Blueberry Layer Cake

In the summertime I always crave blueberries. My family tends to crave them in the Spring (I judge that by the fact that starting in about March they beg for blueberry pies almost weekly...) but it's usually in July that I start to crave fruit and vegetables with a vengeance. I've found blueberries to be pricey when bought fresh and have good luck using frozen and canned in most recipes. This one calls for canned blueberry pie filling but if you feel like breaking the mold, you could always use fresh, gently crush about half of them, add sugar and let set for an hour or so to make a simple syrup and then try using that. (Or just buy the canned filling for two bucks!)

This is a recipe that's fairly old and fairly far spread as it's about 75% of the old church cookbooks I have in one version or another. But if you haven't seen it yet, then it's new to you! And you'll have to add it to your collection too, because it's that quick, that easy, and that good.

Blueberry Layer Cake

1 box cake mix
8 oz. cream cheese
1 large tub Cool Whip
1/2 c. powdered sugar
1/2 c. granulated sugar
1 can blueberry pie filling

Make the cake according to directions. Let cool completely.

In a large bowl, beat together cream cheese, sugars, and Cool Whip until smooth. Spread over cake. Carefully spread 1 can blueberry filling over top.

(I've also seen where the layers are reversed - feel free to choose which version you would like!)Print Friendly and PDF