Blueberry Freeze

It’s hot here.

Not just hot.  Miserable.  Baking in the sun.  Steaming in the humidity.       H.O.T

Comfort food is not what I’m craving right now.

Cooling and refreshing is what I want.

Baking in this heat has me longing for cool fall days.  Sweaters and blue jeans.

Roasted marshmallows by a fire.  Pumpkins and Jack-O lanterns.

Thanksgiving pies and Christmas cookies.

I’m ready to turn my oven back on people.

Until then I made us something cooling and refreshing.

It only requires a small bit of oven time and even more freezer time.

Which makes for frozen deliciousness.

**This recipe uses a boxed cake mix for the crust.  I typically don’t use those, but I was feeling lazy so I went ahead with it and doctored it a bit.  Fill free to replace the cake crust portion with your favorite vanilla cake**

Blueberry Freeze   ~   (Adapted from Ladies’ Home Journal)

1 box white cake mix (I used yellow because that’s all I had)
1 C. Sour Cream
1/2 C. Vegetable Oil
3 1/2 C. Blueberries, more for serving if desired
2/3 C. + 1/8 C. Sugar
2 T. lemon juice
8 oz. Cream Cheese
1 Jar Marshmallow fluff
3/4 C. + 1 1/2 C. Heavy Cream

Pre-Heat the oven to 350.   Prepare a 9-in springform pan by spraying it with baking spray that contains flour. In a mixing bowl, mix the cake mix, sour cream and vegetable oil.   Pour about 2 1/2 cups of batter into the prepared pan.  (Fill free to use the rest for cupcakes)  Bake for about 25 minutes or until golden and a pick inserted in the center comes out clean.  Cool in the pan for about 10 minutes then remove to a wire rack to cool completely.

While the cake is cooling clean your springform pan.  Once cool return the cake to the pan placing it in top side down.  Use a long strip of wax paper or parchment to line the inside edges of the pan.  You’ll want this to extend past the top of the pan about 2 inches.  Make sure it fits tightly around the cake.  I actually placed my cake onto the bottom portion on my spring form pan, wrapped my parchment tightly around the edges of the cake; securing it with scotch tape, and then placed the side of my springform pan back into place.  Once your cake is wrapped in it’s wax paper/parchment sleeve place it in the freezer while you prepare the next step.

Process blueberries, lemon juice, and 2/3 cup of sugar in a food processor or blender until smooth.  In a mixing bowl beat cream cheese until smooth.  Add marshmallow fluff.  Mix well.  In an seperate bowl whip 3/4 cup of heavy cream until stiff peaks form.  Stir the whipped cream into the cream cheese mixture.  Stir in blueberry puree, gently.

Remove cake from the freeze and spread blueberry mixture over the top.  Return to the freezer until set, about 8 hrs or overnight.

Before serving,  whip 1 1/2 cups of heavy cream with 1/8 C. of sugar until slightly stiff peaks form.  Dollop or spread over the top of the blueberry cake.  Re-freeze.  Remove cake from freezer and allow to come to room temperature for about 15 – 30 minutes before serving.

Garnish with additional blueberries and confectioners sugar if desired.