Blueberry Lemon Gooey Butter Cake

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Only 10 minutes prep for this Blueberry Lemon Gooey Butter Cake. Semi-homemade dessert recipe with fresh blueberries and a sprinkling of powdered sugar.

Do you have a pint of fresh blueberries you’d like to make something with? Try this easy gooey butter cake recipe with both fresh lemon and blueberry flavor.

It starts with a cake mix, but don’t let that turn you off. The butter, cream cheese and fresh fruit make this taste 100% homemade. My son said it was one of the best desserts he’d had in a long time, so I’ll take that as a win.

a plate of blueberry lemon gooey butter cake on a table

⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader Christie says, “Everyone that was lucky to get a piece of it LOVED it. I used frozen blueberries and it was fine. Thank you so much for posting the recipe!”

About this Blueberry Lemon Gooey Butter Cake Recipe:

  • Flavor: Rich, buttery lemon crust. Creamy, sweet cheesecake spiked with lemon zest and fresh blueberries. It doesn’t get much better than this.
  • Texture: The gooey butter cake is soft and tender. The cake mix crust stays soft thanks to the egg and butter, while the cheesecake layer creamy. And it’s a dessert that stays soft, even after being refrigerated or frozen.
  • Method: These cheesecake bars are perfect for picnics and potlucks. You’ll make it in a 9×13 baking pan and it will serve about 16 people.

What is a gooey butter cake?

Gooey butter cake is a popular recipe that features a cake mix crust and cheesecake topping. It has a rich butter flavor, which is where its name comes from.

If you’ve ever had that original butter cake, this is similar but has a fun, fresh & fruity twist. How do you like that alliteration? 😊

blueberry lemon gooey butter cake cut in squares on parchment paper

Ingredients:

  • Lemon cake mix. The original gooey butter cake uses a yellow cake mix, but we’re lightening up the flavor with a lemon cake mix. (Can you imagine the possibilities with this?!)
  • Eggs. Use 1 in the crust and 2 in the cheesecake batter.
  • Salted butter. You’ll need 1 cup (2 sticks) of butter. ½ cup for the crust and ½ cup for the cheesecake layer.
  • Vanilla extract. Use homemade vanilla extract for bonus points.
  • Powdered sugar. For the cheesecake layer and for dusting on top.
  • Lemon. Save the lemon juice for lemonade. You’ll only use the lemon zest in this recipe.
  • Blueberries. Most will go in the cheesecake layer, the rest will get sprinkled on top.

How to Make Blueberry Lemon Gooey Butter Cake

  • Prepare. Preheat oven to 350ºF. Line a 9×13″ baking pan with parchment paper and spray with nonstick cooking spray.
  • Make the crust. In a large bowl, mix together the dry cake mix, 1 egg and ½ cup of butter (1 stick). Press the mixture into the bottom of the prepared pan in an even layer. Set aside.
unbaked cake mix crust in a baking pan
  • Make the cheese cake batter. In another bowl, use an electric mixer to beat the cream cheese until smooth. Add in the remaining 2 eggs, vanilla and ½ 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 ½ cup of blueberries for the top of the dessert.
  • Assemble. Spread the cheesecake mixture on top of the crust in pan. Then sprinkle with remaining blueberries.
unbaked blueberry lemon gooey butter cake in a pan
  • Bake. 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.
lemon blueberry gooey butter cake in a 9x13 cake pan
  • Cool and sprinkle. Remove from oven and let cool completely. Sprinkle with powdered sugar.
overhead view of blueberry lemon bars with powdered sugar on top

Storage Instructions

  • Room temperature: Do not store at room temperature. Because the recipe has cream cheese it should always be refrigerated.
  • Refrigerator: Store this cake in an airtight container in the fridge for up to 4 days.
  • Freezer: Freeze the sliced bars in an airtight container for up to 2 months. Thaw before eating.
blueberry lemon cheesecake bars stacked on a plate
blueberry lemon cheesecake bars stacked on a plate

Blueberry Lemon Gooey Butter Cake

4.76 from 25 votes
Only 10 minutes prep for this Blueberry Lemon Gooey Butter Cake. Semi-homemade dessert with blueberries and a sprinkle of powdered sugar.
Servings 16
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

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Ingredients
 

  • 1 box lemon cake mix 15.25 ounces
  • 3 large eggs divided, room temperature
  • 1 cup salted butter* very soft and divided, 2 sticks total
  • 8 ounces cream cheese room temperature
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar 260 grams
  • zest of 1 lemon
  • 1 pint blueberries divided
  • extra powdered sugar for sprinkling

Instructions
 

  • Preheat oven to 350ºF. Line a 9×13" baking pan with parchment paper and spray with nonstick cooking spray.
  • In a large bowl, mix together the dry cake mix, 1 egg and ½ 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 ½ 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 ½ 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.

Video

Notes

  • It can be melted butter or just very soft butter.
The calories shown are based on the cake being cut into 16 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 360kcal | Carbohydrates: 47g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 385mg | Potassium: 74mg | Fiber: 1g | Sugar: 32g | Vitamin A: 612IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 1mg
Course Dessert
Cuisine American
Calories 360
Keyword blueberry recipe, cake mix recipe, fruit dessert recipe

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About JulieJulie Clark

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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Robyn
5 years ago

could I use yellow cake mix and add fresh lemon juice to the cake mix?

Ann shepherd
5 years ago

Going to try this tomorrow for my bowls club Sunday. Hope I get it right. Could you please let me know what temp fan oven would be?. Thank you. Snn

CHRISTIE WAGNON CAMPBELL
6 years ago

5 stars
Ohh Emm Gee ! Everyone that was lucky to get a piece of it LOVED it. I too used frozen blueberries and it was fine. Thank you so much for posting the recipe!

Patty
6 years ago

Do you need to store this in the refrigerator?

Teresa
6 years ago

5 stars
DEELISH!!! tysm & I did use frozen blueberries & worked just fine :)))

Linda
6 years ago

Can I make this cake and freeze it for later?

reggie
6 years ago

5 stars
i liked it warm but thought i got more blueberry taste and enjoyed it cold i am entering it into a contest for blueberry desserts saturday . hope i win lol.

Maria
6 years ago

Do you eat it warm or room temp/cold?

Anonymous
6 years ago

can frozen blueberries be used in place of fresh ?