1 box yellow cake mix
1 can blueberries in juice (NOT pie filling)
Cream Cheese Icing
Mix and bake cake according to directions on box (I prefer to do 2 round cakes but it makes a great sheet cake, too). Let cool.
Remove cakes from pans (unless you want to make a 9x13 and serve from pan)
Using a fork or knife, poke holes in the cakes (If you are making a layered cake, do the bottom layer first, and don't do the top layer until it is in place or you'll never be able to lift it). Spoon blueberries over the top of the cake, poking blueberries into the holes using your fingers. Be sure to get them deep into the cake and don't be stingy! Drizzle juice over the top. It may look ugly but don't worry!
Ice bottom layer and repeat with the top layer.
Refrigerate until ready to serve. The longer it sits in fridge the better...it just soaks up more juice.
Pairs Well With
Blueberries are one of my favorites! A friend of mine made this for me when we were in college and I've been making it ever since. It quickly became a family favorite! This is a wonderful dessert for anytime of the year but especially great in the hot summer months because its served cold.