Blueberry Gooey Butter Cake Recipes

BLUEBERRY GOOEY BUTTER CAKE

Steps:

• Preheat your oven to 350º.
• Combine the melted butter, 1 egg, and cake mix by mixing it in a bowl.
• Press the bottom layer into a greased and floured 9×13 cake pan.
• To make the cream cheese topping, whip together the cream cheese, 2 eggs, and 2 3/4 cups powdered sugar.
• Once the topping is smooth, pour it on top of the bottom.
• Sprinkle the blueberries onto the topping.
• Bake for 35-40 minutes until the top is golden brown.
• Remove from the and place it on a cooling rack. Dust with powdered sugar while still hot.
• Allow to cool before serving.

BLUEBERRY GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350°.
• Make the crust by combining flour, sugar, baking powder and salt in a large bowl.
• Add 1 stick melted butter and stir to combine.
• Add the egg and milk and stir to fully incorporate.
• The mixture should be crumbly and evenly moistened.
• Evenly press the crust mixture into a greased or sprayed13 x 9 inch glass baking dish.
• Press down well so the ingredients adhere together well.
• Set aside while the topping is prepared.
• To prepare the topping, combine softened cream cheese, ¼ cup melted butter, eggs, vanilla, lemon juice and powdered sugar and mix with electric mixer until smooth.
• Pour topping over the prepared crust and spread to completely cover the crust.
• Wash and pat dry the blueberries.
• Remove any stems not removed during packaging.
• Sprinkle the blueberries over the top of the filling.
• Bake at 350° for 45-50 minutes.
• The cake is done when the topping develops a light brown color.
• The topping should not be completely set in the middle as it will firm up as the cake cools.
• Remove the cake from the oven and cool at least 30 minutes.
• Sprinkle heavily with powdered sugar.
• Cut into bars.

BLUEBERRY GOOEY BUTTER CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees and lightly spray a 9 by 13 inch baking pan with cooking spray. Set this pan aside while you prepare the rest of the recipe.
• First, you will make the crust. In a medium-sized bowl, stir together the flour, sugar, baking powder and salt. In a small microwave safe bowl, microwave the butter until it is melted.
• Drizzle the butter into the dry ingredients, stirring the whole time. Add the egg and the milk and stir well. The mixture should be a little crumbly.
• Press the crust mixture into the bottom of the prepared pan into an even layer. Press the crust firmly into place so that it sticks together in a layer.
• Set this aside while you create the topping mixture. Use a paper towel to wipe out the bowl in which you created the crust.
• Using an electric mixer, beat the cream cheese until it is smooth. Add the ¼ cup of melted butter, the eggs, the vanilla and the lemon juice. Beat this until smooth and all the ingredients are thoroughly combined. Add the powdered sugar, one cup at a time, beating after each addition.
• Pour the cream cheese mixture over the top of the prepared crust, spreading it smooth with a spatula to fully cover the bottom layer of the cake.
• Wash the blueberries well and pat them dry, checking them for any stems, twigs or leaves that may have been missed in packaging. You can do this by pouring them into a clean dish towel and gathering the corners of the towel up to make a little bundle. Gently pour the berries into a clean bowl.
• Scatter the cleaned berries over the top of the cream cheese topping, evenly distributing them in a layer over the top of the cake.
• Bake the cake for 45 to 50 minutes or until it is lightly browned around the edges. The center of the cake will still be a little jiggly, but that's okay. It will firm up as it cools.
• Remove the cake from the oven and let it cool for about an hour. At this point you can slice it into squares and serve it, but really, this cake is much better when chilled. You probably want to chill it for at least 2 hours.
• If you like, you can sprinkle the squares with confectioners sugar before serving.
• Keep leftovers in the refrigerator in a tightly covered container for up to a week. This recipe freezes well. To freeze, wrap the squares in aluminum foil and place in a zip top freezer bag. Store in the fridge for up to three months. To thaw, remove the squares from the wrappings and allow them to thaw overnight in a lidded container in a single layer.

S'MORES GOOEY BUTTER CAKE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray a 13-by-9-inch glass baking dish with cooking spray.
• Combine the cake mix, vanilla and eggs in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
• For the filling: Beat the cream cheese in a clean mixer bowl with the paddle on medium speed until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the vanilla and eggs and beat until smooth. Add the butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute.
• Arrange the marshmallows in rows in the chocolate batter, flat-ends up. Pour the cream cheese mixture over the marshmallows, using an offset spatula to evenly distribute. Coarsely crumble the graham crackers over the top.
• Bake until the edges are puffed and golden brown and the center is just set, 35 to 40 minutes. Let cool before cutting into squares.

OOEY GOOEY BUTTERCAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray.
• Combine the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until blended. Add the eggs, vanilla and buttermilk and beat to combine. Whisk together the flour, baking powder and salt in a separate bowl. With the mixer on low, add the flour mixture to the wet mixture in three parts, mixing well between each addition and scraping down the bowl to fully combine. Put the dough in the prepared baking pan and press into an even layer across the bottom.
• For the gooey: Beat together the cream cheese and butter in the cleaned mixer bowl until combined. Using the low stir setting, add the confectioners' sugar and eggs in three parts, alternating between the two and scraping down the sides of the bowl as needed, until combined. Mix in the vanilla and buttermilk. Pour the mixture over the dough in the pan and use a spatula to smooth over the top.
• Bake until the cake has set and the edges are golden brown, 50 to 55 minutes. Cool for 15 minutes, then dust with more confectioners' sugar before serving.

GOOEY BUTTER CAKE

Steps:

• Preheat oven to 325°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk together melted butter, egg and vanilla; add to flour mixture and stir to combine. Press onto bottom of a greased 13x9-in. baking dish., For topping, in a large bowl, beat cream cheese and eggs until smooth. Add confectioners' sugar and stir to combine. Pour over crust. Bake until center is almost set and edges start to brown, 40-45 minutes. Cool 1 hour on a wire rack. Sprinkle with additional confectioners' sugar if desired.

GOOEY BLUEBERRY CAKE

Steps:

• Preheat the oven to 350°F Grease an 8x8 inch pan.
• In a small bowl mix the two flours, baking powder and baking soda.
• In a large bowl cream the butter (or margarine) with the two sugars.
• Add eggs one at a time, mixing well each time until the wet batter is almost doubled.
• Add the milk and maple syrup and mix well.
• Add the flour mixture to the wet batter and mix well until there is no more flour. Fold in the blueberries.
• Pour the mixture into the greased pan and add the marshmallows, pushing the marshmallows a little bit in there, but not to much, as you still want them on top.
• Bake for 45 to 55 minutes, or until a toothpick comes out clean.

OOEY GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix cake mix and 2 eggs together in a bowl. Add butter and vanilla extract; mix until batter is smooth and thick. Spread batter into the prepared baking dish.
• Beat confectioners' sugar, cream cheese, and 2 eggs together in a bowl until smooth; spread over batter.
• Bake in the preheated oven until sides of cake are pulled away from dish and browned, 25 to 35 minutes. Cool cake completely. Sprinkle more confectioners' sugar over cooled cake.

GOOEY BUTTER CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cake mix, melted butter, 1 teaspoon vanilla, and 2 eggs with a spoon. Pat into a 9x13-inch pan.
• Mix cream cheese, remaining 2 eggs, and remaining 1 teaspoon vanilla with an electric mixer. Slowly beat in confectioner's sugar. Pour over cake layer.
• Bake for 40 to 45 minutes. Cool.