Blueberry Cream Cheese Cake
Blueberry ice cream with mint in waffle cone.
Recipe Summary Blueberry Cream Cheese Cake
A sweet and simple cake that is perfect for any occasion.
Ingredients | Blueberry Waffle Cone Ice Cream Kroger1 (18.25 ounce) package yellow cake mix1 cup water3 large eggs⅓ cup vegetable oil½ cup white sugar1 teaspoon cornstarch⅓ cup water2 cups fresh blueberries1 (16 ounce) package confectioners' sugar1 (8 ounce) package cream cheese, softened¼ teaspoon vanilla extract1 (8 ounce) container frozen whipped topping, thawedDirectionsPreheat 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 | Blueberry Waffle Cone Ice Cream Krogerprep: 20 mins cook: 30 mins additional: 1 hr total: 1 hr 50 mins Servings: 16 Yield: 1 9x13-inch cake
TAG : Blueberry Cream Cheese CakeDessert Recipes, Fruit Desserts, Blueberry Dessert Recipes,
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