Lemon Blueberry Gooey Butter Cake: Easy, Irresistible Dessert!
There’s something magical about the combination of tangy lemon and sweet, juicy blueberries—especially when they come together in a rich, gooey dessert. This Lemon Blueberry Gooey Butter Cake has been a family favorite ever since I first baked it for a summer picnic. The moment I pulled it out of the oven, the golden edges and gooey center had everyone reaching for a slice. Perfect for holidays, potlucks, or just a cozy night in, this cake is as easy to make as it is irresistible. One bite, and you’ll understand why it’s a crowd-pleaser every single time!
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This cake is not only delicious but also a fantastic way to celebrate your child’s favorite characters. Whether you’re a seasoned baker or a beginner, this Lemon Blueberry Gooey Butter Cake is designed to be easy and stress-free. Plus, it’s customizable, so you can let your creativity shine!
Ingredients
For the Cake Base:
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup (113g) unsalted butter, room temperature
- 1 large egg, room temperature
- 1 tsp vanilla extract
- Zest of 1 lemon
For the Gooey Topping:
- 8 oz (226g) cream cheese, softened
- 2 large eggs, room temperature
- 2 cups (250g) powdered sugar
- 1 tsp vanilla extract
- Juice of 1 lemon
- 1 cup (150g) fresh blueberries
Step-by-Step Instructions
Step 1: Prepare the Cake Base
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar on medium-high speed until light and fluffy (about 3-4 minutes).
- Add the egg, vanilla extract, and lemon zest. Mix until well combined.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
- Press the dough evenly into the bottom of the prepared pan. Set aside.
Step 2: Make the Gooey Topping
- In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy (about 2 minutes).
- Add the eggs, one at a time, mixing well after each addition.
- Gradually add the powdered sugar, mixing on low speed to avoid a sugar cloud.
- Stir in the vanilla extract, lemon juice, and fresh blueberries. Mix until just combined.
Step 3: Assemble and Bake
- Pour the gooey topping over the cake base, spreading it evenly with a spatula.
- Bake for 40-45 minutes, or until the edges are golden and the center is slightly jiggly.
- Remove from the oven and let the cake cool in the pan for at least 30 minutes before slicing.
Step 4: Serve and Enjoy!
- Use the parchment paper overhang to lift the cake out of the pan.
- Slice into squares and serve warm or at room temperature. Dust with powdered sugar or top with whipped cream for an extra treat!
Ingredient Insights
1. All-Purpose Flour
Use a kitchen scale to measure flour for accuracy. If measuring by volume, fluff the flour with a spoon, then spoon it into the measuring cup and level it off. For a gluten-free option, use a 1:1 gluten-free flour blend.
2. Unsalted Butter (Room Temperature)
Room temperature butter should be soft to the touch but not melted. This ensures it creams well with sugar for a light, fluffy texture. For a dairy-free version, use plant-based butter sticks (e.g., Earth Balance).
3. Granulated Sugar
Use fine granulated sugar for even mixing. Avoid coarse sugar, which may not dissolve completely. For a slightly healthier option, use coconut sugar, but note it will darken the cake’s color.
4. Eggs (Room Temperature)
Room temperature eggs blend more easily into the batter, creating a smoother texture. To quickly bring eggs to room temperature, place them in a bowl of warm water for 5-10 minutes. For an egg-free version, use ¼ cup unsweetened applesauce or 1 tbsp ground flaxseed mixed with 3 tbsp water per egg.
5. Cream Cheese (Softened)
Softened cream cheese blends more smoothly into the topping. Leave it at room temperature for 30 minutes before using. Use a dairy-free cream cheese alternative for a lactose-free option.
6. Powdered Sugar (for Topping)
Sift powdered sugar before using to avoid lumps in your topping. For a less sweet option, reduce the powdered sugar by ½ cup and add 1-2 tbsp cornstarch to maintain the topping’s consistency.
7. Fresh Blueberries
Choose plump, firm blueberries with a deep blue color. Avoid berries that are soft or have a dull appearance. Frozen blueberries can be used in a pinch. Toss them in 1 tbsp of flour before adding to prevent sinking.
8. Lemon Zest and Juice
Use fresh lemons for the best flavor. Zest the lemons before juicing them to maximize yield. Bottled lemon juice can be used, but fresh is preferred for a brighter flavor.
The Magic of Fresh Ingredients
There’s something truly special about baking with fresh, high-quality ingredients. This Lemon Blueberry Gooey Butter Cake shines because of its simple yet vibrant components—ripe blueberries, zesty lemons, and creamy butter. Each bite feels like a celebration of nature’s finest flavors.
Why This Cake is Perfect for Summer
Summer is the season of bright, fresh flavors, and this Lemon Blueberry Gooey Butter Cake captures that perfectly. The tangy lemon and sweet blueberries are a match made in heaven, creating a dessert that’s refreshing and indulgent at the same time. It’s the kind of treat that feels just right for picnics, barbecues, or lazy afternoons.
A Dessert That Brings People Together
Few things bring people together like a homemade dessert. This Lemon Blueberry Gooey Butter Cake, with its gooey center and vibrant flavors, is guaranteed to be the star of any gathering. Whether it’s a family dinner or a potluck with friends, it’s a dessert that sparks conversation and creates lasting memories.
The Joy of a Gooey Center
What makes this cake truly unforgettable is its gooey, luscious center. It’s the kind of texture that makes you close your eyes and savor every bite. The combination of cream cheese, powdered sugar, and fresh lemon juice creates a topping that’s both rich and refreshing.
Choosing the Best Blueberries
When making this Lemon Blueberry Gooey Butter Cake , the quality of your blueberries matters. Look for plump, firm berries with a deep blue color and a slight silvery bloom. These are the freshest and will give your cake the best flavor and texture. If fresh blueberries aren’t available, frozen ones work just as well—just toss them in a bit of flour before adding them to the batter.
The Role of Lemon in Baking
Lemon is a baker’s best friend. Its bright, tangy flavor cuts through the sweetness of desserts, balancing them perfectly. In this cake, the lemon zest and juice add a refreshing zing that makes every bite feel light and indulgent at the same time.
A Cake That’s Easier Than It Looks
Don’t let the fancy name fool you—this Lemon Blueberry Gooey Butter Cake is surprisingly easy to make. With just a few simple steps and common ingredients, you can create a dessert that looks and tastes like it came from a professional bakery.
The Importance of Room Temperature Ingredients
One of the secrets to baking success is using room temperature ingredients. When your butter, eggs, and cream cheese are at the right temperature, they blend together more smoothly, creating a batter and topping that are perfectly textured.
How to Prevent Sinking Blueberries
If you’ve ever baked with blueberries, you know they can sometimes sink to the bottom of the cake. To prevent this, toss your blueberries in a little flour before folding them into the topping. This trick helps them stay suspended, ensuring every bite is bursting with berry goodness.
A Dessert That’s Perfect for Any Occasion
This Lemon Blueberry Gooey Butter Cake is incredibly versatile. It’s elegant enough for a dinner party, casual enough for a family dessert, and festive enough for holidays. No matter the occasion, it’s sure to impress.
The Comfort of Homemade Desserts
There’s something deeply comforting about homemade desserts. They remind us of childhood, family traditions, and the simple joy of sharing something made with love. This cake, with its gooey texture and vibrant flavors, is the epitome of comfort food.
A Cake That Gets Better with Time
While this cake is delicious fresh out of the oven, it’s equally amazing the next day. The flavors have time to meld, and the texture becomes even more decadent. Just be sure to store it properly to keep it fresh and gooey.
The Beauty of Simple Decorations
You don’t need fancy decorations to make this cake look stunning. A light dusting of powdered sugar, a few fresh blueberries, and a sprig of mint are all it takes to create a dessert that’s as beautiful as it is delicious.
A Recipe That Encourages Creativity
This Lemon Blueberry Gooey Butter Cake is a great canvas for creativity. Swap the blueberries for raspberries or blackberries, add a drizzle of lemon glaze, or top it with a dollop of whipped cream. The possibilities are endless, so don’t be afraid to make it your own.
Tips and FAQs for Lemon Blueberry Gooey Butter Cake
Tips for Success
- Use room temperature ingredients for a smooth batter and topping.
- Don’t overbake—the cake should be slightly jiggly in the center when you take it out of the oven.
- Toss blueberries in flour before adding to the topping to prevent sinking.
- Line the pan with parchment paper for easy removal and clean slices.
- Serve warm or at room temperature for maximum gooeyness.
FAQs
Q: Can I make this Lemon Blueberry Gooey Butter Cake ahead of time?
A: Yes! Bake the cake up to 1 day in advance. Store it covered at room temperature or in the refrigerator. Reheat gently before serving for that gooey texture.
Q: How do I store Lemon Blueberry Gooey Butter Cake?
A: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Let it come to room temperature or warm it slightly before serving.
Q: Can I freeze this Lemon Blueberry Gooey Butter Cake ?
A: Absolutely! Wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.
Q: Can I use frozen blueberries instead of fresh?
A: Yes, but toss them in 1 tbsp of flour before adding to the topping to prevent them from sinking and releasing too much moisture.
Q: My cake turned out too dense. What went wrong?
A: Overmixing the batter or using cold ingredients can lead to a dense texture. Ensure all ingredients are at room temperature and mix just until combined.
Q: Can I make this cake gluten-free or vegan?
A: Yes! Use a 1:1 gluten-free flour blend for a gluten-free version. For a vegan cake, substitute plant-based butter, dairy-free cream cheese, and flax eggs or applesauce.
Q: Why is my topping not gooey?
A: Overbaking can cause the topping to set too much. Bake until the edges are golden and the center is slightly jiggly—it will firm up as it cools.
Q: Can I use bottled lemon juice instead of fresh?
A: Fresh lemon juice is preferred for the best flavor, but bottled lemon juice can be used in a pinch.
There you have it—a tangy, sweet, and irresistibly gooey Lemon Blueberry Gooey Butter Cake that’s sure to become a favorite in your dessert repertoire! Whether you’re baking it for a special occasion or just because, this Blueberry Gooey Butter Cake is guaranteed to bring smiles to the table. We’d love to hear how your creation turned out! Leave a comment below to share your experience, rate the recipe, or ask any questions. Don’t forget to snap a photo of your masterpiece and tag us on social media using #LemonBlueberryGooeyButterCake. Happy baking, and enjoy every gooey, lemony bite!
You can also try our :
Lemon Dump Cake Mix Recipe
Mounds Bar Cake Recipe
Seasonal Suggestion
This Lemon Blueberry Gooey Butter Cake is perfect for summer gatherings, but it’s also a hit during holiday celebrations like Easter or Mother’s Day. Add seasonal decorations like pastel-colored sprinkles or fresh berries to make it festive!
Lemon Blueberry Gooey Butter Cake: Easy, Irresistible Dessert!
Ingredients
For the Cake:
- 1 1/2 cups 190g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup 113g unsalted butter, softened
- 1 cup 200g granulated sugar
- 2 large eggs
- 1/2 cup 120ml buttermilk
- Zest of 1 lemon
- 1/4 cup 60ml fresh lemon juice
- 1 tsp vanilla extract
- 1 cup 150g fresh or frozen blueberries
For the Gooey Lemon Glaze:
- 1 cup 120g powdered sugar
- 2-3 tbsp fresh lemon juice
- 1 tsp lemon zest optional
Instructions
Preheat and Prepare:
- Preheat the oven to 350°F (175°C). Grease an 8-inch square or round baking pan and line it with parchment paper.
Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the buttermilk, lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the blueberries.
Bake the Cake:
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
Make the Gooey Lemon Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice if needed to reach your desired consistency.
- Stir in the lemon zest if using.
Glaze and Serve:
- Drizzle the glaze over the cooled cake.
- Slice and serve!
