Blueberry Cake
This fantastic over-the-top Blueberry Cake has a heavenly cream cheese frosting and it's topped with blueberry pie filling. It's terrific for company or summer holidays like Mother's Day, Father's Day, Memorial Day or Fourth of July. Everyone always raves over this cake when we make it. If you enjoy blueberry desserts, this recipe will become one of your favorites!
Ingredients
- 15.25 oz. box Betty Crocker 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
- 1 or 2 21-oz. cans blueberry pie filling as desired
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.
- Fold in cool whip.
- Spread on cooled cake.
- Top with Blueberry pie filling.
- Refrigerate.
Notes
NOTE: I used 1 cup half-and-half, 1/3 cup unsalted butter, softened, and 3 large eggs to mix the ingredients for the cake mix.
NOTE: one can of pie filling is plenty for the top of the cake. If you want additional pie filling for each slice, you will need a second can of blueberry pie filling.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 426kcalCarbohydrates: 51gProtein: 5gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 112mgSodium: 313mgPotassium: 60mgFiber: 1gSugar: 35gVitamin A: 450IUCalcium: 100mgIron: 1.3mg
Tried this recipe?Let us know how it was!