Creamy Lemonberry Cake Recipe
A delicious, fresh, fruity cake that's perfect for spring and summer gatherings and backyard parties.
- 8 oz. pkg. softened cream cheese
- ¾ cup (1½ sticks) melted butter
- 1 cup water
- 1 egg
- 1 cup frozen blueberries
- 8 oz. non-dairy whipped topping, thawed
- ½ cup sliced almonds, optional
Combine first 2 ingredients; refrigerate. Preheat oven to 325°. Combine next four ingredients in a large bowl; blend well. Gently stir in the blueberries. Spread batter in a greased 9 x 13 baking pan. Bake 38-43 minutes or until toothpick inserted in center comes out clean. Cool completely. Add non-dairy whipped topping to cheese ball mixture and stir until well blended. Frost cooled cake; refrigerate 1 hour before serving. Top each piece with sliced almonds, if desired.
Rated 5 out of 5 by sbrock from Delicious Summer Treat The cake and frosting turned out wonderfully. It was a big hit with my family. I did use fresh blueberries instead of frozen, and the cake turned out great!
Date published: 2015-07-10
Rated 5 out of 5 by Jennjen from Golden spoon winner I made this for our team's monthly recognition meeting and it won the Golden Spoon Award. It is light and the flavors blended very well. I also made it for a family gathering. People were having 2nds. It didn't last long. One thing that I did a little differently, I mixed the lemonberry mix with the Cool whip. I did not add cream cheese...it was an oversight on my end but came out great!
Date published: 2015-06-12
Rated 5 out of 5 by CreativeBaker from Delightful Cake - Ready for Spring! My family loved this cake. Moist, light and the refreshing. Makes us think of SPRING!
Date published: 2015-03-01