Lemon-Blueberry Swirl Cake and an Encounter with a Butterfly

IMG_6157If you like a moist cake, here it is! It’s called Lemon-Blueberry Swirl Cake, and it’s a moist, tender cake studded with tart blueberries and swirled with a cream cheese filling. This morning I walked down the hill to our local grocery store, called the Blue Goose, picked up the ingredients, then walked up the hill (pretty much harder than walking down, as I also decided to buy some ears of fresh corn), and began baking. Hope you like!

Lemon-Blueberry Swirl Cake

1 package white cake mix
3/4 cup water
3 egg whites
2 tablespoons oil
1 package (3 oz.) lemon jello, divided
1 cup blueberries, washed and dried
1 8-oz. package of cream cheese
1 whole egg
3 additional tablespoons water

Heat oven to 350 degrees. Grease a 12-cup fluted pan and set aside. Using an electric mixer, beat the cake mix, 3/4 cup water, egg whites and oil in a large bowl. Add 1/4 cup dry gelatin mix; beat on low speed for one minute, then on medium for 4 minutes. Stir in berries. Using same beaters, beat together the cream cheese and whole egg until smooth.

Pour half the cake batter into the prepared pan, and cover with spoonfuls of the cream cheese mixture. Pour the rest of the batter over the cream cheese mixture and smooth with the back of a spoon. Bake for 45 minutes, or until deep gold. Cool cake for ten minutes. Loosen from sides of pan and invert onto a wire rack. Allow to cool.

baked cake
baked cake

Place cake on plate. Microwave 3 tablespoons water in a measuring cup. Add the remaining dry jello mix and stir until dissolved. Using a pastry brush, brush the mixture evenly over the cake until absorbed. I had to do this a number of times, and used up all the lemon mixture.

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ingredients

Baking notes: This cake is all about the soft, tender texture and the creamy filling. It’s like eating a cloud. The lemon flavor is mild, and the blueberries are few and far between, but somehow that’s okay. As I’ve mentioned, keep brushing the lemon mixture over the cake, allowing it to absorb, and using all the mixture. The recipe is from Kraft Foods Food & Family magazine, Spring 2010.

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What a gift birds and butterflies are. This morning as I stood at the kitchen sink, I saw a swallowtail butterfly fluttering among the plumes of the Joe Pye weed flowers. I rushed for my camera, and here are the photos. Peace to you. Fran

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2 thoughts on “Lemon-Blueberry Swirl Cake and an Encounter with a Butterfly

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