Blueberry Cream Cheese Cake

Fresh blueberries make a quick filling for yellow cake. The light-as-air cream cheese icing transforms this dessert into a real crowd-pleaser.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 431 Calories

Ingredients

• ½ cup white sugar
• 1 (18.25 ounce) package yellow cake mix
• ⅓ cup vegetable oil
• 1 (8 ounce) package cream cheese, softened
• ⅓ cup water
• ¼ teaspoon vanilla extract
• 1 cup water
• 1 (8 ounce) container frozen whipped topping, thawed
• 3 large eggs
• 2 cups fresh blueberries
• 1 (16 ounce) package confectioners' sugar
• 1 teaspoon cornstarch

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Step 2

Beat cake mix with 1 cup water, eggs, and vegetable oil until smooth; pour into the prepared baking dish.

Step 3

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Slice cake in half horizontally to make 2 layers.

Step 4

Combine white sugar and cornstarch in a saucepan; gradually stir in 1/3 cup water. Add blueberries and bring to a simmer over medium heat. Simmer until thickened, stirring occasionally, about 1 minute. Allow blueberry mixture to cool.

Step 5

Beat confectioners' sugar and cream cheese in a large bowl until smooth. Stir in vanilla extract and fold in whipped topping.

Step 6

Place one layer of cake on a large platter; spread blueberry mixture over cake. Arrange remaining cake layer over blueberry filling. Spread cream cheese icing over entire cake.