Irresistible Blueberry Cake with Cream Cheese Icing: A Burst of Freshness in Every Bite
Indulge in the ultimate treat with this Blueberry Cake topped with a luscious Blueberry Cream Cheese Icing. Perfect for any occasion, this cake combines the sweetness of fresh blueberries with the richness of cream cheese, creating a dessert that’s both decadent and refreshing. Follow this easy-to-follow recipe to create a show-stopping cake that will impress your family and friends!
Ingredients
For the Cake:
- 2 cups fresh or frozen blueberries (rinsed and drained)
- 1 package vanilla or yellow cake mix with pudding
- 3/4 cup sour cream
- 1/2 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 tablespoon cake mix (reserved for coating blueberries)
For the Blueberry Cream Cheese Icing:
- 1 1/2 cups confectioners’ sugar (sifted)
- 1 8oz package cream cheese (softened)
- 1/2 cup mashed blueberries
Preparation
Start by rinsing the blueberries and draining them on paper towels. Preheat your oven to 350°F and grease two 9-inch round cake pans. In a small bowl, reserve 1 tablespoon of the cake mix. In a large mixing bowl, combine the remaining cake mix, sour cream, water, oil, and eggs. Beat on medium speed for 1 minute, scrape down the sides, and beat for an additional 2 minutes until smooth.
Toss the blueberries with the reserved cake mix to prevent them from sinking. Gently fold the blueberries into the batter and divide it evenly between the two pans. Bake for 24-28 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 5 minutes, then transfer to wire racks to cool completely.
For the icing, beat the cream cheese until fluffy, then gradually add the confectioners’ sugar. Mix in the mashed blueberries until well combined. If the icing is too thick, add a little more sugar. Assemble the cake by spreading icing between the layers and on top, garnishing with fresh blueberries.
Serve this blueberry cake at your next gathering and watch it disappear in minutes!
