White Blueberry Cake with White Chocolate Cream Cheese Frosting

Each year for Christmas I bring a cake for dessert. My whole family goes out to celebrate at my aunt’s house and we each bring a dish to pass. This is the cake I brought this year. I was very easy because I used a Duncan Hines White Cake mix and added a few special ingredients.

White Blueberry Cake

1 box of Duncan Hines White Cake Mix

1/4 cup Buttermilk

1/2 cup Fresh or Frozen Blueberries

1 teaspoon of Vanilla extract


Follow directions on the cake mix (I kept the egg yolks instead of removing them from the egg whites). When the batter is completely mixed, add the vanilla extract, buttermilk and mix in the cake batter. Add 1/3 to 1/2 cup of blueberries and fold into batter. Carefully pour equal amounts of batter into cake pans and put into oven. My household has a gas stove/oven so baking time and temperatures will vary. I put the cake in at 325 degrees Fahrenheit for 40 minutes and it was perfectly baked.

Be sure to grease and flour the baking pans. I used two 8×8 round layer cake pans. When the cake layers are finished baking, allow them to cool.

DO NOT MAKE THE FROSTING IN ADVANCE: It contains melted white chocolate that will stiffen once it cools, making it impossible to frost the cake later.

White Chocolate Cream Cheese Frosting:

1 Package Cream Cheese

6-8 ounce White Chocolate Chips

3/4 cup Powdered Sugar

1/4 cup blueberries

1-2 tablespoons Butter or margarine

Melt butter over a double boiler on a low heat. Once the butter has melted slowly add white chocolate and melt. When the white chocolate has melted remove from double boiler and add cream cheese powdered sugar, and blueberries. Blend with hand mixer until well mixed (not chunky except for blueberries). The frosting will most likely be a purple from the berries.

Blueberry Cake

When the cake layers are cool, carefully pop them out. Frost each layer (I put blueberries between each layer). In the end I had very little frosting leftover. The leftover I ate with a spoon, don’t tell.

The reason for buttermilk in the batter is it keeps the cake moist, you can’t taste it. And I don’t remove the egg yolks because it makes the cake denser and it tastes like a scratch cake. My family thinks that I made this cake from scratch…Please don’t tell them the truth.

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