Lemon Blueberry Gooey Butter Cake
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.
Servings: 18 slices
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.
https://namastehomecooking.com/