French Vanilla Blueberry Cream Cheese Icing Cake

French Vanilla Blueberry Cream Cheese Icing Cake

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Cake: 

One box of french Vanilla cake mix
Blueberries (about 2 1/2 hand full)

Topping:

5 tablespoons of sugar
1/4 cup brown sugar (dark or light)
1 teaspoon cinnamon

Icing: 

1 1/4 sticks unsalted butter, softened
8 ounces of cream cheese, room temp
1/2 teaspoon vanilla extract
2 2/3 cups confectioners sugar
1/4 cup blueberry jam


You can make this into cupcakes, or a regular cake. If you are going to make a layered cake, I would double the icing amount.

Make the cake as stated on the box, once completely mixed, gently mix in the blueberries, you can put in less if that is what you prefer.

Mix together "topping" ingredients in a separate bowl, sprinkle this all over the top of the unbaked cake, then bake according to box directions.

After cake is baked and cooled:


Beat together butter and Cream cheese with a mixer on medium-high speed until fluffy, about 2 minutes. Reduce speed to low and add the vanilla and the confectioners sugar. Raise speed to med-high again and beat about 1 minute. Fold blueberry jam but only until JUST MIXED (swirled)

You can pipe this onto cupcakes for a purple swirled look of spread onto a cake.