Blueberry Cream Cake

Hi all– Been wanting to make this blueberry cake for a while, but thought, “just wait until summer, when the market is spilling over with those fresh blueberries”.  But finally, I could wait no longer, so I nabbed a package of frozen berries and it came out just fine– creamy and fruity, not too too sweet.  It was luscious.

BLUEBERRY CREAM CAKE

Cake:
1 white cake mix
3 eggs
1/2 cup canola oil
1 cup water
1  1/2 cup blueberries*

Cream on top:
1 pint heavy whipping cream (2 cups)
1/2 cup powdered sugar
3 oz. package instant vanilla pudding
1 cup blueberries

Make the cake according to the directions on the package.  My box used 3 eggs, 1/2 cup oil and 1 cup water.  Beat with a mixer for 2 minutes.

Then fold in the blueberries.  Spoon the batter into a 9″ x 13″ pan — or a large 10″ springform pan that has been sprayed with cooking spray.

Bake the cake at 350 degrees for 25 to 30 minutes.

Let the cake cool completely.

Beat the whipping cream and sugar with a mixer until stiff peaks form.  Then stir in the pudding mix.  And finally carefully fold in the blueberries.

Spoon the cream and berries over the cake– If you’re not serving it right away, set it into the fridge til you’re ready…

*It’s winter here, so I used frozen berries, so three notes– Don’t defrost them before you drop them in the batter or they will turn the cake blue-ish!
And the cake will take 10 of 15 minutes longer to cook with the frozen berries tucked inside.
The berries I got were rather large– If I had trundled clear over to Trader Joe’s for their small organic frozen berries, they wouldn’t have sunk to the bottom of the cake!