• Prep Time: 20 minutes
  • Cooking Time: 50 minutes
  • Serves: 24

Blueberry Gooey Butter Cake

  • Recipe Submitted by on

 Ingredients List

  • 2 1/2 cups Gold Medal UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1 1/2 cups granulated sugar
  • 2 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1 stick unsalted butter melted
  • 1 large egg
  • 1/4 cup milk
  • 8 oz. pkg. cream cheese softened
  • 1/4 cup unsalted butter melted (1/2 stick)
  • 2 large eggs
  • 1 tbsp. vanilla extract
  • 2 tbsp. lemon juice
  • 3 cups powdered sugar
  • 1 1/2 cups fresh blueberries
  • powdered sugar for garnish


Preheat oven to 350°.
Make the crust by combining flour, sugar, baking powder and salt in a large bowl.
Add 1 stick melted butter and stir to combine.
Add the egg and milk and stir to fully incorporate.
The mixture should be crumbly and evenly moistened.
Evenly press the crust mixture into a greased or sprayed13 x 9 inch glass baking dish.
Press down well so the ingredients adhere together well.
Set aside while the topping is prepared.
To prepare the topping, combine softened cream cheese, ¼ cup melted butter, eggs, vanilla, lemon juice and powdered sugar and mix with electric mixer until smooth.
Pour topping over the prepared crust and spread to completely cover the crust.
Wash and pat dry the blueberries.
Remove any stems not removed during packaging.
Sprinkle the blueberries over the top of the filling.
Bake at 350° for 45-50 minutes.
The cake is done when the topping develops a light brown color.
The topping should not be completely set in the middle as it will firm up as the cake cools.
Remove the cake from the oven and cool at least 30 minutes.
Sprinkle heavily with powdered sugar.
Cut into bars.

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