That will make you pucker.
Sometimes called a dump cake but I don’t like that name.
2 cups of fresh or froze blueberries
2 packages softened cream cheese
1/2 cup lemon juice
1/4 cup sugar
2 packages lemon gelatin
1 Lemon cake mix
1 Table spoon corn starch
Oil or non-stick spray
8 x 13 pan/dish
Put blueberries and lemon juice in sauce pan and bring to boil. Lower heat and add sugar, dilute corn starch in lemon juice and stir. Stir juice into berries and stir to thicken. Simmer on low heat. Add in lemon gelatin turn off heat and let cool.
Preheat oven at 350 degrees.
Put oil or non-stick spray on pan. Cover the whole pan but not heavily. If I use oil, I take a clean paper towel and rub the oil all over the inside of the pan. If you put it on the outside, it makes the pan too slippery to pick up.
Layer 3/4 of the berries in the pan.
Add cake mix. Take time to get lumps out of cake mix before opening the plastic and pouring it into the pan.
Add cream cheese to left over berries and second package of lemon gelatin. Stir well. Add to top of cake mix, cover well.
Bake for 30 minutes or until firm. I look to see if berries are bubbling.
Tart and sweet.
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