Lemon-Blueberry Swirl Cake
1 pkg. (2-layer size) white cake mix
1 cup water, divided
3 egg whites
2 Tbsp. oil
1 pkg. (85 g) Lemon Jelly Powder, divided
1 cup blueberries
1 pkg. (250 g) Brick Cream Cheese, softened
1/4 cup sugar
1 whole egg
HEAT oven to 350ºF
BEAT cake mix, 3/4 cup water, egg whites and oil in large bowl with mixer until well blended. Add 1/4 cup dry jelly powder; beat on low speed 1 min., then on medium speed 4 min. Stir in berries; set aside. Beat cream cheese, sugar and whole egg in small bowl with mixer until well blended.
POUR half the cake batter into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray; cover with layers of cream cheese mixture and remaining cake batter.
BAKE 55 to 60 min. or until toothpick inserted near centre comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
PLACE cake on plate. Microwave remaining water in microwaveable measuring cup on HIGH 30 sec. or just until warmed. Add to remaining dry jelly powder; stir until dissolved. Brush onto cake. Keep refrigerated.