Lemon Berry Cake

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 cup butter, softened
• 2-1/2 cups granulated sugar
• 3 Tbsp. lemon juice, divided Safeway 4 ct For $5.00 thru 02/09
• 6 eggs
• 3 cups flour
• 2 cups raspberries, divided
• 3 cups powdered sugar
• 1 Tbsp. water
• 1/2 cup blueberries Whole Foods 3 For $10.00 thru 02/09

1. Heat oven to 325 degrees F.
2. Line 9-inch springform pan with parchment paper; spray with cooking spray.
3. Beat cream cheese and butter in large bowl with mixer until blended.
4. Add granulated sugar; beat until light and fluffy.
5. Blend in 1 Tbsp.
6. lemon juice.
7. Add eggs, 1 at a time, beating well after each addition.
8. Gradually beat in flour until blended.
9. Fold in 1 cup raspberries; spread into prepared pan.
10. Bake 1 hour 45 min.
11. or until toothpick inserted in center comes out clean.
12. Cool in pan 10 min.
13. Remove rim; cool completely.
14. Mix powdered sugar, remaining lemon juice and water in medium bowl.
15. (Glaze should have a thick consistency).
16. Drizzle glaze over top of cake, allowing it to run down sides.
17. Top with remaining raspberries and blueberries.

philadelphia cream cheese, butter, sugar, lemon juice, eggs, flour, raspberries, powdered sugar, water, blueberries

Taken from www.kraftrecipes.com/recipes/lemon-berry-cake-178092.aspx (may not work)