Blueberry Gooey Butter Cake
Luscious and decadent cake-type bar that's oh, so, ooey and delicious. This bar has a crust layer, topped with a cheesecake layer and blueberries. Perfect for holiday baking.
Ingredients
- 2 1/2 cups Gold Medal UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 1/2 cups granulated sugar
- 2 tsp. baking powder
- 1/2 tsp. sea salt
- 1 stick unsalted butter melted
- 1 large egg
- 1/4 cup milk
- 8 oz. pkg. cream cheese softened
- 1/4 cup unsalted butter melted (1/2 stick)
- 2 large eggs
- 1 tbsp. vanilla extract
- 2 tbsp. lemon juice
- 3 cups powdered sugar
- 1 1/2 cups fresh blueberries
- powdered sugar for garnish
Instructions
- 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.
Notes
Other toppings: chocolate chips, M&Ms, Red Velvet, Carrot Cake, Funfetti, cinnamon chips, lemon, peppermint, butterscotch chips, Strawberries, raspberries, blackberries, cherries, or diced peaches.
NOTE: I found it easier to refrigerate the bars before cutting.
Recipe adapted from 1840 Farm.
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