Ooey Gooey Lemon Blueberry Cake

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Ooey Gooey Lemon Blueberry Cake from That's My Home

Ooey Gooey Lemon Blueberry Cake

Ooey Gooey Cake just got better if that is possible. I added fresh lemons and a pint of blueberries and it is amazing. It just may be the best new dessert I have tried this summer. You are going to love this new Ooey Gooey Lemon Blueberry Cake version. I downsized the recipe to make allowances for the difference in the cake mix box sizes. I hate to think about all of the recipes we have made for years that now need to be reformulated.

Blueberries are one of my favorite fruits and I would put them in everything if I could. The tartness of the berries and the lemons really enhance this cake which is really rich and sometimes can seem overly sweet. Who am I kidding this cake is really rich and sweet? You know that with the first fork full. I can see all kinds of versions of this coming up soon.

I baked my cake in a glass pan. When I bake in a glass pan, I always drop the oven temperature to 325 degrees. You will have a longer baking time but it will cook more evenly. This cake came up to the top of this pan while baking and I was a little afraid it was going to overspill the sides but it didn’t. Just a heads up if you start to panic when you peek in the oven while baking.

Ooey Gooey Lemon Blueberry Cake from That's My Home

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Ooey Gooey Lemon Blueberry Cake

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 15 minutes

Yield: 16 bars

Serving Size: 1 each

Ingredients

  • Cake
  • 1 16.25 oz. box lemon cake mix
  • 1 egg
  • zest and juice of 1 lemon
  • 6 tablespoons butter, melted
  • Filling
  • 1 8 oz. package of cream cheese softened
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 16 oz. box confectionary sugar
  • 1/2 cup butter at room temperature
  • juice and zest of 1 lemon
  • 1 pint blueberries

Instructions

  1. Combine cake mix, egg, zest, juice and butter in an electric mixer. Pat into a lightly greased 9 x 13 x 2 pan.
  2. Rinse blueberries and spread over crust in a single layer.
  3. Next, using an electric mixer, beat cream cheese and butter until smooth, add eggs, lemon juice, zest and vanilla. Dump in confectionary sugar and beat well. Mix well.
  4. Pour onto cake mixture and spread evenly.
  5. Bake at 350* for 60 minutes. It should remain a little gooey in the center. Cool completely and cut into squares. I baked mine at 325 and it took just over an hour. I started checking it at 45 minutes.
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Ooey Gooey Lemon Blueberry Cake from That's My Home

 

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Comments

      • Darlene says

        I am loving your recipes, Mary Ellen! Just make the choc peanut butter cake- it was amazing! Next will attempt the lemon blueberry- was wondering what you thought about adding a layer of (jarred) lemon curd and another substituting fresh raspberries (would they hold up?)

    • says

      Thanks Dan, I appreciate the comment. One can never have too many blueberries. Just put some in my freezer today with vanilla yogurt for a quick treat.

  1. says

    This looks Yummy! You and I have an awful lot in common Mary Ellen! Blueberries have been my very favorite fruit all my life with peaches taking a second!

  2. Jeff Rothrock says

    I made this for superbowl dessert ,was so easy to make !..and had crumbs left . a comment from a friend..”This was the best desert I have tasted in years! SOOOO GOOOD! Thanks.”…looking frwd to making that ooey gooey choc. one ! thanks again!!

  3. Donna says

    This sounds amazing, but have you made it with yellow cake mix? Not fond of lemon cake! Everything else I’d want to follow to the letter tho. All of your desserts are awesome sounding!!

    Thanks

    Donna

  4. Laura says

    I’m going to make this & bring into work. Does it need to be refrigerated? Also, what temperature & bake time should i use for a non-glass cake pan?

    • says

      It is better refrigerated to be safe. I would take it out a couple of hours before serving time. Bake at 350* for 60 minutes. Start checking it at 45 minutes, every 5 – 7 minutes.

  5. Leslee Robach says

    Love this cake! Thank you! Do you think it could work with fresh strawberry in place of blueberrys?

  6. vickie mcdaniel says

    When you combine the cake mix ingredients do you follow the directions on the box–blend 30 seconds then beat for two minutes–or do you beat it just til combined? I don’t want it to come out tough or rubbery. Thanks.

    • says

      Don’t follow the directions on the box. Follow the ones I gave in the recipe. The cake layer is really thick. Spread it out over the bottom of the pan. Then do the remaining layer.

  7. Lindawati says

    look very yummy , I like to try it , but from the place that I live here in Australia , there is no
    cake lemon mix available, so how to replace it ? Thanks a lot.

    • says

      Do you have yellow cake mixes? I’d add lemon juice and some zest to it in place of some of the water. Not know what you have makes it hard to tell you exactly.

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