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Ingredients

1 (18.25 ounce) package yellow cake mix 1 cup water 3 large eggs ⅓ cup vegetable oil ½ cup white sugar 1 teaspoon cornstarch ⅓ cup water 2 cups fresh blueberries 1 (16 ounce) package confectioners' sugar 1 (8 ounce) package cream cheese, softened ¼ teaspoon vanilla extract 1 (8 ounce) container frozen whipped topping, thawed

Nutrition Info

430.8 calories carbohydrate: 65.8 g cholesterol: 50.9 mg fat: 17.7 g fiber: 0.8 g protein: 4 g saturatedFat: 7.7 g servingSize: - sodium: 271.4 mg sugar: 52.8 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Beat cake mix with 1 cup water, eggs, and vegetable oil until smooth, pour into the prepared baking dish.
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.
Combine white sugar and cornstarch in a saucepan, gradually stir in 1/3 cup water. Add blueberries and bring to a simmer over medium heat. Simmer until thickened, stirring occasionally, about 1 minute. Allow blueberry mixture to cool.
Beat confectioners' sugar and cream cheese in a large bowl until smooth. Stir in vanilla extract and fold in whipped topping.
Place one layer of cake on a large platter, spread blueberry mixture over cake. Arrange remaining cake layer over blueberry filling. Spread cream cheese icing over entire cake.

1 9x13-inch cake

A sweet and simple cake that is perfect for any occasion.