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Prepare lemon curd if making it homemade. (I have a recipe on the blog)
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BLUEBERRY SAUCE:
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In a medium saucepan combine the blueberries, water, sugar and cornstarch. Bring to a boil and cook for 10 minutes stirring occasionally. Remove from heat and stir in vanilla, set aside.
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Preheat oven to 350 degrees F. Lightly grease a 9x13 baking pan, set aside.
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Prepare cake according to box directions and pour into prepared pan and bake according to box directions.
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When the cake comes out of the oven poke several holes across the top of the cake using a wooden spoon handle or something similar.
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If your lemon curd is cold warm it a little then spread over the cake. Pour the blueberry syrup over the cake. Cover and refrigerate for at least 2 hours.
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Meanwhile prepare the whipped cream. Using a stand mixer or hand mixer beat the whipping cream, powdered sugar and vanilla until stiff peaks form.
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Remove cake from refrigerator and spread with whipped cream. Cover and chill until ready to serve. Before serving top with crushed oreos and fresh blueberries.