Love My Philly

Hard for you to decide which berry is your favorite? That won’t be a problem in this recipe, where you can just mix them up! With blueberries, raspberries, and strawberries, this Pound Cake is “berry-licious!”

Prep Time: 20 min
Total Time: 1 hr 20 min
Makes: 12 servings
Nutritional Information

Ingredients

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 tsp. CALUMET Baking Powder
1 cup  blueberries
1 cup powdered sugar
2 Tbsp.  lemon juice
1 cup mixed berries (strawberries, blueberries and raspberries)

Instructions

PREHEAT oven to 350°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.

BAKE 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.

MIX powdered sugar and lemon juice; spread over top and sides of cake. Top with mixed berries.