Ingredients
The following ingredients have 11 Servings
- 3 cans of biscuits
- 1 cup of sugar
- zest of two lemons
- 1 cup of chopped strawberries
- 1 cup of blueberries
- 1 8 oz. pkg. of cream cheese
- berries and whipped cream for decorating (totally optional)
Instruction
- Preheat oven to 350°F. Grease a bundt cake pan with cooking spray or shortening. Don't forget to grease the tube part too.
- In a small bowl, combine the sugar and the lemon zest.
- Separate all the biscuits and then cut each biscuit circle in half.
- Press about a 1/2 teaspoon of cream cheese into the center of each of the dough pieces. Add a blueberry or two and a few strawberry pieces.
- Fold the biscuit dough over the cream cheese and berries and seal as much as you can around the edges, containing the mixture inside.
- Roll each stuffed biscuit piece in the lemon sugar mixture.
- Place the sugar coasted pieces into the bundt pan until you've done them all.
- We had a little leftover lemon/sugar mixture and just kinda tossed it on top of all the little pieces.
- Bake at 350 degrees for about 40-45 minutes or until golden brown. Cool in the pan for only 10 minutes.
- To release the cake, run a knife around all the edges including the center of the pan. Gently place a plate up against the pan and turn the cake over onto the pan. We had to shake a couple of times to get it to come completely loose.
- Cool another 15 minutes or so before attempting to try some. Its hard, I know.
- You can cover and refrigerate any remaining "cake".
