March 05, 2010

Lemon Blueberry Gooey Butter Cake

This is based on a recipe called Gooey Butter Cake that I got from  It lends itself beautifully to many variations based on the flavor cake mix that you use and what you put in the filling.  I have used chocolate/mint, chocolate/Baileys, vanilla/pumpkin, etc..  Today I am doing a lemon/blueberry variation.

1 package lemon cake mix
1 egg
8 tablespoons butter, melted

1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar
1 15 oz. can blueberries (NOT pie filling)


Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare filling.

In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, butter and beat together. Next, add the powdered sugar and mix well. Spread over cake batter. 

Drain blueberries and pat dry.  Get the berries as dry as possible.  Sprinkle the berries over the cream cheese mixture and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

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