Steps to Prepare Punch Bowl Cake Recipe With Cream Cheese

Blueberry Cream Cheese Cake

Looking for a quick, dessert that can be casual or elegant, look no further!

Recipe Summary Blueberry Cream Cheese Cake

A sweet and simple cake that is perfect for any occasion.

Ingredients | Punch Bowl Cake Recipe With Cream Cheese

1 (18.25 ounce) package yellow cake mix

1 cup water

3 large eggs

⅓ cup vegetable oil

½ cup white sugar

1 teaspoon cornstarch

⅓ cup water

2 cups fresh blueberries

1 (16 ounce) package confectioners' sugar

1 (8 ounce) package cream cheese, softened

¼ teaspoon vanilla extract

1 (8 ounce) container frozen whipped topping, thawed

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Beat cake mix with 1 cup water, eggs, and vegetable oil until smooth; pour into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Slice cake in half horizontally to make 2 layers.

Combine white sugar and cornstarch in a saucepan; gradually stir in 1/3 cup water. Add blueberries and bring to a simmer over medium heat. Simmer until thickened, stirring occasionally, about 1 minute. Allow blueberry mixture to cool.

Beat confectioners' sugar and cream cheese in a large bowl until smooth. Stir in vanilla extract and fold in whipped topping.

Place one layer of cake on a large platter; spread blueberry mixture over cake. Arrange remaining cake layer over blueberry filling. Spread cream cheese icing over entire cake.

Add 1 extra tablespoon cornstarch for thicker consistency on the blueberry filling.

Info | Punch Bowl Cake Recipe With Cream Cheese

prep: 20 mins cook: 30 mins additional: 1 hr total: 1 hr 50 mins Servings: 16 Yield: 1 9x13-inch cake

TAG : Blueberry Cream Cheese Cake

Desserts, Fruit Dessert Recipes, Blueberry Dessert Recipes,