Blueberry Cake

Blueberry Lemon Gooey Butter Cake is the kind of dessert I make when I want something bright and sweet, but I do not want to fuss with fancy steps. You know those days when you need a treat for a get together, or you just want to bake because the week has been a lot? This cake hits the spot because it is soft, tangy, and extra creamy in the center. It also looks like you really tried, even though the process is pretty simple. If you have blueberries hanging out in the fridge and one lonely lemon on the counter, you are basically halfway there.

About this Blueberry Lemon Gooey Butter Cake Recipe

This is one of my favorite “crowd calmers.” You put it on the table, people take one bite, and suddenly everybody is quiet for a second. The base is buttery and tender, the middle stays gooey like a soft cheesecake, and the blueberry lemon combo keeps it from feeling heavy.

I love that you can use fresh or frozen blueberries. Frozen berries are honestly my go to because I always have a bag tucked in the freezer. And lemon does the most here, it wakes up the flavor and makes the whole cake taste like spring, even if it is pouring rain outside.

If you are into blueberry baking in general, you might also like this easy blueberry situation: easy and irresistibly delicious blueberry dump cake. I make that one when I want dessert with basically no thinking involved.

One more thing I appreciate about Blueberry Lemon Gooey Butter Cake is that it is forgiving. A little extra lemon zest? Great. Blueberries that sink a bit? Still delicious. Slightly underbaked center? That is the goal.

What is a gooey butter cake?

If you have never had one, a gooey butter cake is usually a two layer thing. The bottom layer is a simple buttery cake base. The top layer is a rich cream cheese mixture that bakes into a soft, creamy, almost custardy filling. The edges set, the center stays tender, and it is meant to be a little messy in the best way.

It is not the same as a regular cake with frosting. Think of it more like a cross between a bar cookie and a cheesecake, except easier than both. I like to serve it slightly warm or at room temp, then dust it with powdered sugar right before serving so it looks extra cute.

I brought this to a family brunch and my aunt asked if it was from a bakery. The lemon flavor was perfect and the middle was so soft it practically melted. I am making it again for Easter.

If gooey desserts are your love language, you should peek at these delicious chocolate gooey butter cookies too. Same cozy vibe, different direction.

How to Make Blueberry Lemon Gooey Butter Cake

I am going to walk you through it like I would if you were standing in my kitchen with a mug of coffee. Nothing complicated, just a few smart moves that make the texture come out right.

Ingredients you will need

• For the base: yellow cake mix, melted butter, 1 egg
• For the gooey layer: cream cheese (softened), eggs, powdered sugar, melted butter
• Flavor: lemon zest, lemon juice, vanilla extract
• Fruit: blueberries (fresh or frozen)
• Optional: a pinch of salt, extra powdered sugar for topping

Quick shopping tip: use full fat cream cheese. Low fat can work, but the texture is never quite as dreamy. Also, zest your lemon before you juice it. I learned that the hard way, more than once.

Step by step directions

1. Prep the pan and oven. Heat your oven to 350 F. Grease a 9×13 pan well. I usually line it with parchment too, because it makes lifting out slices so much easier.

2. Make the base. Stir together the cake mix, melted butter, and egg until it becomes a thick dough. Press it into the bottom of the pan. It will look a little like you are forcing cookie dough into place. That is normal.

3. Make the gooey filling. Beat the softened cream cheese until smooth, then add eggs, melted butter, vanilla, powdered sugar, lemon zest, and lemon juice. Mix until creamy. Try not to overmix once it is smooth, you just want it well blended.

4. Add blueberries. Gently fold most of the blueberries into the filling, then pour the filling over the base. Scatter the remaining berries on top so you get those pretty purple pops on the surface.

5. Bake. Bake about 40 to 50 minutes. The edges should look set, but the center should still have a little jiggle. That jiggle is where the magic lives. Let it cool for at least 30 minutes before slicing, and for the cleanest cuts, cool it completely.

My personal tip: if you used frozen blueberries, toss them with a tiny spoonful of flour first. It helps keep the purple streaks from taking over the whole cake. I do not mind the swirl, but sometimes I want the cake to look a little more “lemony.”

Also, if you are into buttery classics, I have a soft spot for this deliciously simple classic French butter cake. Totally different texture, but that buttery comfort is similar.

Once you bake Blueberry Lemon Gooey Butter Cake a couple times, you will know your oven and your perfect bake point. In my kitchen, it is usually right around 45 minutes, then I let it sit and set up while I clean the mixing bowls and pretend I enjoy doing dishes.

Storage Instructions

This cake stores really well, which is great because the flavor is even better the next day. The lemon settles in, the texture turns extra smooth, and it slices like a dream.

Here is what I do:

• Room temp: Only for a few hours, like if it is sitting out at a party.
• Fridge: Store covered for up to 4 to 5 days. I like it chilled, but let it sit 10 minutes if you want it softer.
• Freezer: Freeze slices wrapped tightly, then place in a freezer bag. Good for about 2 months.

To thaw, move a slice to the fridge overnight, or let it sit at room temp for about 30 to 60 minutes. If you want that just baked vibe, warm a slice for a few seconds in the microwave. Not too long though, or the gooey center can turn a bit too loose.

Sometimes I dust powdered sugar right before serving, not before storing. If you sugar it too early, it sort of disappears into the moisture. Still tasty, just less pretty.

Other recipes that might suit you

If you are baking this because you love fruit desserts, I get it. Fruit plus something creamy is basically my weakness. Here are a few recipes on my radar when I am in that mood.

If you want more blueberry goodness, try these soft and cozy blueberry muffins for breakfast or snack time. And if lemon is your thing but you do not want to bake at all, this easy no bake lemon eclair cake is dangerously easy to throw together.

Also, for a different fruity twist, this cottage cheese cake is surprisingly light and super snackable: deliciously light peach blueberry cottage cheese cake recipe. It is one of those recipes that makes you feel like you are being kind of healthy, even though it still tastes like dessert.

And if you are just here for buttery comfort in general, Kentucky butter cake is always a win in my house. I mean, it is literally butter in cake form. Not mad about it.

Common Questions

Can I use frozen blueberries?

Yes. Use them straight from frozen so they do not get mushy. If you want less purple bleed, toss them with a tiny bit of flour first.

How do I know when it is done baking?

The edges should look set and lightly golden, and the center should still jiggle a little. If the middle looks fully firm in the oven, it might end up too dry after cooling.

Do I have to refrigerate it?

After it cools, yes, I recommend refrigerating since it has cream cheese. It is also easier to slice once chilled.

Can I make it ahead for a party?

Absolutely. I actually prefer making it the night before. Store it in the fridge, then dust with powdered sugar right before serving.

What if I do not have a cake mix?

You can make a simple scratch base, but cake mix keeps this recipe easy and consistent. If you want more of a from scratch butter cake vibe, try a classic butter cake recipe first, then come back to this one.

A sweet, tangy finish you will want again

If you make this once, I have a feeling it will end up in your regular rotation. Blueberry Lemon Gooey Butter Cake is easy enough for a random Tuesday, but it still feels special for birthdays and brunch. If you want to compare versions, I like looking at Blueberry Lemon Gooey Butter Cake | Tastes of Lizzy T and Lemon Blueberry Gooey Butter Cake – Joy the Baker for extra inspiration and little technique tweaks. Now go grab that lemon, pull out the cream cheese, and give it a try. When you pull it from the oven and the center still has that gentle jiggle, you will know you nailed it.