Blueberry Gooey Butter Cake

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

Blueberry Gooey Butter Cake Recipe - from RecipeGirl.com

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 RecipeGirl.com

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 RecipeGirl.com

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.

Blueberry Gooey Butter Cake

Yield: 6 to 8 servings

Prep Time:15 minutes

Cook Time:45 minutes

Ingredients:
  • 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
Directions:
  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:  RecipeGirl.com (adapted from Paula Deen's original recipe)

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

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Comments

  • Mike Andrews wrote:

    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.

  • carol hawley wrote:

    How many cups is 16 oz

    • Lori Lange wrote:

      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.

  • Sandi wrote:

    Can frozen blueberries be used?

    • Lori Lange wrote:

      Probably!

  • Kim wrote:

    Should this yummy and beautiful dessert be refrigerated?

    • Lori Lange wrote:

      It doesn’t need to be refrigerated, but you can certainly do so if you prefer.

  • nancy wrote:

    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!

  • Jackie wrote:

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

    • Lori Lange wrote:

      Maybe!

  • Rebecca wrote:

    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

    • Lori Lange wrote:

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

    • Lori Lange wrote:

      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.