2 cups fresh blueberries, rinsed and drained
1 tablespoon sugar
2 tablespoons fresh lemon juice
Zest of a lemon, divided
1 box cake mix, yellow, butter or lemon
4 eggs divided
1 stick butter, softened
2-3/4 cups powdered sugar
1 8-ounce package cream cheese, softened

Combine blueberries, sugar, lemon juice and half the lemon zest in a bowl. Set aside. Mix the cake mix with one egg, softened butter and the remaining lemon zest. Pat into a buttered and floured 13-by-9-inch baking pan.
In a mixing bowl with a hand-held mixer, beat powdered sugar with cream cheese and remaining three eggs until smooth. Gently stir in blueberry mixture; pour over cake. Bake in a preheated 325 degree oven for 45 to 55 minutes or until browned. Let cool completely. Chill and cut into squares. Serve with fresh blueberries and a dusting of powdered sugar. Store remaining dessert in the refrigerator.

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