Description
Indulge in the delightful flavors of summer with this Blueberry Cream Cake. A moist white cake studded with juicy blueberries, topped with a luscious cream cheese and whipped cream topping. Perfect for any occasion!
Ingredients
Scale
Cake:
- 1 box white cake mix (plus ingredients listed on box – typically egg whites, oil, and water)
- 1 cup sour cream
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- 1 tablespoon flour (for coating berries)
Cream Topping:
- 1 cup heavy whipping cream
- 8 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- extra blueberries and mint leaves for garnish (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Prepare the Cake: Prepare the white cake mix according to the package instructions, then fold in the sour cream until fully combined. Toss the blueberries with flour and gently fold them into the batter. Pour into the dish and bake for 30–35 minutes.
- Make the Cream Topping: Beat cream cheese until smooth. Add powdered sugar and vanilla. Whip heavy cream until stiff, then fold into the cream cheese mixture.
- Assemble: Spread the cream layer over the cooled cake. Garnish with blueberries and mint. Chill for at least 1 hour before serving.
Notes
- For an extra burst of flavor, add a teaspoon of lemon zest to the batter or topping.
- This cake is best served chilled and makes a great make-ahead dessert for gatherings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 270mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
