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Blueberry Lemon Gooey Butter Cake with fresh blueberries and lemon zest topping.

Blueberry Lemon Gooey Butter Cake

A bright and sweet dessert that is soft, tangy, and extra creamy in the center, perfect for gatherings or a cozy treat at home.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 pieces
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the base
  • 1 box yellow cake mix
  • 1/2 cup melted butter
  • 1 large egg
For the gooey layer
  • 8 oz cream cheese, softened Full fat for best texture
  • 2 large eggs
  • 2 cups powdered sugar
  • 1/2 cup melted butter
Flavor
  • 1 tbsp lemon zest Zest before juicing
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
Fruit
  • 2 cups blueberries (fresh or frozen) If using frozen, toss with a tiny spoonful of flour to prevent sinking
Optional
  • 1 pinch salt
  • 1 cup extra powdered sugar for topping Dust powdered sugar before serving

Method
 

Preparation
  1. Preheat your oven to 350 F (175 C) and grease a 9x13 pan well, lining it with parchment paper for easy removal.
  2. In a bowl, stir together the cake mix, melted butter, and egg until it forms a thick dough. Press this evenly into the bottom of the prepared pan.
Gooey Filling
  1. Beat the softened cream cheese until smooth, then add the eggs, melted butter, vanilla, powdered sugar, lemon zest, and lemon juice. Mix until creamy, being careful not to overmix.
  2. Gently fold most of the blueberries into the filling, then pour the filling over the base. Scatter any remaining blueberries on top.
Baking
  1. Bake in the preheated oven for 40 to 50 minutes. The edges should be set while the center still jiggles slightly. Cool for at least 30 minutes before slicing.

Notes

This cake stores well; the flavor improves the next day. Refrigerate for up to 4-5 days. You can freeze individual slices for about 2 months, thawing in the fridge or at room temp.