Best 2 Gooey Blueberry Cake Recipes

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 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.