A twist on the classic, simple gooey butter cake recipe, this Lemon Blueberry Gooey Butter Cake is a decadent combination of buttery rich, white cake mix crust topped with a gooey, sweet layer of cream cheese blended with powdered sugar and flavored lightly with lemon zest and blueberries.
Gooey butter cake is a local St. Louis specialty. Here you can find it in the bakery at all of our local grocery stores as well as homemade versions served for everything from breakfast to desert. This delicious treat has been growing in popularity across the rest of the country thanks to the internet. But if you have not tried it, I highly suggest you give this Lemon Blueberry Gooey Butter Cake a try.
If you have never had Gooey Butter Cake, this is an ultra sweet and decadent, deliciously gooey, nearly addictive treat.
Starting with a classic gooey butter cake recipe, with an extra boost from tart lemon and sweet blueberry flavors, this Lemon Blueberry Gooey Butter Cake is absolutely heavenly. The crust layer is almost cookie-like, with a combination of crumbly, lightly caramelized crust and soft interior. The interior layer or filling is super gooey and sweet with rich, creaminess from some cream cheese and a burst of lemon flavor that helps balance out the sweetness. Plus the pops of sweet blueberries burst and spread their flavor throughout. The top gets a very thin flaky crust layer, just like you would find on the best gooey brownie. The combination is to die for. It will keep you coming back bite after bite.
In fact, whenever I have leftovers of this Lemon Blueberry Gooey Butter Cake in the fridge, I always find myself sneaking back to grab another quick bite.
How Do You Make Lemon Blueberry Gooey Butter Cake?
Gooey butter cake recipes come in many different flavors from classic vanilla to chocolate, but this lemon blueberry combination is one of my favorites. This classic combination of lemon and blueberries is bursting with sweet and tart flavor.
Making this Lemon Blueberry Gooey Butter Cake is super simple, and it takes just a few minutes of prep-work to get it in the oven. To make this:
- First make the crust: For this you mix together 1 egg, melted butter, and a package of white cake mix. I use my stand mixer for this, mixing until just combined (don’t over mix or it can become tough). You can also stir this by hand.
- Pour the crust into a buttered baking dish: Next spread the crust layer out in a greased 13 x 9 inch baking dish. The batter will be thick, so use your fingers or a rubber spatula to press gently into an even layer. Don’t press too hard as you don’t want this layer to become too hard.
- Make the filling/topping: In the same large mixing bowl (or the bowl of your mixer) – there is no need to clean it, add the softened cream cheese, two additional eggs, lemon zest, and vanilla bean paste. If you don’t have vanilla bean paste, you can substitute vanilla extract (use an equal quantity), but I feel like the vanilla bean paste adds an extra depth of flavor. It is my secret ingredient for all things baking. Using the stand mixer or a hand mixer, beat until smooth and combined. Add in powdered sugar 1 cup at a time and continue to mix.
- Pour on the topping: Pour the filling/topping over the crust, trying to get an even layer. Next, sprinkle on the blueberries on top of the filling/topping mixture. I like to distribute them evenly across the top for a nice presentation.
- Bake: Bake in a preheated oven at 350 degrees for 40 – 45 minutes until edges and top are lightly golden and center is just set. The filling layer will still be pretty gooey when finished, but it should look set up and not completely runny.
- Let cool: Cool completely to room temperature, then sprinkle with extra powdered sugar. Cooling this completely before slicing is key as the filling will set up a little more. If you try to slice this Lemon Blueberry Gooey Butter Cake while it is still warm, it will be very messy (don’t ask me how I know).
You can store this Lemon Blueberry Gooey Butter Cake at room temperature or keep refrigerated. We like it best chilled out of the fridge – but this is personal preference. Most St. Louisans keep their gooey butter cake on the counter. Serve it for dessert or as a decadent special treat for breakfast or brunch. Similar to coffee cake (but oh so much better), this super sweet and gooey cake is perfect served alongside a cup of coffee or chai tea.
What Other Flavor Combinations Can I Use in this Gooey Butter Cake Recipe?
If you are looking for other options to flavor your gooey butter cake recipe, you can omit the lemon zest and blueberries and try the following suggestions:
- Make a classic gooey butter cake using a white or yellow cake mix and just vanilla for flavoring
- Add chocolate chips sprinkled between the crust and topping layer or sprinkled on the very top just before baking – for extra chocolatey flavor, use a chocolate cake mix
- Use strawberry cake mix and add some sliced strawberries in the topping layer
Looking for More Recipes for Sweet Treats?
This Lemon Blueberry Gooey Butter Cake is the perfect sweet treat served for breakfast (similar to coffee cake) or as a dessert. If you are looking for more sweet breakfast treats, here are some of my favorites:
- Easy Cinnamon Sticky Buns
- Blueberry, Lemon, and Cream Cheese Croissant French Toast Casserole
- Spiced Gingerbread Waffles with Maple Icing
- Apple French Toast Casserole
- Healthy Strawberry Shortcake Smoothie
Lemon Blueberry Gooey Butter Cake
Ingredients
- 1 15.25-ounce box white cake mix
- 1 egg
- ½ cup butter (melted)
- 1 8-ounce package cream cheese (softened)
- 2 eggs
- 1 teaspoon vanilla bean paste
- 1 tsp lemon zest (from about 1 lemon)
- 4 cups powdered sugar (plus extra for sprinkling)
- 1/2 cup blueberries (fresh or frozen)
Instructions
- Preheat oven to 350°
- In the bowl of a stand mixer with paddle attachment, form crust by mixing together 1 egg, melted butter, and package of white cake mix, mixing until just combined (don't over mix or it can become tough). You can also stir this by hand.
- Spread the crust layer out in a greased 13 x 9 inch baking dish. The batter will be thick, so use your fingers or a rubber spatula to press gently into an even layer.
- In the same large mixing bowl (or the bowl of your mixer), add the softened cream cheese, two additional eggs, lemon zest, and vanilla bean paste. Using the stand mixer or a hand mixer, beat until smooth and combined. Add in powdered sugar 1 cup at a time and continue to mix.
- Pour the filling/topping over the crust in an even layer. Sprinkle on the blueberries on top of the cake, distributing evenly.
- Bake in preheated oven for 40 - 45 minutes until edges and top are lightly golden and center is just set. The filling layer will still be pretty gooey when finished, but it should look set up and not runny.
- Cool completely to room temperature, then sprinkle with extra powdered sugar and serve.