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This Lemon and Blueberry Gooey Butter Cake comprises of two layers that get made separately, then layered together and baked. There is a traditional sponge recipe, and a creamy topping which only needs a few ingredients! This is a pretty easy bake, but one that makes a wonderful change from a classic lemon cake and is sure to impress!

This is a really fun recipe to have up your sleeve for any occasion – this travels well and keeps happily in a cake tin. The dusting of icing sugar at the end makes for a stunning dessert for a dinner party or date night. That said, it will also fit in beautifully at a BBQ or Summery picnic.

The lemon and blueberry combination is a real classic. If you want to play about and experiment with similar berries and citrus, please do! I imagine blackberries and lime would work great, as would orange with raspberries. The resulting cake is a contrast of textures and flavours, with the fluffy sponge and the creamy topping and the almost caramelised edges on top.

When baking, you can expect to see the edges turning dark whilst the middle still looks wobbly. Trust the process! Keep the cake on the middle shelf. If you’re concerned that it is really too wobbly while the top gets too dark, use a piece of tin foil to ‘tent’ the cake. ‘Tenting’ with tin foil is the act of covering a cake with foil, creating a barrier that prevents as much direct heat from hitting the top of the cake. This means that the centre continues to cook without the top burning! When you do take the cake out, the centre may still have just the slightest wobble – this is perfect!

Lemon and Blueberry Gooey Butter Cake: A large cake covered in blueberries and icing sugar sits on a cake stand, with a piece taken out on a nearby plate.

TIPS FOR TOP TIER Lemon and Blueberry Gooey Butter Cake

  • Butter: Use a good quality unsalted butter and make sure it is melted all the way through when you use it for the cake. I do this in the microwave for ease!
  • Lemons: Always use unwaxed lemons in baking as we use the zest and don’t want any of the wax! For a really zingy bake, you could add another lemon or top up the cake with some added lemon extract.
  • Blueberries: Fresh are best but frozen will work too. Just make sure they’re rinsed and dried before using. I pour these in at the very end and lightly nudge about in the liquid topping layer.
  • Bake Time: This will need a good 40-45 minutes. You may even find it needs a little longer than that just to make sure the centre is baked the whole way through. The topping may look a tiny bit wobbly in the middle, but that’s okay as long as it is only a little!

I make this Lemon and Blueberry Gooey Butter Cake using a 8″ circular cake tin (just like these) and recommend a high speed mixer for when combining the dry and wet ingredients (with a mixer like this). If you’re looking for other cake recipes, try this Double Chocolate Banana Cake or these Mini Chocolate Chip Cake Bars.

Lemon and Blueberry Gooey Butter Cake: A large cake covered in blueberries and icing sugar sits on a cake stand, with a piece taken out on a nearby plate.

Lemon and Blueberry Gooey Butter Cake

This comprises of two layers that get made separately, then layered together and baked. There is a traditional sponge recipe, and a creamy topping which only needs a few ingredients!
Print Pin
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8
Author: Florence Jackson

Ingredients

  • 120 g Unsalted Butter Melted
  • 165 g Granulated Sugar
  • 1 Medium Free Range Egg
  • Zest and Juice of 1 Lemon
  • 170 g Plain Flour
  • 1 tsp Baking Powder

For The Topping

  • 180 g Full Fat Cream Cheese
  • 1 Medium Free Range Egg
  • 400 g Icing Sugar
  • Lemon Zest
  • 1 tsp Lemon Extract Optional
  • 150 g Fresh Blueberries

Instructions

  • Preheat the oven to 200c/180c Fan/Gas 6. Grease a 9 inch circular cake tin (I use one with a pop out base for extra ease in removing).
  • In a large bowl, or the bowl of a stand mixer, combine the melted butter and sugar until fully combined (about 3 minutes). Add in the egg, lemon zest and lemon juice and mix again.
  • Fold in the flour and baking powder to form a loose cake batter. Pour this into the tin and use a spatula to ensure an even layer. Set aside.
  • Make the topping: combine all ingredients apart from the blueberries in a large bowl. This should form a creamy, runny mixture. Pour this over the cake gently, spreading to the edges. Scatter over the blueberries.
  • Bake for 40-45 minutes, checking on it at about 30 minutes to ensure it isn't getting burnt at the edges. If it gets too golden/dark, cover with tin foil for remaining bake time. The result should only have a very small 'wobble' when it is ready!
  • Remove from the oven and let cool on a wire rack. Dust with icing sugar and serve!

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