Lemon-Blueberry Swirl Cake – a delicious recipe with white cake, water, egg whites, oil, Gelatin, blueberries. 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 blended.
3
Add 1/4 cup dry gelatin mix; beat on low speed 1 min., then on medium speed 4 min.
4
Stir in berries; set aside.
5
Beat cream cheese and whole egg in small bowl with mixer until blended.
6
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.
7
Bake 45 to 50 min.
8
or until toothpick inserted near center 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.
12
Gently remove pan; cool cake completely.
13
Place cake on plate.
14
Microwave 3 Tbsp.
15
water in microwaveable measuring cup on HIGH 30 sec.
16
Add to remaining dry gelatin mix; stir until dissolved.
17
Brush onto cake; let stand until absorbed.
416
kcal
Calories
35
g
Fat
13
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, 3/4 cup water, 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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