Blueberry Butter Cake

1 package yellow cake mix
3 egg (large, 1-bottom, 2-filling)
16 tablespoons butter (melted, 8-bottom, 8-filling)
8 ounces cream cheese
1 teaspoon vanilla extract
20 ounces dried blueberries
2 cups powdered sugar

Preheat oven to 350 degrees. Lightly grease a 9×13 pan.

For the Bottom Layer:
In a mixing bowl, combine the cake mix, egg and melted butter. Mix well with an electric beater. Pat the mixture into the bottom of the prepared pan. (to make it easier to spread…. I spayed my hand with a little cooking spray and patted it into the bottom of the pan)

For the filling:
In a large bowl, beat cream cheese until smooth. Add eggs, vanilla and melted butter – beat again until blended. Stir in dried blueberries and sugar and mix until well blended
Spread the filling over the cake batter. Bake for 40 to 50 minutes. Do not over bake! The center should be a little gooey. Serve at room temperature. Makes 6-8 servings.


Can use frozen blueberries