaining dry jelly powder; stir until dissolved.
17
Brush onto cake.
18
Keep refrigerated.
464
kcal
Calories
35
g
Fat
26
g
Carbs
17
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 pkg. (2-layer size) white cake mix, 1 cup water, divided, 3 egg whites, 2 Tbsp. oil, and more.
Yes, Lemon-Blueberry Swirl 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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