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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 16 |
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Transform an ordinary cake mix into something special. A reviewer suggested cooking this at 350 degrees or 10 min longer, however I have never had any problems. Recipe Source: The Shortcut Cookie Cookbook Ingredients:
2 cups fresh blueberries (rinsed, let dry) or 2 cups frozen blueberries (rinsed, let dry) |
1 tablespoon granulated sugar |
2 tablespoons fresh lemon juice |
1 lemon, zest of, divided |
18 1/2 ounces yellow cake mix (butter or lemon) |
4 eggs, divided |
1/2 cup butter, softened |
2 3/4 cups confectioners' sugar |
8 ounces low-fat cream cheese |
Directions:
1. In a bowl, combine blueberries with sugar, lemon juice and half of the lemon zest. Set aside.
2. Mix cake mix with 1 egg, softened butter and the remaining lemon zest. Pat into a buttered and floured 13- x 9-inch baking pan.
3. In a mixing bowl with hand-held electric mixer, beat confectioners' sugar with cream cheese and remaining 3 eggs until smooth. Gently stir in blueberry mixture; pour over cake. Bake in a preheated 325° oven for about 45 to 55 minutes, or until browned. Let cool completely; chill and cut into squares.
4. Serve with fresh blueberries and a dusting of confectioners' sugar, if desired. Store in the refrigerator.
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