2 cups fresh blueberries, frozen
1 package vanilla or yellow cake mix with pudding
3/4 cup sour cream
1/2 cup water
1/3 cup vegetable oil
3 large eggs
1 1/2 cups confectioners’ sugar, sifted
1 8oz cream cheese
1/2 cup blueberries, mashed
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Rinse the blueberries and drain them on paper towels.
Place a rack in the center of the oven and preheat the oven to 350°F. Grease and flour two 9-inch round pans.
Measure out 1 tablespoon of the cake mix and set it aside in a small mixing bowl. Place the remaining cake mix and the sour cream, water, oil, eggs, in a large mixing bowl. Beat until the ingredients are mixed, 1 minute. Stop the machine and scrape down the side of the bowl with a rubber spatula. Beat for 2 minutes longer, scraping down the side of the bowl again if needed.
Place the blueberries in a small bowl and toss them with the reserved 1 tablespoon of cake mix. (This will keep the blueberries from sinking to the bottom of the batter.) Fold the blueberries into the cake batter until just evenly combined. Divide the batter evenly between the two pans. Place the cake pans in the oven side by side.
Bake the cake layers until they are golden brown, 24 to 28 minutes or until a toothpick inserted in the center comes out clean. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a long, sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack and allow to completely cool.
For the icing, beat the cream cheese until fluffy and smooth. Add the confectioners’ sugar and beat until well blended. Add blueberries and blend again. If the icing is too stiff add more confectioners’ sugar.
To assemble the cake, transfer one layer to a serving platter. Spread with icing. Place the second layer on top of the first and spread on icing, completely covering the cake. Garnish the top of the cake with a few blueberries.