lemon-blueberry swirl cake

How To Make lemon-blueberry swirl cake

• 1

  HEAT OVEN TO 350F. BEAT CAKE MIX, 3/4 CUP WATER, EGG WHITES AND OIL IN A LARGE MIXING BOWL WITH MIXER UNTIL WELL BLENDED. ADD 1/4 CUP DRY GELATIN MIX; BEAT ON LOW SPEED FOR 1 MINUTE., THEN ON MEDIUM FOR 4 MINUTES. STIR IN BERRIES; SET ASIDE. BEAT CREAM CHEESE AND WHOLE EGG IN A SMALL BOWL WITH MIXER UNTIL WELL BLENDED.
• 2

  POUR HALF THE CAKE BATTER INTO 12-CUP FLUTED TUBE PAN; COVER WITH LAYERS OF CREAM CHEESE MIXTURE AND THEN REMAINDER OF CAKE BATTER.
• 3

  BAKE 45-50 MIN. OR UNTIL TOOTHPICK COMES OUT CLEAN. COOL CAKE IN PAN FOR 10 MINUTES. LOOSEN CAKE FROM SIDES OF PAN WITH A KNIFE. INVERT CAKE ONTO WIRE RACK; GENTLY REMOVE PAN. COOL CAKE COMPLETELY. PLACE ON CAKE PLATE. MICROWAVE WATER IN A MICROWAVEABLE CUP ON HIGH FOR 30 SECONDS. ADD REMAINING DRY GELATIN MIX; STIR TILL DISSOLVED. BRUSH OVER CAKE UNTIL MIXTURE IS ABSORBED. REFRIGERATE.
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