easy as pie cream cheese blueberry filled cake

How To Make easy as pie cream cheese blueberry filled cake

• 1

  For cake-Mix all wet ingredients until combined, then mix in the rest of the ingredients. Pour evenly into (3) 8 in greased & floured cake pans. Bake in pre-heated 340* oven for approximately 20 mins. (Check around 18 mins with a toothpick to see if it comes out clean) Set on counter to cool for 5 mins and turn out on parchment paper.
• 2

  Blueberry filling- In a heavy, medium saucepan. Whisk together the cornstarch and sugar until there are no cornstarch lumps. Add the water, blueberries and lemon juice. Cook over medium heat, stirring frequently until thick enough to coat the back of your spoon. Remove from heat and cool.
• 3

  Cream Cheese Frosting- Cream together butter and cream cheese until combined, add powdered sugar 1 cup at a time until you reach the consistency you're wanting. Add vanilla and meringue powder and mix another 2 minutes. (I doubled the batch for the cake in the picture so I could decorate it)
• 4

  Put one of the layers of cake on a cake board and frost lightly with cream cheese icing and spread a couple of spoons full of blueberry filling in the middle. (don't get it too close to the edge, or it will ooze out). Repeat this step with the next layer of cake. Next, add top layer and frost entire cake. (I like to use a piping bag with some of the frosting with a Wilton's 1M tip, and trace the outer edge of the cake to make a border to keep the blueberry filling in the center of the cake) You can skip the piping bag, and just spread blueberry filling all over the top if you want. It's delicious either way!
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