Blueberry Butter Cake

Servings: 14 yield(s)
  • 15.25 oz package yellow cake mix
  • 3 large eggs, divided
  • 1 cup (2 sticks) unsalted butter, melted, divided
  • 8 oz package cream cheese, room temperature
  • 1 1/2 tsp vanilla extract
  • 16 oz package powdered sugar
  • 2 cup fresh blueberries
  1. Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with butter or non-stick spray.
  2. Beat 8 tablespoons (1 stick) melted butter together with 1 egg in a large bowl, then beat in yellow cake mix until incorporated.
  3. Transfer mixture to greased baking dish, being sure to spread/pat it in and even layer, and set aside.
  4. In a separate large bowl or mixer, beat softened cream cheese until fluffy, then beat in remaining 2 eggs.
  5. Once they’re both fully incorporated, mix in remaining butter and vanilla extract.
  6. Working in batches, beat powdered sugar into mixture, mixing until smooth, then drop spoonfuls over cake batter, and spread carefully and gently into a smooth, even layer.
  7. Drop blueberries over cake and lightly press them into cream cheese mixture, then place baking dish in oven.
  8. Bake for 40-50 minutes, or until center is just set, but still slightly jiggly in the center. Remove from oven and let cool.