Desserts
Blueberry Cake
14
Apr
Apr
The best cake in the summer includes a moist yellow cake with delicious cream cheese icing soaked with a blueberry compote. This cake is SUPER moist and easily falls apart. My grandma used to make it in a big bowl and serve it “potluck” style. I like making the cake in mason jars with cute layers of cake, blueberry, and icing. Trust me, you will want to try it!
Blueberry Cake
Blueberries mixed with cream cheese and cake - what could be better?
Ingredients
Cake
- 1 box Yellow Cake Mix plus ingredients needed to make
Blueberry Filling
- 3 cups Fresh Blueberries If you want to use frozen you can. Thaw them first.
- 1 1/4 cups Water
- 2 cups Sugar
- 6 tbsp Corn Starch
Cream Cheese Icing
- 1 8 oz Cream Cheese room temperature
- 2 cups Powdered Sugar
- 1 stick Melted Butter
Instructions
Yellow Cake:
- Bake the yellow cake in 3 layers according to instructions.
Blueberry Filling:
- Mix the sugar, water, and cornstarch in pot. Heat for a few minutes and then add blueberries. Bring to boil and then let boil for 1 minute.
- Remove from heat and allow cooling before assembling cake.
Icing:
- Mix the softened cream cheese with powdered sugar and melted butter. Beat until smooth.
Assembling the Cake
- Layer the cake with the two mixtures. Start with cake, then the blueberry mixture, then icing. Repeat this pattern ending with icing on top.
Notes
You can make small cakes (like the picture), cupcakes stuffed with the filling, fill mason jars or even put in a big bowl. It is super runny, moist and delicious!
