Blueberry Lemon Gooey Butter Cake
User Reviews
4.8
Blueberry Lemon Gooey Butter Cake
Description
The Blueberry Lemon Gooey Butter Cake starts with a pressed crust made from lemon cake mix, an egg, and softened butter. This crust is then topped with a creamy layer blending room temperature cream cheese, eggs, vanilla, powdered sugar, butter, lemon zest, and blueberries. Baking at 350ºF until the center sets but remains gooey results in a dessert with a dense, moist texture and lightly browned edges.
The lemon zest and blueberries provide fresh citrus and berry notes that balance the sweetness of the cake mix and powdered sugar. The contrast between the firmer crust and the soft, almost custardy filling creates a rich mouthfeel. The reserved blueberries on top add visual appeal and bursts of flavor.
After cooling completely, the cake is dusted with additional powdered sugar and cut into bars, making it convenient for serving at parties or as a dessert portioned into squares. This cake suits those looking for a combination of creamy, fruity, and citrusy elements baked into a sweet bar.
Ingredients
- 1 box lemon cake mix 15.25 ounces
- 3 large egg divided, room temperature
- 1 cup butter very soft and divided, 2 sticks total, salted
- 8 ounces cream cheese room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar 260 grams
- lemon zest of 1
- 1 pint blueberries divided
- powdered sugar for sprinkling, extra
Instructions
- Preheat oven to 350ºF. Line a 9x13" baking pan with parchment paper and spray with nonstick cooking spray.
- In a large bowl, mix together the dry cake mix, 1 egg and 1/2 cup of butter (1 stick).
- Press the mixture into the bottom of the prepared pan in an even layer. Set aside.
- In another bowl, use an electric mixer to beat the cream cheese until smooth.
- Add in the remaining 2 eggs, vanilla and 1/2 cup butter. Mix on low speed until combined, scraping the sides of the bowl as needed.
- Mix in the powdered sugar on low speed until smooth.
- Fold in the lemon zest and blueberries, reserving about 1/2 cup of blueberries for the top of the dessert.
- Spread the cheesecake mixture on top of the crust in pan. Then sprinkle with remaining blueberries.
- Bake for about 35-40 minutes or until center is set but still gooey. The edges of the cake will be very lightly golden brown.
- Remove from oven and let cool completely.
- Sprinkle with powdered sugar.
- Cut into bars and store in an airtight container in the refrigerator for up to 4 days. You can also freeze the bars. Place in an airtight container in the freezer for up to 2 months.
Notes
- Use very soft or melted butter for easier mixing and a smoother texture.
- Cut the cake into 16 bars for servings matching the calorie estimates.
- Calorie counts are estimates and can vary depending on ingredient brands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 80mg | 27% |
| Sodium | 385mg | 16% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 612IU | 12% |
| Vitamin C | 3mg | 3% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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