Blueberry Cream Cheese Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1 cup water
• 3 large eggs
• 1/3 cup vegetable oil
• filling:
• 1/2 cup white sugar
• 1 teaspoon cornstarch
• 1/3 cup water
• 2 cups fresh blueberries
• icing:
• 1 (16 ounce) package confectioners' sugar
• 1 (8 ounce) package cream cheese, softened
• 1/4 teaspoon vanilla extract
• 1 (8 ounce) container frozen whipped topping, thawed

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• beat cake mix with 1 cup water, eggs, and vegetable oil until smooth; pour into the prepared baking dish.
• 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.
• 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.
• beat confectioners' sugar and cream cheese in a large bowl until smooth. stir in vanilla extract and fold in whipped topping.
• 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.