Blueberry Cake Recipe

Name: Blueberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling:; 2 pints of frest blueberries; 2 cups sugar; 1/2 cup corn starch; Cake; 1 yellow cake mix; 1 stick of butter or margarine; 4 eggs; 2/3 cup sweet milk; 1 teaspoon vanilla; Icing:; 1 box powdered sugar; 1 large container of cool whip; 1 8 oz. cream cheese; 1 teaspoon vanilla

Servings: persons

Filling:
2 pints of frest blueberries
2 cups sugar
1/2 cup corn starch
Cake
1 yellow cake mix
1 stick of butter or margarine
4 eggs
2/3 cup sweet milk
1 teaspoon vanilla
Icing:
1 box powdered sugar
1 large container of cool whip
1 8 oz. cream cheese
1 teaspoon vanilla

1
In heavy pan, put blueberries, sugar and cornstarch.
2
Bring slowly to boil
3
Let cool completely
4
Prepare cake mix using cake mix, butter, eggs, sweet milk and vanilla.
5
Pour into 3, 9 inch cake pans. Bake 350 degrees until cake springs back or use toothpick to check doneness.
6
Let cake cool completely then cut layers in half so that you have six thin layers.
7
To prepare icing, beat cream cheese until smooth, and powdered sugar and vanilla and cool whip.
8
To ice cake, put cake, icing, then blueberry filling.
9
Enjoy

1036

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Filling:, 2 pints of frest blueberries, 2 cups sugar, 1/2 cup corn starch, and more.

Yes, Blueberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Cake

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