Blueberry Cream Cheese Cake Good Recipes

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Blueberry Cream Cheese Cake

"A sweet and easy cake this is ideal for any event."

Ingredients :

1 (18.25 ounce) package yellow cake blend
1 cup water
3 big eggs
1/3 cup vegetable oil
Filling:
1/2 cup white sugar
1 teaspoon cornstarch
1/3 cup water
2 cups clean blueberries
Icing:
1 (sixteen ounce) package deal confectioners' sugar
1 (eight ounce) bundle cream cheese, softened
1/four teaspoon vanilla extract
1 (eight ounce) container frozen whipped topping, thawed

Instructions :

Prep : 20M	Cook : 16M	Ready in : 1H50M

Preheat oven to 350 degrees F (one hundred seventy five degrees C). Grease a 9x13-inch baking dish.
Beat cake mix with 1 cup water, eggs, and vegetable oil till easy; pour into the organized baking dish.
Bake inside the preheated oven till a toothpick inserted into the middle comes out smooth, 23 to 28 mins. Cool inside the pans for 10 minutes earlier than disposing of to chill completely on a wire rack. Slice cake in 1/2 horizontally to make 2 layers.
Combine white sugar and cornstarch in a saucepan; step by step stir in 1/3 cup water. Add blueberries and bring to a simmer over medium heat. Simmer until thickened, stirring every so often, approximately 1 minute. Allow blueberry combination to cool.
Beat confectioners' sugar and cream cheese in a massive bowl till clean. Stir in vanilla extract and fold in whipped topping.
Place one layer of cake on a large platter; unfold blueberry aggregate over cake. Arrange closing cake layer over blueberry filling. Spread cream cheese icing over complete cake.

Notes :

Add 1 greater tablespoon cornstarch for thicker consistency at the blueberry filling.

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