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Blueberry Gooey Butter Cake Bars

Teresa Ambra
Blueberry Gooey Butter Cake Bars are the ultimate in a scrumptious but gooey cookie recipe. This luscious and decadent cake-type bar that's oh, so, ooey and delicious is one of our favorites and will certainly become one of your favorites too! This bar has a crust layer, topped with a cheesecake layer and blueberries. Perfect for holiday baking, tailgating parties, company dinners or any occasion.
3.82 from 11 votes
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Cakes and Cheesecakes, Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 24
Calories 237 kcal

Equipment

  • 1 9x13" glass baking dish
  • 2 large mixing bowls
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 electric mixer
  • 1 rubber spatula

Ingredients
  

  • 2 1/2 cups 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 2% 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
  • 1/4 cup powdered sugar for garnish

Instructions
 

  • Preheat oven to 350°.
  • Make the crust by combining flour, granulated 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 sprayed 13 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.
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 237kcalCarbohydrates: 41gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 40mgSodium: 161mgPotassium: 64mgFiber: 1gSugar: 30gVitamin A: 223IUVitamin C: 1mgCalcium: 68mgIron: 1mg
Keyword blueberries, blueberry dessert, brownie, cake, cookie, dessert, ooey gooey butter cake
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