Only 10 minutes prep for this Blueberry Lemon Gooey Butter Cake. Semi-homemade dessert recipe with fresh blueberries and a sprinkling of powdered sugar.
eggs
butter
powdered sugar
cream cheese
lemon cake mix
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 the fresh blueberries.
Spread the cheesecake batter on top of the crust, then sprinkle the extra blueberries on top.
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, sprinkle with powdered sugar and cut into bars. Refrigerate until serving.