BLUEBERRY CAKE BY ROSETTA

Mix and bake 1 recipe butter cake recipe (your favorite) or 1 boxed yellow cake and make according to package directions on box. Bake in 3 layers. Cool completely. 

Icing: 

1 large container Cool Whip (thawed)

1- 8 ounce package cream cheese (softened)

1/2 cup sifted powdered sugar

1/2 cup granulated sugar 

Mix all icing ingredients together and spread between each layer of cooled cake. Spread on top also. When you ice the layers, make sure you ice each layer before putting the blueberries on. You can make a ridge or ring around each layer, this helps hold the blueberries inside the layers. You can use a piping bag for this, or cut the corner of a zip lock bag, filling the bag with icing and then make a ring by squeezing out the icing all around the edge in a circle. 

Once the cake has been iced spoon the blueberries on top each section until you get to the top layer. Ice the entire cake and decorate if you want to get a little fancy (not required). Spoon blueberries on top last. 

For the blueberry center and topping: 

2 cups fresh or frozen blueberries

1 cup sugar

3 Tablespoons cornstarch

1/4 cup water 

Cook over medium heat until it thickens, cool completely. I always make the blueberry topping before I bake my cake. By the time I’m done with the cake and icing, the blueberry filling is cool enough to put on cake. 

* If you do not want to make the topping, you can use a couple cans of blueberry pie filling. 

* This cake is just a good as a sheet cake. You can buy the boxed cake, and canned pie filling if you like and then it will be even easier to make!