Why You’ll Love This Recipe

Blueberry Lemon Gooey Butter Cake offers the perfect balance of sweet, tangy, and rich flavors. The buttery, slightly dense crust is the ideal base for the gooey lemon-infused filling, while the fresh blueberries pop in each bite, adding both flavor and a beautiful burst of color. The cake is easy to make and requires only a handful of ingredients, yet it looks and tastes like a showstopper. Whether you love gooey butter cakes or are looking for something new to try, this version is a refreshing, fruity twist that you won’t be able to stop eating.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

  • 1 box yellow cake mix (about 15 oz)

  • 1 large egg

  • ½ cup unsalted butter, melted

For the Filling:

  • 8 oz cream cheese, softened

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon lemon zest

  • 1 box powdered sugar (about 16 oz)

  • 1 stick (½ cup) unsalted butter, melted

  • 1 cup fresh blueberries (or frozen, thawed and drained)

Directions

Preparing the Crust:

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.

  2. Make the crust: In a medium bowl, combine the cake mix, egg, and melted butter. Stir until well combined and a dough forms. The dough will be thick.

  3. Press into the pan: Press the cake mixture evenly into the bottom of the prepared baking pan to form the crust. It should cover the entire bottom of the pan.

Preparing the Filling:

  1. Beat the cream cheese: In a separate large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

  2. Add the eggs, vanilla, lemon juice, and zest: Add the eggs, vanilla extract, lemon juice, and lemon zest, and beat until the mixture is smooth and well combined.

  3. Add powdered sugar and butter: Gradually add the powdered sugar, beating continuously until smooth. Then, mix in the melted butter.

  4. Fold in the blueberries: Gently fold in the fresh blueberries, making sure they are evenly distributed throughout the filling mixture.

Assembling the Cake:

  1. Pour the filling over the crust: Pour the blueberry lemon filling mixture over the prepared crust, spreading it out evenly with a spatula.

  2. Bake the cake: Place the cake in the preheated oven and bake for 40-50 minutes, or until the center is set and slightly golden around the edges. The top will be firm, but the center should still be soft and gooey.

  3. Cool the cake: Allow the cake to cool in the pan for at least 30 minutes, then transfer to the refrigerator to chill for 2-3 hours (or overnight) to let the filling set completely.

Serving:

Cut the cake into squares and serve chilled. You can garnish it with extra fresh blueberries or a dusting of powdered sugar for an extra touch of elegance.

Servings and Timing

  • Servings: 12-16

  • Prep Time: 15 minutes

  • Bake Time: 40-50 minutes

  • Chill Time: 2-3 hours (or overnight)

  • Total Time: 3-4 hours (including chilling)

Variations

  • Mixed Berry Gooey Butter Cake: Swap the blueberries for a combination of other fresh berries, like raspberries, blackberries, or strawberries, for a colorful and flavorful twist.

  • Lemon-only Gooey Butter Cake: Omit the blueberries and increase the lemon juice and zest to create a simple, tangy lemon gooey butter cake.

  • Coconut Lemon Gooey Butter Cake: Add ½ cup of shredded coconut to the filling for a tropical flavor that pairs beautifully with the lemon.

  • Gluten-Free Version: Use a gluten-free cake mix and ensure all other ingredients are gluten-free to make this recipe suitable for those with gluten sensitivities.

Storage/Reheating

  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cake is best enjoyed cold, as the filling continues to set as it chills.

  • Freezing: You can freeze this cake for up to 2 months. To freeze, slice it into squares, wrap them tightly in plastic wrap and foil, and place in a freezer-safe container. To enjoy, thaw in the refrigerator overnight.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work just as well as fresh. Be sure to thaw and drain them well before folding them into the filling to avoid excess liquid in the cake.

Can I make this cake ahead of time?

Yes! In fact, this cake benefits from sitting in the refrigerator for a few hours to allow the flavors to meld and the filling to set properly. It’s perfect for making ahead for parties or gatherings.

How do I know when the cake is done?

The cake is done when the edges are golden brown and the center is set but still slightly gooey. You can gently shake the pan—if the center is still a little wobbly but firm to the touch, it’s ready.

Can I use a different cake mix flavor?

Yes, you can experiment with different cake mix flavors. A vanilla or lemon cake mix would work well, depending on your preference.

How can I make the cake less sweet?

If you prefer a less sweet cake, you can reduce the powdered sugar in the filling by about ¼ cup, but the filling’s texture might change slightly.

Conclusion

Blueberry Lemon Gooey Butter Cake is a sweet and tangy dessert that combines the best of both worlds—bright citrusy lemon flavor and the rich, creamy goodness of a gooey butter cake. The blueberry filling adds a fresh burst of fruitiness, making each bite irresistible. Whether you’re celebrating a special occasion, attending a potluck, or simply craving something indulgent, this cake is a perfect choice. Easy to make, yet full of flavor, Blueberry Lemon Gooey Butter Cake is a dessert that will surely become a family favorite.

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Blueberry Lemon Gooey Butter Cake

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  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 40-50 minutes
  • Total Time: 3-4 hours
  • Yield: 12-16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

Blueberry Lemon Gooey Butter Cake is a decadent twist on the classic gooey butter cake, featuring a rich, creamy filling with a burst of fresh blueberries and a zesty lemon flavor. With a buttery crust and a soft, gooey center, this dessert is perfect for summer gatherings, potlucks, or any special occasion.

Ingredients

For the Crust:

  • 1 box yellow cake mix (about 15 oz)

  • 1 large egg

  • ½ cup unsalted butter, melted

For the Filling:

  • 8 oz cream cheese, softened

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon lemon zest

  • 1 box powdered sugar (about 16 oz)

  • 1 stick (½ cup) unsalted butter, melted

  • 1 cup fresh blueberries (or frozen, thawed and drained)

Instructions

  • Preparing the Crust:

    • Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment paper for easy removal.

    • Make the crust: In a medium bowl, combine the cake mix, egg, and melted butter. Stir until a dough forms. The dough will be thick.

    • Press into the pan: Press the cake mixture evenly into the bottom of the prepared pan to form the crust.

  • Preparing the Filling:

    • Beat the cream cheese: In a large bowl, beat the softened cream cheese until smooth.

    • Add eggs, vanilla, lemon juice, and zest: Add the eggs, vanilla extract, lemon juice, and lemon zest. Beat until smooth and well-combined.

    • Add powdered sugar and butter: Gradually add the powdered sugar and mix until smooth. Stir in the melted butter.

    • Fold in the blueberries: Gently fold in the blueberries, ensuring they are evenly distributed.

  • Assembling the Cake:

    • Pour the filling over the crust: Pour the blueberry lemon filling mixture over the prepared crust, spreading it evenly.

    • Bake: Bake for 40-50 minutes or until the center is set and golden brown around the edges. The center should still be soft and gooey.

    • Cool: Let the cake cool for 30 minutes, then transfer to the refrigerator to chill for 2-3 hours, or overnight.

  • Serving:

    • Cut into squares and serve chilled. Garnish with fresh blueberries or powdered sugar for an extra touch

Notes

Make-Ahead: This cake is perfect for making ahead, as chilling it enhances the flavor and texture.Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.Variations: Try mixed berries, coconut, or a gluten-free cake mix for different twists

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