Lemon-Blueberry Swirl Cake

Ingredients:

1 pkg. ( 2 layer size) white cake mix

3/4 cup water

3 egg whites

2 tablespoons oil

1 pkg. (3 oz.) Lemon Jello, divided

1 cup blueberries

1 pkg. (8 oz.) cream cheese, softened

1 whole egg

3 tablespoons water

Optional: 1/4 cup sugar

Directions:

1. Heat your oven to 350 degrees.

2. Beat cake mix, 3/4 cup water, egg whites, and oil in a large boil with mixer until well blended. Add 1/4 cup dry jello mix; beat on low speed 1 minute, then on medium speed for 4 minutes. Stir in berries ; set aside.

3. Beat cream cheese and whole egg in a small bowl until well blended. For a sweeter cream cheese filling, add 1/4 cup of sugar to the cream cheese and egg mixture.

4. Pour half of the cake batter into a greased 12-cup fluted pan of a 10-inch tube pan. Cover with layer of cream cheese mixture and the remaining cake batter.

5. Bake 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cook cake in pan for 10 minutes. Loosen the cake from the side of the pan with a knife. Inver the cake onto a wire rack; gently remove the pan. Cool cake completely. Place cake on a serving plate.

6. Microwave 3 tablespoons of water on HIGH for 30 seconds. Add remaining dry jello mix and stir until dissolved. Brush over cake until the mixture is absorbed.

Refrigerate leftovers.

My insights:

- This cake is super moist... it reminded me of a blueberry muffin.

- I did not add the 1/4 cup sugar and think that it tasted just fine.

- Make a really thick layer of batter at first before you add the cream cheese filling... It tended to settle and peek through on the top of the cake in a few places.

- I used thawed, frozen blueberries and they tended to turn the cake batter purplish. The picture in the cookbook shows a yellow cake. Crap. It still tasted yummy, although it didn't look at all like the picture.