Blueberry Yum Yum Cake

By Addie

By Kittencalskitchen

What could better describe a trip to Heaven than fresh blueberries, sugar, real butter and a creamy whipped filling for this delectable cake? A simple recipe that is as easy to make as it is to eat!

We love pecans at our house so you might enjoy sprinkling a few more chopped pecans on top of the blueberries for more crunch. There is nothing like the flavor of a toasted pecan.

After you put this cake together it goes into the fridge for chilling time, about an hour. Make it before you start dinner and it should be properly cool by the time everyone finishes dinner. Try not to cheat and choose the dessert as the first course!

Ingredients

• Topping:
• 2 cups fresh blueberries
• 1 cup sugar
• 1/4 cup cornstarch
• ...........................
• Crust:
• 1 cup flour
• 1/2 cup margarine
• 1 cup finely chopped pecans
• ..........................
• Filling:
• 1 8-oz package cream cheese
• 1 cup powdered sugar
• 1 9-oz container Cool Whip

Details

Adapted from keyingredient.com

Preparation

Step 1

1. Preheat oven to 350 degrees. Combine the blueberries, sugar, and 1/4 cup of water in a saucepan and cook over low heat for 15 minutes. Next, combine 1/2 cup of water with the cornstarch and add to the blueberry mixture. Cook until thickened, then set aside.

2. Combine all crust ingredients and put in a 13” x 9” pan. Bake 10-20 minutes until light brown. Cool.

3. Beat cream cheese and powdered sugar. Add whipped topping and spread over the cooled crust. Top it off with the blueberry mixture and refrigerate.

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REVIEW:

Its hard to believe that nobody has reviewed this yet. I made this using yellow cake, and subbing splenda for the sugar in the cream cheese mixture, and sugar-free pudding mix. I also used sugar-free cool whip for the top layer. My family said this is the best cake they've ever had. After dinner, they kept cutting "just one more little piece" until it's nearly gone! I think it is appropriately named:) Thanks Kitt!