Blueberry Cream Cake
- 2 cups fresh blueberries, rinsed
- 1 T sugar
- 2 T fresh lemon juice
- zest of one lemon
- 1 box lemon cake
- 1 c egg substitue divided
- 1 stick butter softened
- 3 c confectioners sugar
- 3/4 c sour cream
- 6 oz neufchatel 1/3 less fat cream cheese
In a med. Bowl combine the blueberries, sugar, lemon juice and half of the lemon zest, set aside
In a large bowl using pastry blender, combine the cake mix, 1/4 c of the egg substitue, butter, and remaining lemon zest. Pat into the bottom of a 13x9 well sprayed baking pan.
In a large bowl using an electric mixer on med. speed, beat together the powdered sugar ,sour cream, and remaining egg substitue until smooth. Gently stir in the blueberry mixture. and pour over cake.
Bake at 350 45-50 min. or until lightly browned.
Remove to a wire rack and let cool completely. Once cooled, cover and chill at least 1 hour before serving.