Blueberry Cake
Mix and bake 1 recipe butter cake recipe (your favorite) or 1 boxed yellow cake and make according to package directions on box. Bake in 3 layers. Cool completely.
Icing:
1 large container Cool Whip (thawed)
1- 8 ounce package cream cheese (softened)
1/2 cup sifted powdered sugar
1/2 cup granulated sugar
Mix all icing ingredients together and spread between each layer of cooled cake. Spread on top also. When you ice the layers, make sure you ice each layer before putting the blueberries on. You can make a ridge or ring around each layer, this helps hold the blueberries inside the layers. You can use a piping bag for this, or cut the corner of a zip lock bag, filling the bag with icing and then make a ring by squeezing out the icing all around the edge in a circle.
Once the cake has been iced spoon the blueberries on top each section until you get to the top layer. Ice the entire cake and decorate if you want to get a little fancy (not required). Spoon blueberries on top last.
For the blueberry center and topping:
2 cups fresh or frozen blueberries
1 cup sugar
3 Tablespoons cornstarch
1/4 cup water
Cook over medium heat until it thickens, cool completely. I always make the blueberry topping before I bake my cake. By the time I’m done with the cake and icing, the blueberry filling is cool enough to put on cake.
* If you do not want to make the topping, you can use a couple cans of blueberry pie filling.
* This cake is just a good as a sheet cake. You can buy the boxed cake, and canned pie filling if you like and then it will be even easier to make!
Add sugar, cornstarch and water to blueberries.
Mix well.
Cook until thick and bubbly, cool completely.
Cream softened cream cheese.
Add powdered sugar and granulated sugar and mix well.
Add Cool Whip (make sure cool whip is thawed all the way,
do not add if partially frozen, it will make the icing too thin.
Cool Whip needs to be completely thawed.
Mix Well until blended and creamy.
Ice each layer, and then make a ridge around the edge to hold blueberries in
. Spoon blueberries in center of ring.
Put second cake layer on top and ice, making a ridge around second layer to hold blueberries in.
Spoon blueberries on top second layer.
Place third cake layer on top first two layers.
Ice top and sides. Smooth by running a spatula under
warm water and then slide all around sides and top of cake.
Decorate cake if desired and don’t forget the last ridge on top. You can make the ridge pretty, or just a regular ring around the edge. Spoon blueberries on top layer.
Finished Blueberry Cake.
Two Blueberry Cakes, side by side.
Blueberry Cake, showing a slice with the three layers after it’s sliced.
Below is a two layer sheet cake
The cake is very white, but the lighting at work was dark.
Anyway leftover cake batter can be used to make
Blueberry Muffins!
Rosetta Bakes! 
Pingback: ICING?
I posted this to my recipe board on Pinterest if that’s ok. I have been looking for this recipe for years and I’m so happy I found your blog! Everything looks delicious! ~Vanessa
LikeLike
Thank you so much! This is one of my favorite cake. You can make the cake scratch, or use a boxed cake (I use Duncan Hines French Vanilla) if you don’t have time to do scratch. I love the icing! Glad you found your recipe!
LikeLike
So beautifully made…I can just SEE the love you put into your baking!
LikeLike
Thank you, I do love baking!
LikeLike
Do you have to refrigerate this cake since icing was made with the cool whip?
LikeLike
Olivia, I’ve been making this cake for yeara and years and I’ve left it out all day before and it was fine. I’ve taken it to work at the hospital and co-workers will save some to take home to their family and it was at room temp all day. If I’m making it for a gathering, I’ll make it the night before and put it in the fridge. I’ll take it out the next morning and take it to work and it’s fine. This cake is a favorite at the hospital. If you make this cake be prepared to have the recipe ready just in case anyone wants the recipe, they will love it. That’s what is so great about this icing, it holds up well. It does not deflate or run even when it’s left out all day. The icing is really a favorite for men because the icing is sweet, but not too sweet, men seem to like this icing a lot . I have made this cake so many times and always get compliments. This is really good for cupcakes also. I scoop out the middle of the cupcake and put some of the blueberry filling inside, then ice the top. People are always so surprised it has blueberries inside. This cake is awesome using strawberries also, but most people still prefer the blueberries. I know I’m answering more than what you asked for, but, I love this cake, it’s one of my favorites. You can make this cake scratch or use Duncan Hines French Vanilla, I’ve done both and people love it boxed or scratch. Ths icing is soooo easy to make, but, make sure the Cool Whip is completely thawed or the icing will be too soft to icing the cake. You can also decorate with this icing, it holds it’s shape well. Make sure your blueberry sauce is thick or the blueberry juice will out betwen the layers. Make an edge so the blueberry sauce will sit inside the frosting around the edge. I hope this helps. Let me know if you make it what you think of it. I worked with a girl years and years ago that brought it to work one day and I had to have this recipe! lol
LikeLike
How much butter did you use for frosting
LikeLike
There is no butter in the frosting. Make sure if you make this frosting, to make sure the cool whip is thawed. It will not turn out if it’s still frozen.
LikeLike
Directions on images say to “Cream butter and cream cheese together”. I’m guessing this was a mistake since the recipe at top does not call for butter. May want to edit that if possible. It threw me off as well.
LikeLike
Hi, thank you so much for pointing out this error. I am not perfect that’s for sure! lol It’s now been corrected. Please let me know of any error you should come across. Thank you! Rosetta
LikeLike