Best 7 Gooey Blueberry Cake Recipes

BLUEBERRY GOOEY BUTTER CAKE

Steps:

• 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.

ULTIMATE GOOEY BLUEBERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9-inch pie dish with cooking spray.
• Mix blueberries and cornstarch together in a bowl until all the blueberries are coated. Add sugar, orange juice, orange zest, vanilla extract, and cinnamon to blueberries; stir until well mixed.
• Press 1 pie crust into the prepared pie dish. Brush the bottom crust with ½ of the beaten egg white. Pour blueberry mixture into the pie crust.
• Lay the second crust over the blueberry filling, crimping the 2 crusts together to seal. Cut 4 1/2-inch slits into the top crust. Brush the top crust with the remaining egg wash. Cover crust edges with strips of aluminum foil to prevent burning.
• Bake in the preheated oven until crust is golden brown and the filling is bubbling, 50 to 60 minutes.

BLUEBERRY GOOEY BUTTER CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees and lightly spray a 9 by 13 inch baking pan with cooking spray. Set this pan aside while you prepare the rest of the recipe.
• First, you will make the crust. In a medium-sized bowl, stir together the flour, sugar, baking powder and salt. In a small microwave safe bowl, microwave the butter until it is melted.
• Drizzle the butter into the dry ingredients, stirring the whole time. Add the egg and the milk and stir well. The mixture should be a little crumbly.
• Press the crust mixture into the bottom of the prepared pan into an even layer. Press the crust firmly into place so that it sticks together in a layer.
• Set this aside while you create the topping mixture. Use a paper towel to wipe out the bowl in which you created the crust.
• Using an electric mixer, beat the cream cheese until it is smooth. Add the ¼ cup of melted butter, the eggs, the vanilla and the lemon juice. Beat this until smooth and all the ingredients are thoroughly combined. Add the powdered sugar, one cup at a time, beating after each addition.
• Pour the cream cheese mixture over the top of the prepared crust, spreading it smooth with a spatula to fully cover the bottom layer of the cake.
• Wash the blueberries well and pat them dry, checking them for any stems, twigs or leaves that may have been missed in packaging. You can do this by pouring them into a clean dish towel and gathering the corners of the towel up to make a little bundle. Gently pour the berries into a clean bowl.
• Scatter the cleaned berries over the top of the cream cheese topping, evenly distributing them in a layer over the top of the cake.
• Bake the cake for 45 to 50 minutes or until it is lightly browned around the edges. The center of the cake will still be a little jiggly, but that's okay. It will firm up as it cools.
• Remove the cake from the oven and let it cool for about an hour. At this point you can slice it into squares and serve it, but really, this cake is much better when chilled. You probably want to chill it for at least 2 hours.
• If you like, you can sprinkle the squares with confectioners sugar before serving.
• Keep leftovers in the refrigerator in a tightly covered container for up to a week. This recipe freezes well. To freeze, wrap the squares in aluminum foil and place in a zip top freezer bag. Store in the fridge for up to three months. To thaw, remove the squares from the wrappings and allow them to thaw overnight in a lidded container in a single layer.

GOOEY BLUEBERRY CAKE

Steps:

• Preheat the oven to 350°F Grease an 8x8 inch pan.
• In a small bowl mix the two flours, baking powder and baking soda.
• In a large bowl cream the butter (or margarine) with the two sugars.
• Add eggs one at a time, mixing well each time until the wet batter is almost doubled.
• Add the milk and maple syrup and mix well.
• Add the flour mixture to the wet batter and mix well until there is no more flour. Fold in the blueberries.
• Pour the mixture into the greased pan and add the marshmallows, pushing the marshmallows a little bit in there, but not to much, as you still want them on top.
• Bake for 45 to 55 minutes, or until a toothpick comes out clean.

BLUEBERRY CAKE

Steps:

• Preheat the oven to 200C/fan 180C/gas 6. Butter a 22cm cake tin, line the bottom with baking parchment. Put a third of the frozen blueberries aside, sprinkle the rest with flour, set aside (do not defrost).
• In a large bowl, beat the sugar and eggs until smooth, add the vegetable oil, lemon zest and juice and yogurt. Combine the wet ingredients with the flour, baking powder and a pinch of salt using a whisk. Don't worry if a few lumps remain. Add the blueberries mixed with flour.
• Pour the cake mixture into the prepared tin. Sprinkle the remaining berries on top. Put the tin in the oven, reduce the temperature to 180C/fan 160C/gas 4. Bake for 1 hr 10 mins-1hr 20 mins or until a skewer inserted into the cake comes out clean. Remove from oven and set aside to cool. After removing from the baking tin, sprinkle the cake with icing sugar, if you like.

GOOEY BUTTER CAKE

Steps:

• Preheat oven to 325°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk together melted butter, egg and vanilla; add to flour mixture and stir to combine. Press onto bottom of a greased 13x9-in. baking dish., For topping, in a large bowl, beat cream cheese and eggs until smooth. Add confectioners' sugar and stir to combine. Pour over crust. Bake until center is almost set and edges start to brown, 40-45 minutes. Cool 1 hour on a wire rack. Sprinkle with additional confectioners' sugar if desired.

MELT IN YOUR MOUTH BLUEBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
• Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
• Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
• In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
• Bake for 50 minutes, or until cake tests done.