Blueberry Cream Cheese Cake recipe

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Ingredients

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

Nutrition Info

430.8 calories
carbohydrate: 65.8 g
cholesterol: 50.9 mg
fat: 17.7 g
fiber: 0.8 g
protein: 4 g
saturatedFat: 7.7 g
servingSize: -
sodium: 271.4 mg
sugar: 52.8 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  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.

  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.

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

  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.

Recipe Yield

1 9x13-inch cake

Recipe Note

A sweet and simple cake that is perfect for any occasion.

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