Cherry Berry Cake

Cherry Berry Cake
15 Mins
Prep time
50 Mins
Cooking time
Serves 6

What you need

  • 125g butter, softened
  • 125g PHILADELPHIA Block Cream Cheese, softened
  • ¾ cup caster sugar
  • ½ teaspoon vanilla essence
  • 2 eggs, lightly beaten
  • 1 cup self-raising flour
  • Finely grated rind of 1 lemon
  • 2 tablespoons milk
  • 100g fresh or frozen pitted cherries
  • 60g fresh or frozen blueberries
  • Icing sugar, for dusting

How to make it

  1. BEAT the butter, PHILLY, sugar and vanilla with an electric mixer until smooth. Gradually beat in the eggs, beating well between each addition then fold in the flour, rind and milk until combined. Gently mix through the fruit. Spoon the mixture into a greased and paper lined 22cm x 12cm loaf pan.
  2. BAKE in a moderately slow oven 160°C for 45-50 minutes or until cooked. Allow to cool on a wire rack for 10 minutes before removing from the pan. Cool.
  3. DUST with icing sugar, slice and serve as required.