Blueberry Cream Cheese Cake

• 1 (18.25 ounce) package yellow cake mix
• 1 cup water
• 3 large eggs
• 1/3 cup vegetable oil
• Filling:
• 1/2 cup white sugar
• 1 teaspoon cornstarch
• 1/3 cup water
• 2 cups fresh blueberries
• Icing:
• 1 (16 ounce) package confectioners' sugar
• 1 (8 ounce) package cream cheese, softened
• 1/4 teaspoon vanilla extract
• 1 (8 ounce) container frozen whipped topping, thawed

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. Beat cake mix with 1 cup water, eggs, and vegetable oil until smooth; pour into the prepared baking dish.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Slice cake in half horizontally to make 2 layers.
4. Combine white sugar and cornstarch in a saucepan; gradually stir in 1/3 cup water. Add blueberries and bring to a simmer over medium heat. Simmer until thickened, stirring occasionally, about 1 minute. Allow blueberry mixture to cool.
5. Beat confectioners' sugar and cream cheese in a large bowl until smooth. Stir in vanilla extract and fold in whipped topping.
6. Place one layer of cake on a large platter; spread blueberry mixture over cake. Arrange remaining cake layer over blueberry filling. Spread cream cheese icing over entire cake.

yellow cake, water, eggs, vegetable oil, filling, white sugar, cornstarch, water, fresh blueberries, icing, sugar, cream cheese, vanilla, frozen whipped topping

Taken from www.allrecipes.com/recipe/234430/blueberry-cream-cheese-cake/ (may not work)