Blueberry Cake
Blueberry Cake is one of our favorite desserts of all time! Actually, it’s a pretty simple and easy recipe too, although you wouldn’t realize it to look at the pictures. After baking a cake mix cake, it’s frosted with a cream cheese and Cool Whip topping. Then it’s covered with blueberry pie filling. That’s it! I use half-and-half instead of water in the cake mix to make it richer. The original recipe only uses one can of pie filling. I used two so it spilled down the sides of the cake.
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This recipe goes back about 35 years and I’ve made it a lot over that time period. John and I first sampled this jewel of a recipe at a Christmas party back in our early days of child-rearing. I can’t remember the name of the lady who made it–Linda something. She brought this cake. However, she made hers in two round cake pans and covered each with the cream cheese topping and blueberry pie filling like my 9×13″ cake. I think I was fortunate enough to get the last piece. It went fast!
John has never been a big cake lover over the years because he can’t stand dry cakes. He has to have fruit in cakes in order to enjoy them. Well this lovely cake is topped with a creamy cream cheese frosting. Then blueberry pie filling is spooned over top so it’s not dry! In fact, it’s outrageously good. Seriously.
I found out in May that our neighbor across the street had a kidney transplant. We hadn’t heard anything until after he had gotten home from the hospital. In a one in 100,000 chance, his wife was the kidney donor! I went over and asked them if I could bring a meal. He said they’re extended family was taking care of dinners but they’d take a lunch. So I made up Amish Chicken and Noodles, our favorite Rapid Rise Italian Herb Bread, a Winter Fruit Salad with Poppy Seed Dressing, and this dessert. I also made up some Maple Bacon Sweet Potatoes and a Pesto Potato Soup for lunches the following week.
I love to cook–especially for others. They’re youngest daughter specifically asked for cake. Since this has always been one of our favorite cakes I took this heavenly dessert. Because we already had plans that day, this simple recipe was one of the easiest to throw together.
If you’re looking for a fantastic dessert for Mother’s Day, Father’s Day, Memorial Day or Fourth of July, this Blueberry Cake recipe can’t be beat. It’s just one of those cakes you can’t get enough of. Because it’s so festive and beautiful, everyone will be digging into the cake to get ever last morsel. You’ll probably come home with NO leftovers. 🙁 Sorry about that….if you’re wanting leftovers, that is. It ain’t gonna happen. 🙂
Blueberry Cake is an awesome dessert.
Blueberry Cake is the perfect dessert for Fourth of July.
If you enjoy blueberries, you’ll love this cake.
If you want a dessert your family and friends will rave over, then make this cake!
Here’s what I did.
I used these ingredients.
Pour cake mix into a mixing bowl. Add eggs, softened butter and half-and-half. Don’t use water to make the recipe as the half-and-half will make the cake a lot richer.
Mix with a whisk or electric mixer until smooth.
Grease and flour a 9×13″ glass baking dish very generously. Pour cake mix batter into prepared dish.
It’s really important that you flour the baking dish since you’re going to invert the cake later. It will come out of the dish much easier.
Bake at 350 according to cake mix directions for a 9×13″ cake. This will take 30-35 minutes or until a toothpick inserted in center comes out clean. Cool cake completely before adding frosting.
To make frosting: Place softened cream cheese in a mixing bowl. Add granulated sugar and powdered sugar.
Cream ingredients with an electric mixer until smooth.
Add Cool Whip.
Fold in Cool Whip until smooth.
Invert cake onto a cookie sheet lined with parchment paper or an oblong cake taker.
Cover top and sides with cream cheese mixture.
Top with blueberry pie filling. One can will cover the top of the cake sufficiently. If you want more filling for the sides and to serve over individual portions of cake, use two cans.
Blueberry Cake is a light and fluffy dessert that’s perfect for holiday or company dinners when you’re eating a lot of other food.
Every forkful will have you drooling.
This cake will surely satisfy any sweet tooth craving you have.
The creamy texture of the frosting is so delicious. It takes an ordinary cake to a sensational level.
Blueberry Cake is a crowd pleaser every time I make it!
Here’s the recipe.
BLUEBERRY CAKE
(Recipe from a friend when we attended First Baptist Church of Indian Rocks, Largo, FL)
Blueberry Cake
Equipment
- 1 9x13" glass baking dish
- 2 large mixing bowls
- 1 electric mixer
- 2 wooden spoons
- 1 rubber spatula
- measuring cups
- measuring spoons
- 1 large cookie sheet
- parchment paper
Ingredients
- 15.25 oz. box Butter Recipe Cake Mix
- 1 cup half-and-half
- 1/3 cup unsalted butter softened
- 3 large eggs
- 1/2 cup powdered sugar
- 1/2 cup granulated sugar
- 8 oz. pkg. cream cheese softened
- 12 oz. container cool whip thawed
- 21 oz. can blueberry pie filling as desired (you can use one or two cans, if preferred)
Instructions
- Prepare cake mix as directed substituting half and half for water in recipe.
- Add butter and eggs and mix until smooth.
- Pour into a heavily greased and floured 9x13” glass baking dish.
- Bake as directed in greased 9x13” pan – about 30-35 minutes.
- Invert onto a parchment paper-lined cookie sheet or oblong cake taker when cool.
- Mix sugars and cream cheese together with an electric mixer.
- Fold in cool whip.
- Spread on cooled cake with a rubber spatula or knife.
- Top with Blueberry pie filling (use either one or two cans as you prefer).
- Refrigerate.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Blueberry Cake delivers on taste, texture and elegance.
This cake is so awesome you won’t want to stop eating it!
Blueberry Cake is terrific for potlucks, summer BBQs and family reunions. But don’t say I didn’t warn you. There won’t be any leftovers once people start digging into this fabulous cake.
This is a killer blueberry dessert! 🙂
You may also enjoy these delicious recipes!
Blueberry Gooey Butter Cake Bars
Blueberry Cake
Equipment
- 1 9×13" glass baking dish
- 2 large mixing bowls
- 1 electric mixer
- 2 wooden spoons
- 1 rubber spatula
- measuring cups
- measuring spoons
- 1 large cookie sheet
- parchment paper
Ingredients
- 15.25 oz. box Butter Recipe Cake Mix
- 1 cup half-and-half
- 1/3 cup unsalted butter softened
- 3 large eggs
- 1/2 cup powdered sugar
- 1/2 cup granulated sugar
- 8 oz. pkg. cream cheese softened
- 12 oz. container cool whip thawed
- 21 oz. can blueberry pie filling as desired (you can use one or two cans, if preferred)
Instructions
- Prepare cake mix as directed substituting half and half for water in recipe.
- Add butter and eggs and mix until smooth.
- Pour into a heavily greased and floured 9×13” glass baking dish.
- Bake as directed in greased 9×13” pan – about 30-35 minutes.
- Invert onto a parchment paper-lined cookie sheet or oblong cake taker when cool.
- Mix sugars and cream cheese together with an electric mixer.
- Fold in cool whip.
- Spread on cooled cake with a rubber spatula or knife.
- Top with Blueberry pie filling (use either one or two cans as you prefer).
- Refrigerate.
10 Comments
tiny fishing
August 24, 2022 at 4:04 am
My stomach growled loudly when I saw this post of yours
Teresa
August 24, 2022 at 3:45 pm
It’s one of our favorite vintage cake recipes!
trying to be a cook
July 18, 2022 at 10:16 am
can i use two round pans? and can i use fresh blueberries?
Teresa
July 19, 2022 at 11:40 am
Yes you can use two round pans, you can use fresh blueberries but it would be better if you make them up into a pie filling by cooking on the stove with sugar and cornstarch.
Anonymous
July 18, 2022 at 10:15 am
can i use round pans?
Teresa
July 19, 2022 at 11:41 am
Yes you can. I usually make them separate (don’t put the cake together). And glaze each round cake layer with the topping and blueberry pie filling.
Baishakhi
June 5, 2022 at 3:04 am
It looks amazing. Thank you for sharing this recipe.
Teresa
June 6, 2022 at 7:33 am
It’s one of our favorites.
Trisha
July 2, 2018 at 1:30 pm
My goodness, you should receive a million pins on this one. Your pictures just pull you in.
The recipe looks beautiful and who would guess, it seems so simple to make.
It’s a keeper.
Teresa
July 2, 2018 at 6:51 pm
Hi, Trisha. Thanks so much for letting me how much you enjoy the pictures. I rarely get complimented on them! It really is a heavenly recipe, and truthfully, it’s one of my easiest cake recipes ever. If you don’t want to invert the cake, you can simply bake it in a 9×13″ pan and then cover with icing and one can of blueberry pie filling and refrigerate. So simple, so easy, so delicious!