- Blueberry Gooey Butter Cake

$- Yellow cake mix - Unsalted butter - Eggs - Cream cheese - Powdered sugar - Vanilla extract - Fresh or frozen blueberries - Salt You can swap the yellow cake mix with any gluten-free cake mix. This keeps the cake tasty for those with gluten issues. If you want a twist, try using raspberries or strawberries instead of blueberries. For a vegan version, use flax eggs and a plant-based cream cheese. These changes keep the cake fun and accessible for everyone. Using fresh blueberries gives the best flavor. Fresh berries burst with juice and add a nice texture. Frozen blueberries can work, too. Just be sure to thaw and drain them first. The cream cheese also matters. High-quality cream cheese makes the cake rich and creamy. Lastly, choose real vanilla extract over imitation. The taste difference is huge and makes your cake shine. - Preheat your oven to 350°F (175°C). This helps the cake bake evenly. - Grease a 9x13 inch baking pan with butter or cooking spray. This keeps the cake from sticking. - In a mixing bowl, combine 1 box of yellow cake mix, 1/2 cup melted butter, and 1 large egg. Stir until it looks smooth. - Press this mixture firmly into the bottom of the greased baking pan. Make sure it is even. - In another bowl, beat 8 oz of softened cream cheese until creamy. This makes it easy to mix. - Add in 2 large eggs, 4 cups of powdered sugar, 1 teaspoon of vanilla extract, and a pinch of salt. Mix until everything is well blended. - Gently fold in 2 cups of blueberries. Be careful not to break them. - Pour the cream cheese mixture over the crust in the pan. Spread it out evenly. - Place the pan in the oven and bake for 40-45 minutes. The edges should be golden brown, and the center should be set but still gooey. - Once baked, let the cake cool for at least 30 minutes before cutting. This helps it firm up a bit. Dust with powdered sugar if you like. For the full recipe, check out the details in the previous sections. To make your Blueberry Gooey Butter Cake perfectly gooey, bake it until the edges are golden. The center should still jiggle slightly. This way, you will get that delightful gooeyness. If the top cracks, don’t worry! That happens when the cake bakes too long. To prevent cracking, keep an eye on the cake. Remove it when it is just set. Serve your cake warm with a dollop of whipped cream or a scoop of ice cream. The cold cream or ice cream pairs so well with the warm gooey cake. You can also drizzle a rich fruit compote over the top. This adds a burst of flavor and color. Try a blueberry or raspberry compote for an extra fruity touch. For a lovely touch, dust your cake with powdered sugar before serving. This gives it a nice, sweet look. You can also add fresh blueberries on top. They make the cake look fresh and inviting. A sprinkle of mint leaves can add a pop of color too! Using these ideas, your cake will impress everyone. For more detailed instructions, check out the Full Recipe. {{image_2}} You can customize your Blueberry Gooey Butter Cake to match your taste. One fun option is lemon blueberry gooey cake. Just add some fresh lemon juice and zest to the cream cheese mix. This brightens the flavor and gives a refreshing twist. Another tasty variation is the chocolate chip blueberry version. Fold in chocolate chips along with the blueberries. The sweet chocolate pairs well with the tart blueberries. This makes a dessert that feels rich and indulgent. If you need gluten-free options, use a gluten-free cake mix instead of regular. This simple swap keeps the cake's texture while making it safe for those with gluten allergies. For low-sugar adaptations, you can use sugar substitutes. Try stevia or erythritol in place of powdered sugar. This change helps cut down on sugar but still offers sweetness. You can change the fruit based on the season. In summer, fresh peaches or strawberries work great. In fall, try using apples or pumpkin puree for a seasonal touch. For holidays, adapt the cake for festive occasions. Top it with cranberry sauce for Thanksgiving or add peppermint extract for Christmas. These ideas keep your cake exciting and fun throughout the year. For more details, check the Full Recipe. - Room temperature storage: You can keep this cake at room temperature for up to two days. Place it in a sealed container to keep it fresh. Avoid direct sunlight or heat sources. - Refrigeration guidelines: If you want to keep it longer, store it in the fridge for up to one week. Again, make sure it is in an airtight container to prevent it from drying out. - How to freeze properly: To freeze the cake, cut it into squares. Wrap each piece in plastic wrap, then place them in a freezer bag. This helps prevent freezer burn. - Thawing tips: When ready to enjoy, remove a piece and let it thaw in the fridge overnight. You can also thaw it at room temperature for a few hours, if you prefer. - Best consumed by date: For the best taste and texture, eat the cake within a week if stored in the fridge. If frozen, it can last for up to three months. - Signs of spoilage: Check for any off smells, mold, or unusual texture. If you notice any of these signs, it's best to throw it away. Enjoy your Blueberry Gooey Butter Cake while it’s at its best! Blueberry Gooey Butter Cake is a rich dessert. It has a soft, creamy filling and a buttery crust. The cake is sweet, tangy, and full of blueberries. This dish combines a cake base with a gooey cream cheese layer. It is both easy to make and delightful to eat. The texture is smooth yet slightly dense, making it a unique treat. Yes, you can use frozen blueberries! Just make sure to thaw them first. Drain any extra juice before adding them to your batter. This helps keep the texture right. Frozen blueberries work well, but fresh ones taste even better. You can try this cake with either option. To make Blueberry Gooey Butter Cake dairy-free, swap regular cream cheese for a dairy-free kind. You can find cream cheese made from almond or cashew. Use coconut oil instead of butter. For the eggs, try flaxseed meal or chia seeds as replacements. Mix one tablespoon of either with three tablespoons of water. Let it sit until it thickens. This way, you keep the cake tasty without dairy. Serve this cake with whipped cream or vanilla ice cream. A scoop of ice cream adds a nice touch. You can also drizzle some blueberry sauce on top. Fresh mint leaves can add color and flavor as well. Pairing with coffee or tea makes for a nice dessert experience. Yes, you can make Blueberry Gooey Butter Cake in advance. Bake it and let it cool completely. Then, store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. Wrap it tightly in plastic wrap and then in foil. When ready to eat, thaw it in the fridge overnight. Enjoy it fresh, just like you made it! In this blog post, I covered the key ingredients for Blueberry Gooey Butter Cake and their quality. I explained how to make the crust and cream cheese filling. You learned about useful baking tips and creative variations. High-quality ingredients make a big difference in taste and texture. By following the steps I provided, you can create a delicious dessert that everyone will love. Enjoy experimenting with flavors and serving ideas, making this dish your own!$

Indulge in a slice of heaven with this Blueberry Gooey Butter Cake! This delightful recipe features a buttery crust topped with a creamy blueberry filling that's irresistible. With simple ingredients like yellow cake mix, cream cheese, and fresh blueberries, you can whip this up in no time! Perfect for gatherings or a sweet treat at home, click to explore the full recipe and bring this delicious dessert to your table!

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Ingredients

1 box of yellow cake mix

1/2 cup unsalted butter, melted

1 large egg

8 oz cream cheese, softened

2 large eggs

4 cups powdered sugar

1 teaspoon vanilla extract

2 cups fresh blueberries (or frozen, thawed)

A pinch of salt

Instructions

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking pan.

Prepare the Crust: In a mixing bowl, combine the yellow cake mix, melted butter, and 1 egg. Mix until combined, and then press this mixture into the bottom of the prepared baking pan to form an even crust.

Make the Cheese Mixture: In another large bowl, beat the softened cream cheese until smooth. Add in the remaining 2 eggs, powdered sugar, vanilla extract, and a pinch of salt. Mix until everything is well incorporated and creamy.

Add Blueberries: Gently fold in the fresh blueberries, being careful not to smash them.

Combine Layers: Pour the cream cheese mixture over the crust in the baking pan, spreading it evenly.

Bake: Place the pan in the preheated oven and bake for 40-45 minutes, or until the edges are golden brown and the center is set but still a little gooey.

Cool and Serve: Allow the cake to cool for at least 30 minutes before cutting into squares. Dust with powdered sugar before serving, if desired.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 12