Blueberry Gooey Butter Cake

It’s blueberry season at 1840 Farm.  We’re enjoying our best year for harvesting blueberries since moving to the farm in 2005.  We’ve already picked an amazing 15 pounds of fresh berries.

With that many berries, I find myself searching for new recipes that call for blueberries.  I had never made gooey butter cake with blueberries, but I was confident that they would pair nicely with the delicious, rich topping.  I was also certain that my son, who adores gooey butter cake, would love the addition of blueberries.

To say that my son likes gooey butter cake is a massive understatement.  In fact, when he collects the day’s eggs from our chicken coop, he proudly announces when we have at least three eggs.  I don’t have to ask how many eggs are in the basket when I hear, “We have enough for a gooey butter cake, Mom!”

I am happy to say that my son did love this version of his beloved gooey butter cake.  In fact, we all did.  The tart blueberries were a lovely accent to the smooth, creamy topping and buttery crust.

I am sorry to say that we finished the last of the blueberry gooey butter cake last night.  The pan is empty.  Luckily, I have two pounds of freshly picked blueberries resting on the farmhouse kitchen counter.  Now I’ll have to wait and see how many eggs my son collects from the coop.  I know that he’ll let me know if we have enough to make another gooey butter cake!

Blueberry Gooey Butter Cake
serves 12

2 1/2 cups (300 grams) All-purpose flour
1 1/2 cups (288 grams) granulated sugar
2 teaspoons baking powder
1/2 teaspoon sea salt
4 ounces butter, melted
1 large egg
2 ounces milk
8 ounces cream cheese, softened
4 ounces butter, melted
2 large eggs
1 Tablespoon vanilla extract
2 Tablespoons lemon juice
3 cups (360 grams) powdered sugar
1/2 cup blueberries

Preheat oven to 350 degrees Fahrenheit.

Make the crust by combining flour, sugar, baking powder and salt in a large bowl.  Add 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 an ungreased 13 x 9 inch pan.  Set aside while the topping is prepared.

To prepare the topping, combine softened cream cheese and melted butter in a large bowl and stir until smooth.  Add the eggs, vanilla, and lemon juice and whisk until smooth.  Add the powdered sugar and stir until fully incorporated.

Pour topping over the prepared crust and spread to completely cover the crust.  Sprinkle the blueberries over the top of the filling.  Bake in the preheated oven for 35-45 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 before slicing.  If desired, sprinkle lightly with powdered sugar before serving.

GooeyButterSqYou won’t want to miss our recipe for Chocolate Chip Gooey Butter Cake.  It’s just as delicious!


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Comments

comments

9 Comments


  1. When I tried to reblog your delicious looking Blueberry gooey butter cake, wordpress didn’t bring it into my site the way it usually does. I think because the post for the cake was on two different websites. I have reblogged your post with a link back to your website and also the original content making sure you get credit for it.

    Usually wordpress takes my readers to the original post, which in this case would be 1840farm.com. But it didn’t reblog that part or take my readers to your website for some reason. So I added a link to make sure my readers could see your original post.

    Sorry for any confusion. I can’t wait to try this yummy looking recipe!

    1. Author

      Thanks for letting me know. I’ll see if I can fix it on WordPress. I am glad that you liked the recipe and hope that you enjoy it and let me know what you think of it!

  2. Dear Jennifer tell your son I have enough Eggs for this but only five blueberries..we have two plants but it is only thier second year…so we have been nibbling on them …Will have to go to store tomorrow to get some berries.

    1. Author

      Evelyn-I will tell him. I only wish that I could share some of our blueberries with you! Be patient with your blueberry bushes. We harvest more and more each year and soon you will too. I can’t wait to hear what you think of the recipe. I hope that you will come back and let me know what you thought of it. Enjoy!


  3. Hiya,
    I can’t use lemon juice because of an allergy to citric acid… Do you think the recipe would work without it? It sounds delish!

    1. Author

      Hello! We cook and bake around several food allergies, so I completely understand. I do think that it would still be delicious without the lemon juice. You could easily omit the lemon juice from the recipe. If you haven’t already come across it, we also have a recipe for Chocolate Chip Gooey Butter Cake that doesn’t call for any lemon juice. It is fabulous. I’ve posted the link below in case you’d like to try it. I can’t wait to hear what you think of them both. Enjoy!

      http://1840farm.com/2012/09/chocolate-chip-gooey-butter-cake/

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