Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

This cake hits the spot in the summer, when you want a lighter dessert. I love it for the 4th of July, when I serve blueberries and sliced strawberries over the top for a red, white and blue theme. For busy moms, you can make your favorite white cake according to the box, use a can of blueberry pie filling (1/2 in the cake and 1/2 on top after baking) and a container of cool whip - which is how I used to make this cake back in the 1970's. They'll still love it.

Ingredients Nutrition

Directions

  1. Make Filling: Put 1 cup of blueberries, sugar and 1 Tbsp water in a medium saucepan. Simmer over low heat until it becomes liquid. Mix remaining water and cornstarch and add to pan, cooking until it comes to a boil. Add the butter and cinnamon, stirring until the butter is melted, then add the rest of the blueberries. Cook for another minute, take off the heat and add the lemon zest. Set aside to cool.
  2. Make Cake: Preheat the oven to 350 degrees. Grease and flour a 9" x 13" cake pan (or use a cooking spray with flour).
  3. Put the cake mix, sour cream, milk, oil, eggs and vanilla in a large mixing bowl. Mix for 1 minute on low speed. Scrape down the bowl and mix on med-high speed for another 2 minutes.
  4. Pour cake batter into the prepared pan. Using 1/2 of the blueberry filling, put dollops of the filling on the batter and swirl lightly with a knife. Bake the cake until it is light brown and starts to pull away from the sides of the pan, 35-40 minutes.
  5. Cool cake and spread the rest of the blueberry filling on top.
  6. Make frosting: Using chilled bowl and beaters, whip the cream until soft peaks form. Add vanilla, then the sugar while continung to beat until stiff peaks form.
  7. Spread topping on cooled cake.
  8. Serve with additional berries, if desired.