I can't promise it will whittle your waist, but it will bring a smile to your face!

I've been on a blueberry kick recently, something about that sweet tang that bites your taste buds has me craving more. With our Memorial Day weekend coming fast upon us it's gotten me to thinking about serving a special dessert to my family. Blueberry cake, with cream cheese frosting. This recipe is adapted from the original one my wonderful Mother-in-law, Hilda, served to myself and my then almost-fiancĂ©, Mike. When she told me the origin of the recipe, we had a good laugh, it came from one of  Mike's former girlfriends. I enjoyed the cake so many years ago and would eat it again in a heartbeat if I wasn't trying to "correct" my diet. So, a big "thank you" to my Mother-in-law and my husband's old girlfriend from way back when. This is one delicious cake and it's so easy to make.


Preheat oven to 350 degrees.

1 box of vanilla cake mix (if you have time to make it from scratch, a vanilla cake recipe works well)

6 cups blueberries
3/4 cup sugar
1/4 tablespoon bottled lemon juice or 1/4 juice from a lemon
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
3/4 c butter, softened
2-8 oz cream cheese
4 c confectioner's sugar
2 tsp vanilla extract

Place the cake batter into two round cake pans and bake as directed. Let cool completely on cooling racks.

 For the blueberry filling:
  • Combine blueberries and sugar in a large saucepan over medium heat. Bring to a boil. Cook until the blueberries soften and release their juices, about 10 minutes.  
  • Combine the lemon juice and cornstarch. Pour into the blueberries.
  • Add cinnamon.
  • Continue simmering until the juices start to thicken, about 5 minutes
  • Remove from heat, as it cools, the filling will continue to thicken.

Cream cheese frosting:
  • Beat cream cheese and butter until combined
  • Add confectioner's sugar and extract, continue to beat until creamy.

Assembling the cake:
  • Place a layer of cream cheese frosting over the top of the cake
  • Follow with a cup of the blueberry filling spread evenly.
  • Put the second layer on top and continue the cream cheese and blueberry filling layer.
  • The remainder goes on top of the cake and there might be enough to frost the sides, or if you like to "taste test" with your family the sides can be uncovered.
Enjoy, this cake gets moister the next day, but it might not last long enough to find out. Please refrigerate any crumbs that are left over : )

This weekend, have fun making memories and don't forget to take time for a good book. If you need a suggestion, feel free to ask me, I'm reading several wonderful ones.

What's treat are you enjoying this spring?


  1. This looks so yummy! And you're showing your secure side by sharing the old girlfriend's recipe! Kudos. My treats this spring will be fresh fruit.


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