Blueberry Lemon Gooey Butter Cake

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.

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? 😊

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.

• 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.

• 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.

• Cool and sprinkle. Remove from oven and let cool completely. Sprinkle with powdered sugar.

Blueberry Lemon Gooey Butter Cake

4.72 from 21 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 minutes

Cook Time 35 minutes minutes

Total Time 45 minutes 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

Author Julie Clark

Course Dessert

Cuisine American

Calories 360

Keyword blueberry recipe, cake mix recipe, fruit dessert recipe

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