Summertime is the season to indulge in a perfect combination of tangy and sweet desserts like this Blueberry Gooey Butter Cake.
BLUEBERRY GOOEY BUTTER CAKE BARS
These delightful Blueberry Gooey Butter Cake Bars have the perfect combination of flavors, the ease of the recipe, and the ease of carrying it somewhere. Perfect for any celebrations, picnics, potlucks, or grand enough for any dinner party.
Gooey Butter Cake has been around for many years. It all started with the made from scratch version supposedly made by accident by a man in a St. Louis bakery.
Then, in the early 70s, Paula Deen introduced her version using a butter cake mix. Since then, there have been many versions of the Gooey Butter Cake.
With the ease of making recipes that call for few ingredients, I can whip up a batch of these bars in no time.
I had a couple of cups of blueberries that needed to be eaten, so I added them to the recipe. The tartness of the lemon zest and cream cheese and the sweetness of the blueberries create a delicious balance of flavor.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR BLUEBERRY GOOEY BUTTER CAKE
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for the Blueberry Gooey Butter Cake and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
TIPS AND TIDBITS MAKING THE BEST BLUEBERRY GOOEY BUTTER CAKE
Use good quality butter for the dessert bars. The water content can vary, causing dessert bars not to bake correctly. The higher the water content, the cheaper the butter. It's the fat that is so important in baking moist, tasty treats.
Always use unwaxed lemons for zest. For added zing, use some lemon extract.
The size of the blueberries can make a difference in a recipe. It is better to use average size blueberries instead of the large ones. The juice will run too liberally. Always measure correctly, and do not heap too many in the measuring cup.
The dessert bars can be made ahead of time. Prepare and bake them a day ahead of when serving them. Store them in the refrigerator until time to serve.
The dessert bars may be frozen for up to a month before serving them.
Store them in a freezer safe container or wrap them tightly with plastic wrap and foil. Thaw them in the refrigerator overnight before serving them.
The dessert bars may be served at room temperature or cold straight out of the refrigerator, although they will not be as gooey.
Always use unwaxed lemons for zest. For added zing, use some lemon extract.
The size of the blueberries can make a difference in a recipe. It is better to use average size blueberries instead of the large ones. The juice will run too liberally. Always measure correctly, and do not heap too many in the measuring cup.
The dessert bars can be made ahead of time. Prepare and bake them a day ahead of when serving them. Store them in the refrigerator until time to serve.
The dessert bars may be frozen for up to a month before serving them.
Store them in a freezer safe container or wrap them tightly with plastic wrap and foil. Thaw them in the refrigerator overnight before serving them.
The dessert bars may be served at room temperature or cold straight out of the refrigerator, although they will not be as gooey.
WHAT YOU WILL NEED TO MAKE BLUEBERRY GOOEY BUTTER CAKE
9x13 Baking dish
Butter cake mix
Eggs
Butter
Cream cheese
Vanilla
Lemon zest
Powdered sugar
Blueberries
Butter cake mix
Eggs
Butter
Cream cheese
Vanilla
Lemon zest
Powdered sugar
Blueberries
HOW TO MAKE BLUEBERRY GOOEY BUTTER CAKE
Preheat oven to 350 degrees F. Spray a 9 x 13 baking dish with non stick cooking spray; set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, add the cake mix, 1 egg, and melted butter. Mix on low speed until well incorporated.
Spread the mixture evenly in the bottom of the prepared baking dish all the way to the sides; set aside.
Using a paper towel, wipe out the bowl used to make the cake mixture. Add the cream cheese, 2 eggs, vanilla, and powdered sugar. Fitted with the whisk attachment, mix until creamy and smooth.
Fold in lemon zest and 1 1/2 cups of blueberries, being sure not to burst them.
Spread the creamy mixture in an even layer over the cake mixture all the way to the edge.
Sprinkle the remainder of the blueberries over the creamy mixture, pressing slightly.
Bake for 50-60 minutes or until the center is set but still gooey.
Let set until the baking dish is cool to the hands. Place in the refrigerator until the cake is completely cool.
Slice into bars and serve.
In the bowl of an electric stand mixer fitted with the paddle attachment, add the cake mix, 1 egg, and melted butter. Mix on low speed until well incorporated.
Spread the mixture evenly in the bottom of the prepared baking dish all the way to the sides; set aside.
Using a paper towel, wipe out the bowl used to make the cake mixture. Add the cream cheese, 2 eggs, vanilla, and powdered sugar. Fitted with the whisk attachment, mix until creamy and smooth.
Fold in lemon zest and 1 1/2 cups of blueberries, being sure not to burst them.
Spread the creamy mixture in an even layer over the cake mixture all the way to the edge.
Sprinkle the remainder of the blueberries over the creamy mixture, pressing slightly.
Bake for 50-60 minutes or until the center is set but still gooey.
Let set until the baking dish is cool to the hands. Place in the refrigerator until the cake is completely cool.
Slice into bars and serve.
WHERE YOU WILL SEE THIS RECIPE
Looking for more recipes? Use the search bar in the top right-hand corner or click on My Recipe Box in the top menu.
MORE SIMILAR RECIPES
