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–+ servings
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!
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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!