“I’ve made this three times already since finding the recipe. SO good!”
Take a trip to dessert heaven with this delicious twist on a St. Louis classic: Blueberry Gooey Butter Cake. This recipe pairs a dense, cake-like bottom crust with a rich, velvety, cream cheese top layer that bakes up delightfully gooey. The addition of fresh, juicy blueberries cuts through the sweetness beautifully, adding a burst of bright, tart flavor to every single bite. It is the ultimate crowd-pleasing dessert for potlucks, brunches, or weekend baking sessions!
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Blueberry Gooey Butter Cake
Ingredients:
| Ingredient | Quantity |
| Yellow cake mix | 1 (15.25 oz) package |
| Large eggs (divided) | 3 |
| Unsalted butter (melted, divided) | 1 cup (2 sticks) |
| Cream cheese (room temperature) | 1 (8 oz) package |
| Vanilla extract | 1 1/2 teaspoons |
| Powdered sugar | 1 (16 oz) package |
| Fresh blueberries | 2 cups |
Step-By-Step Directions:
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Prep the Oven and Pan: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or non-stick baking spray.
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Make the Crust: In a large bowl, beat together 8 tablespoons (1 stick) of the melted butter and 1 egg. Gradually add the yellow cake mix, beating until the mixture is fully incorporated and forms a soft dough.
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Press the Crust: Transfer the cake mix mixture into your greased baking dish. Use your hands or a spatula to press and pat it into an even, flat layer across the bottom of the dish. Set aside.
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Prepare the Creamy Filling: In a separate large bowl (or stand mixer), beat the softened cream cheese until it is smooth and fluffy. Add the remaining 2 eggs and beat until they are fully incorporated.
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Finish the Filling: Mix the remaining 1/2 cup (1 stick) of melted butter and the vanilla extract into the cream cheese mixture. Working in batches, slowly beat in the powdered sugar, mixing continuously until the topping is completely smooth.
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Layer and Add Berries: Spoon the cream cheese mixture over the cake crust layer and gently spread it into a smooth, even layer. Scatter the fresh blueberries evenly over the top, pressing them very lightly into the cream cheese mixture.
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Bake and Cool: Bake for 40/50 minutes, or until the edges are golden and the center is just set but still slightly jiggly. Remove the cake from the oven and let it cool completely before slicing so the gooey layer can set up perfectly.
