Mixed Berry Pound Cake
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/2 cup (1 stick) butter, softened
- 1 1/2 cups granulated sugar
- 4 eggs
- 2 cups flour
- 1 pkg. (4-serving size) JELL-O Raspberry Flavor Gelatin
- 1 1/2 teaspoons CALUMET Baking Powder
- 1 cup blueberries
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 cup mixed berries (strawberries, blueberries and raspberries)
- oven to 350u0b0 F. Beat cream cheese, butter and granulated sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Gradually add flour, beating on low speed until well blended. Add dry gelatin mix and baking powder; mix well. Stir in 1 cup blueberries. Pour into greased parchment paper-lined 9-inch square baking pan.
- 1 hour or until toothpick inserted in center comes out clean and top is golden brown. Cool 5 min. Invert cake onto wire rack; remove pan. Cool completely.
- powdered sugar and lemon juice; spread over top and sides of cake. Top with mixed berries.
- Calories: 410
- Total fat: 16 g
- Saturated fat: 9 g
- Cholesterol: 110 mg
- Sodium: 240 mg
- Carbohydrate: 61 g
- Dietary Fiber: 1 g
- Sugars: 42 g
- Protein: 6 g
- Vitamin A: 10% DV
- Vitamin C: 10% DV
- Calcium: 6% DV
- Iron: 8% DV
philadelphia cream cheese, butter, sugar, eggs, flour, gelatin, baking powder, blueberries, powdered sugar, lemon juice, mixed berries
Taken from www.myrecipes.com/recipe/mixed-berry-pound-cake (may not work)