Lemon-Blueberry Swirl Cake

105 16 servings, 1 piece (77 g) each
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16 servings, 1 piece (77 g) each

The lemon Jell-O adds a burst of flavour to the batter in this luscious recipe.

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What You Need

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Make It

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  • 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 jelly powder; beat on low speed 1 min., then on medium speed 4 min. Stir in berries; set aside. Beat cream cheese, sugar and whole egg in small bowl with mixer until well blended.
  • 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.
  • Bake 55 to 60 min. or until toothpick inserted near centre 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 remaining water in microwaveable measuring cup on HIGH 30 sec. or just until warmed. Add to remaining dry jelly powder; stir until dissolved. Brush onto cake. Keep refrigerated.

Special Extra

Top each serving with a dollop of thawed Cool Whip Whipped Topping.


  • 16 servings, 1 piece (77 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (77 g) each
Calories 250
% Daily Value
Total fat 10g
Saturated fat 3.5g
Cholesterol 30mg
Sodium 320mg
Carbohydrate 35g
Dietary fibre 1g
Sugars 27g
Protein 4g
Vitamin A 4 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 4 %DV

* 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.

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