While traditional Christmas cakes are wonderful, sometimes it is fun to have something new for the holiday meals or that special holiday party.
This Blueberry Cake is my friend Martha Conley’s recipe, and she says it is one of her “special occasion” cakes. She has been making it for about 25 years, so it is a tried-and-true recipe.
When blueberries are in season, Martha’s husband, Randall, will make the cake with fresh blueberries, but this recipe calls for the blueberry pie filling you find in a can. The original recipe calls for white cake mix. Martha prefers yellow cake, as she says it makes the cake more colorful.
Either way, it is a delicious cake for the holidays, or anytime. This also one of those cakes that is even better the next day – if you are lucky enough to have any leftover.
Martha Conley’s Blueberry Cake
1 box white or yellow cake mix
1 8 ounce package cream cheese, softened to room temperature
1/4 cup lemon juice
1/3 cup powdered sugar
1 large container Cool Whip
1 can blueberry pie filling
Using two 8 or 9 inch round cake pans, bake cake according to directions. Cool. Slice each layer in half horizontally.
Blend cream cheese, lemon juice, powdered sugar and Cool Whip until smooth. Spoon small amount of cream cheese mixture on top of first cake layer. Spoon small amount of pie filling on top of cream cheese mixture. Add second cake layer on top. Repeat. Make sure you reserve some of the cream cheese and blueberry filling for the top layer.
Refrigerate until ready to serve.