Blueberry Cream Cheese Cake

Name: Blueberry Cream Cheese Cake
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 15
Cuisine: Global
Ingredients: 473 milliliters fresh blueberries; 454 grams package confectioners sugar; 1 teaspoon cornstarch; 227 grams package cream cheese, softened; 3 larges eggs; 0 teaspoons vanilla extract; 79 milliliters vegetable oil; 79 milliliters water; 227 grams frozen whipped topping, thawed; 118 milliliters white sugar; 517 grams package yellow cake mix

Blueberry Cream Cheese Cake requires roughly 1 hour and 50 minutes from start to finish. This recipe makes 15 servings with 422 calories, 4g of protein, and 14g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have vegetable oil, sugar, cream cheese, and a few other ingredients on hand, you can make it.

Instructions

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

Equipment you will use

Baking Pan

Oven

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

Ingredients you will need

Vegetable Oil

Cake Mix

Water

Egg

Equipment you will use

Baking Pan

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.

Equipment you will use

Toothpicks

Wire Rack

Oven

Combine white sugar and cornstarch in a saucepan; gradually stir in 1/3 cup water.

Ingredients you will need

Granulated Sugar

Corn Starch

Water

Equipment you will use

Sauce Pan

Add blueberries and bring to a simmer over medium heat. Simmer until thickened, stirring occasionally, about 1 minute. Allow blueberry mixture to cool.

Ingredients you will need

Blueberries