Blueberry Gooey Butter Cake is a delicious and easy summery dessert.
We stayed in a lovely beach house on the Massachusetts coast a couple of weeks ago. It’s a place we go every summer, and we enjoy it so much. It’s something we look forward to all year long. Everyone should have something like that!
I’m always amazed by the blueberries that I am able to find in Massachusetts. They’re infinitely more perfect and plump than anything I can ever find on the West coast. So I pretty much go blueberry-crazy whenever I’m in Massachusetts in the summer. I added some of those delightful blueberries to the infamous gooey butter cake to create a Blueberry Gooey Butter Cake. It was a very good idea, I must say!
I used a base recipe for Gooey Butter Cake (good all on its own). And I simply added a boatload of fresh blueberries on top. Yes, this recipe begins with a yellow cake mix from a box. Do I care? No, because sometimes I use the boxed mixes anyways. It’s a super good cake. And it’s a totally easy and impressive recipe to serve to guests. I did just that.
I served it to beach house neighbor guests who we hosted for dinner. They ate every last bite of this dessert, and I heard lots of Mmmm’s and Ahhh’s. I’d say it was a hit. And no one suspected it began with a boxed cake mix!
So be inspired to try out this dessert sometime this summer, especially if you can find a couple of handfuls of wonderful, fresh, plump blueberries!
Here are a few more fruit-themed cake recipes you might enjoy:
- Strawberry Layer Cake with Cheesecake Frosting
- Fresh Peach Cake
- Strawberry Cheesecake Cake
- Easy Blackberry Pound Cake
- Lemon and Blueberry Upside Down Cake
- Cherry Chocolate Chip Cake
- Raspberry Cheesecake Cake
Blueberry Gooey Butter Cake
- One 15.25-ounce box yellow cake mix
- 3 large eggs, divided
- 1 cup (2 sticks) butter (divided), melt each stick in a separate bowl
- One 8-ounce package cream cheese, at room temperature
- 1 teaspoon vanilla extract
- 16 ounces powdered sugar
- 1½ to 2 cups fresh blueberries
- Preheat the oven to 350 degrees F. Spray a 13x9-inch pan with nonstick spray.
- In a large bowl, use an electric mixer to combine the cake mix, 1 egg and 1 stick of melted butter until well combined. Pat the mixture into the bottom of the prepared pan.
- In a separate large bowl, use an electric mixer to beat the cream cheese until smooth. Add 2 eggs, vanilla and remaining 1 stick of butter (melted) and beat to combine. Next, add the powdered sugar and mix well. Spoon this mixture over the cake batter and use the spoon to spread to create an even layer. Sprinkle the fresh blueberries on top. Bake for 40 to 50 minutes- just until the cake seems set but is a little gooey in the center.
I wonder if I can sub peaches for the blueberries
Can I use low-fat cream cheese for this recipe?
That should be fine 🙂
Y’all just need to make this. Just do it. Seriously, stop reading this review, and go make this. Made exactly as written (I hate reviews that change EVERY damn thing about a recipe, and then mark it down), but when I make it again, which will be soonest, I’m thinking of adding a dash of lemon juice/zest to the cream cheese layer.
Excellent breakfast cake
However way too much sugar
I halved it and could probably have done less but Loved it!!
Please. Too much sugar? This isn’t a diabetic recipe site.
I love this recipe! The cake turned out deliciously!!! I didn’t have quite enough cream cheese so I used ricotta to make up the difference. It worked!! I also used fresh frozen blueberries which also worked without adding excess moisture.
Can I use blueberry pie filling?
Might be a bit too sweet since the filling has sugar in it?
Could I use a white cake mix? I’ve made it with yellow but white is all I have now. This was the best recipe ever!
Haven’t tried it with white, but it will probably be good!
We love blueberries and lemon together so I added lemon zest to the cream cheese mix and it turned out amazing!! Such a great recipe! I’ve been saving it for a long tome and just made it today.
Can you reduce the amount of powdered sugar without ruining the consistency of the cake
That’s difficult to predict since I’ve only made it with the full amount!
Have a question. Does cake have to be refrigerated?
It does not.
Can I use frozen blueberries
Can I freeze this?
I have not tried freezing this cake.
What a great addition to gooey butter cake! So yummy!
This was so good! A great way to enjoy blueberries!
Loved how easy this was to make! It was a hit in our house too.
Love the addition of blueberries to this cake. Will be making it soon 🙂
So delicious and perfect for berry season!! Love how creamy it is
Hi there I am making this dessert for the 1st time. When you say Powdered Sugar, do you mean Icing Sugar? This looks like a delicious cake. I’m excited to prepare it.
Yes, powdered sugar is also known as confectioner’s sugar.
Should I put sugar on the blueberries before placing the, on top of the mixture?
No need to sugar the blueberries!
I can’t have cream cheese, what can I use to substitute.
I haven’t tried any substitutes in this recipe, but here are some substitution suggestions for cream cheese in baking (from Google): 8 oz lower fat cottage cheese plus 1/4 cup butter OR Equal amounts of lower fat (Neufchatel) cream cheese OR Equal parts of ricotta cheese plus plain yogurt. Good luck!
Great recipe. At Christmas, I used a Lemon cake mix and it’s awesome!!! I used frozen blueberries and they worked fine; no goopy issues. Made it with the Lemon cake mix.for my family reunion tomorrow. I think it will go over pretty well.
How many cups is 16 oz
Powdered sugar is usually sold in 16-ounce (1 pound) bags or boxes. In general: 1 pound = 3 1/2 to 4 cups unsifted powdered sugar.
Can frozen blueberries be used?
Should this yummy and beautiful dessert be refrigerated?
It doesn’t need to be refrigerated, but you can certainly do so if you prefer.
Wish there was a made-from-scratch recipe for this – or I’ll just have to find a yellow cake mix that is Non-GMO with organic wheat. I won’t touch flour made from conventional wheat!
I was wondering if a little lemon juice would be good with the blueberries?
Hi, I have a question, it says to use 18 and 1/4 oz box of yellow cake mix but I can’t find that in the store the highest I can find is 16.5 Oz how did you measure 18 1/4 ounce box? Thanks, Rebecca
Go ahead and use the smaller size. The manufacturers have messed with the cake mix sizes, but the smaller size still works!
You can use the size that you found. The companies have changed the sizes slightly over the years, but the slightly smaller size works just fine.
Can you use frozen blueberries?
I fear that frozen blueberries would make it all a little too goopy.
Do you use salted or unsalted butter?
It doesn’t matter much.
Could i substitute strawberries instead of blueberries?
I haven’t tried strawberries. Strawberries tend to lose a lot of their flavor when baked.
This looks INCREDIBLE! I also need to make this ahead for a vacation. Would you recommend making ahead and freezing/putting in the fridge? How long would it last for? Should it be heated up afterwards! I wish I could make same day, but it’ll probably be eaten 2-4 days after I make it. Any help would be greatly appreciate! 🙂
Hmmm, I’m not sure this is a good one to make ahead! The blueberries might get kind of icky…
My granddaughter is graduating in May. I ask her what she wanted for graduation. She said a Cherry gooey butter cake. And she will have a big one
I look forward to making this as it looks delicious. My question is how do you account for the smaller size cake mix boxes that are now sold? I don’t know why they make the boxes smaller, they should have just increased the price instead. Lots of good recipes start with a cake mix. Thank you!
I think you should just make the recipe as written with the smaller sized mix. It’s such a bummer that they messed things up with changing the size, but I’m pretty confident it will turn out the same.
Yum! Do you use the basic yellow cake mix, or the “butter” cake version that calls for actually using butter?
Oh my, the addition of berries to a gooey butter cake is just delightful! I love fruited desserts!
This was so easy to make and it was such a hit at my niece’s graduation party. I only used half the box of powdered sugar but that was sweet enough. Thank you. 🙂
Glad you had a good time at the beach, it sounds lovely! I’m seriously dying to make this cake, it looks incredible! I love that it’s got cream cheese in it – just heavenly. 🙂
I guess I could use homemade cake and adjust the recipe to use the amount of butter you noted in the recipe. . Sounds divine and
I’m from the coast of Massachusetts.. I agree with your comments and love of our blueberries!!
is this good served room temp or cold the next day or is it best served warm and fresh? We’re heading to a friend’s cabin and I need to bring a dessert.
It’s best served same day (no need to serve warm), but we ate leftovers the next day and those were awesome too 🙂
I can’t get enough o blueberries and love that you added them to this gooey butter cake. It looks incredible, Lori!
Could this be made in a Bundt pan?
I have not tried that.
Oh my goodness – this is perfect for all the blueberry lovers in this house. Thanks Lori!! It was great to follow your journey on IG.
Looks easy to do even for me. I just need some more blueberries. Pinned to save and share.
oh I love the idea of adding blueberries!! We’ll have to try this next time!
I loooooove a good gooey butter cake! Your recipe is fabulous!
This is such a fun and simple addition to the gooey butter cake! How’d I never think of that?
Sounds like the perfect use for fresh blueberries! Sometimes simple cakes like this are the best 🙂
Plain, simple blueberry perfection – LOVE. And sounds like you had the perfect vacation too! 🙂