Blueberry Cake
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5 from 1 vote

Blueberry Cake with White Chocolate Pudding Icing

A Platter Talk Exclusive
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: Summer
Servings: 10
Author: Dan from Platter Talk


  • 1 box white cake mix
  • 3 cups fresh blueberries

for the icing

  • 2 small boxes instant white chocolate pudding
  • 2 cups cold milk
  • 2 cups powdered sugar
  • 1 stick 1/4 cup butter at room temperature
  • 1 teaspoon vanilla


  • Preheat oven as directed on cake box instructions.
  • Gently fold 1 cup of blueberries into batter, reserving remaining berries.
  • Bake as directed on box.
  • Allow to cool completely on wire rack.
  • In large mixing bowl, combined remaining ingredients.
  • Use hand mixer and beat until completely combined.
  • Allow mixture to gradually thicken.
  • If making a layer cake, spread some icing on top of bottom layer, then evenly distribute a layer of blue berries.
  • (If making a layer cake) place top layer on bottom layer.
  • Apply icing, and top with remaining blueberries.
  • Chill for an hour or so before serving.


This cake can be made as either a sheet cake or layer cake.
Icing this cake is not necessarily a "neat" job! Initially, the "icing" will slide down the sides of the cake (if layered.) Be prepared to have a spoon to retrieve and redistribute whatever icing collects at the base.
As you spread it, the icing gradually thickens to become more manageable.