Take Along Picnic Blueberry Butter Cake

This Blueberry Butter Cake recipe is always a crowd favorite and one of my favorite recipes to take along to parties, picnics and cookouts.  Either baked from scratch or with a cake mix, I like to make this sheet cake recipe for either Memorial Day, picnics, cookouts or the 4th of July, Labor Day or holidays,  and prepare it with fresh blueberries, but you can make it with blackberries, strawberries or any of your favorite fresh fruit berries that are in season.   

Check out my Blueberry Buckle and also Pineapple Sunshine Cake recipe too !

This fresh blueberry cake recipe has a Secret Ingredient - The recipe calls for apple jelly, which gives it a nice glaze.

Easy and quick, this simple to make cake recipe was passed down to me years ago by one of my former co-workers, and each time I make of it I have fond memories of our working together.

Easy clean-up too with my handmade crochet Dish Cloths from my Moomettes Crochet

Purchase Set of 3 Dishcloths Here Directly via Paypal Purchase Dishcloths Via Paypal Directly

Blueberry Butter Cake

3  c. all purpose flour, sifted
1/4 tsp. salt
3 tsp. baking powder
2/3 c. butter
1 c. granulated sugar, divided
1 tsp. vanilla extract
1 c. cold water
4 egg whites

(or one box of yellow butter cake mix)

*Topping:*

1 pkg (8 oz) cream cheese
3 tbl. milk
2 tbl. granulated sugar
1 tsp. vanilla extract
1 jar (4 oz) apple jelly
1 pint fresh blueberries (or blackberries or strawberries)
1 container heavy cream, whipped (or Cool Whip)
2 bl. granulated sugar

Preheat oven to 350.
Sift flour, salt and baking powder twice.
Cream butter and 3/4 c. sugar. Add vanilla to cold water.
Alternately combine water and flour mixtures with butter mixture; mix well after each addition. Beat egg whites until stiff, then beat in remaining sugar. Fold egg whites into batter.
Pour into well greased 13x9x2 oblong cake pan or sheet pan.
Bake in oven 30 min. or until toothpick is clean. (or follow cake mix directions)
Cool and Prepare topping.

*Frosting Topping:*
Beat cream cheese with milk, sugar and vanilla until of spreading consistency. spread over cooled cake. Melt jelly in saucepan over low heat. When completely melted, remove from heat. Clean berries and add to jelly, tossing lightly until well coated. Be careful not to crush berries. Distribute evenly over cream cheese.
Cover entire cake with whipped cream or topping mix. Cream can be sweetened with granulated sugar if desired.

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