posted in Cake and Cupcakes

Blueberry Gooey Butter Cake

Here’s a delicious and easy summery dessert:  Blueberry Gooey Butter Cake

Blueberry Gooey Butter Cake Recipe - from

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!

Blueberry Gooey Butter Cake Recipe - from

I used Paula Deen’s 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.

Blueberry Gooey Butter Cake Recipe - from

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’s a short video showing you how to make this Blueberry Gooey Butter Cake.  Print the recipe down below.

Yield: 6 to 8 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Blueberry Gooey Butter Cake


  • 1 (18 1/4 ounce) package yellow cake mix
  • 1 large egg
  • 16 tablespoons butter (2 sticks), melted, divided
  • 1 (8 ounce) package cream cheese, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 (16 ounce) box powdered sugar
  • 1 1/2 to 2 cups fresh blueberries


  1. Preheat the oven to 350 degrees F.  Spray a 13x9-inch pan with nonstick spray.
  2. In a large bowl, use an electric mixer to combine the cake mix, 1 egg and 8 tablespoons melted butter until well combined.  Pat the mixture into the bottom of the prepared pan.
  3. In a separate large bowl, use an electric mixer to beat the cream cheese until smooth. Add the eggs, vanilla and remaining 8 tablespoons melted butter 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.
SOURCE: (adapted from Paula Deen's original recipe)

Here are a few more gooey butter cake recipes you might enjoy:


  1. postedJul 30, 2015 4:50 AM

    Plain, simple blueberry perfection – LOVE.  And sounds like you had the perfect vacation too!  🙂

  2. postedJul 30, 2015 5:19 AM

    Sounds like the perfect use for fresh blueberries! Sometimes simple cakes like this are the best 🙂

  3. postedJul 30, 2015 6:19 AM

    This is such a fun and simple addition to the gooey butter cake! How’d I never think of that?

  4. postedJul 30, 2015 6:37 AM

    I loooooove a good gooey butter cake! Your recipe is fabulous!

  5. postedJul 30, 2015 6:41 AM

    oh I love the idea of adding blueberries!!  We’ll have to try this next time!

  6. postedJul 30, 2015 7:12 AM

    Looks easy to do even for me.  I just need some more blueberries.  Pinned to save and share.

  7. postedJul 30, 2015 7:54 AM

    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. 

  8. postedJul 30, 2015 10:44 AM

    I can’t get enough o blueberries and love that you added them to this gooey butter cake. It looks incredible, Lori!

  9. postedJul 30, 2015 12:40 PM

    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.

    • postedJul 31, 2015 6:58 AM

      It’s best served same day (no need to serve warm), but we ate leftovers the next day and those were awesome too 🙂

  10. postedJul 31, 2015 11:52 AM

    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!!

  11. postedAug 3, 2015 9:06 AM

    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. 🙂

  12. postedAug 10, 2015 8:20 AM

    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. 🙂 

  13. postedAug 10, 2015 6:32 PM

    Oh my, the addition of berries to a gooey butter cake is just delightful! I love fruited desserts!

  14. postedAug 10, 2015 8:01 PM

    Yum! Do you use the basic yellow cake mix, or the “butter” cake version that calls for actually using butter?

    • postedAug 11, 2015 7:49 PM

      basic yellow!

  15. postedJul 16, 2016 4:53 PM

    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!

    • postedJul 21, 2016 6:35 AM

      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.

  16. postedMay 2, 2017 10:56 AM
    Dorita Keller

    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

  17. postedJun 3, 2017 10:41 AM

    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! 🙂 

    • postedJun 8, 2017 10:21 PM

      Hmmm, I’m not sure this is a good one to make ahead! The blueberries might get kind of icky…

  18. postedJun 9, 2017 10:02 AM
    Sarah Erickson

    Could i substitute strawberries instead of blueberries?

    • postedJun 30, 2017 7:48 PM

      I haven’t tried strawberries. Strawberries tend to lose a lot of their flavor when baked.

  19. postedJun 11, 2017 3:39 PM

    Do you use salted or unsalted butter?

    • postedJun 30, 2017 7:48 PM

      It doesn’t matter much.

  20. postedAug 4, 2017 5:06 AM

    Can you use frozen blueberries?

    • postedAug 18, 2017 1:34 PM

      I fear that frozen blueberries would make it all a little too goopy.

  21. postedAug 8, 2017 8:40 AM

    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

    • postedAug 10, 2017 2:04 PM

      Go ahead and use the smaller size. The manufacturers have messed with the cake mix sizes, but the smaller size still works!

    • postedAug 18, 2017 1:33 PM

      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.

  22. postedAug 13, 2017 9:21 AM

    I was wondering if a little lemon juice would be good with the blueberries?

  23. postedFeb 8, 2018 2:25 PM

    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!

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