(COPYRIGHT CARDAMOM KITCHEN LLC 2010)
For blueberry topping:
1 pound fresh blueberries
1/3 cup granulated sugar
1/3 cup water
For cream cheese frosting:
1/2 cup heavy cream, chilled
1/2 cup plus 1 tablespoon powdered sugar
4 ounces of cream cheese
Place mixing bowl in the refrigerator.
Preheat over to 350 degrees.
Prepare yellow cake in 8-inch baking pan or oven safe glass dish. Cool on wire rack.
Combine blueberries and sugar in a sauce pan. Add water. Bring to a boil on high, stirring now and again. Lower heat and simmer until juice thickens, about 10 minutes. Remove from heat. Cool.
Combine heavy cream and 1 tablespoon of powdered sugar in chilled mixing bowl. Beat until cream forms soft peaks, about 10 minutes.
Beat cream cheese in another mixing bowl. Carefully fold whipped cream into cream cheese.
Spread cream cheese frosting on cake. Top with blueberry sauce.