Go Back

Blueberry Gooey Butter Cake

Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Cooling Time 30 minutes
Total Time 2 hours 5 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American

Ingredients
  

Blueberry Reduction
  • 350 g 2½ cups frozen blueberries
  • 75 g ⅓ cup granulated sugar
  • 2 tsp lemon juice
  • Pinch salt
Blueberry Lemon Cake Base
  • 85 g 6 tbsp unsalted butter, melted
  • 115 g ½ cup + 1 tbsp granulated sugar
  • 1 tbsp lemon zest
  • 1 large egg
  • 1 tsp vanilla extract
  • 90 g ¾ cup all-purpose flour
  • ¾ tsp baking powder
  • ¼ tsp kosher salt
  • 45 g 3 tbsp milk
  • 100 g about ⅓ cup blueberry reduction
Gooey Butter Layer
  • 140 g 10 tbsp unsalted butter, melted
  • 165 g ¾ cup + 1 tbsp granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 90 g ¾ cup powdered sugar
  • 45 g ⅜ cup all-purpose flour
  • ¼ tsp kosher salt
  • 90 g 6 tbsp heavy cream
Blueberry Butter Sauce
  • 100 g about ⅓ cup blueberry reduction
  • 14 g 1 tbsp unsalted butter
  • 15 –30g 1–2 tbsp heavy cream
  • Pinch salt
For Serving
  • Vanilla ice cream

Equipment

  • 8x8-inch metal baking pan
  • Parchment paper
  • Medium saucepan
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Digital kitchen scale
  • Butterknife
  • Ice cream scoop

Method
 

Make the Blueberry Reduction
  1. Add 350g (2½ cups) frozen blueberries, 75g (⅓ cup) granulated sugar, 2 tsp lemon juice, and a pinch of salt to a medium saucepan.
  2. Cook over medium heat until the berries release their juices and begin bubbling, about 5–10 minutes.
  3. Mash the berries well with a spoon or potato masher.
  4. Reduce the heat to medium-low and simmer uncovered, stirring every 5 minutes, until the mixture reduces to approximately 275g.
  5. The reduction should be thicker than a sauce but thinner than jam.
  6. Cool completely.
  7. Divide the reduction into:
  8. 100g (about ⅓ cup) for the cake base
  9. 75g (about ¼ cup) for swirling
  10. 100g (about ⅓ cup) for the sauce
Make the Blueberry Lemon Cake Base
  1. Preheat the oven to 325°F (163°C). Line an 8×8-inch metal baking pan with parchment paper.
  2. In a large bowl, whisk together 85g (6 tbsp) melted butter, 115g (½ cup + 1 tbsp) sugar, and 1 tbsp lemon zest.
  3. Whisk in 1 large egg and 1 tsp vanilla extract.
  4. Add 90g (¾ cup) all-purpose flour, ¾ tsp baking powder, and ¼ tsp kosher salt and stir until combined.
  5. Stir in 45g (3 tbsp) milk and 100g (about ⅓ cup) blueberry reduction until smooth.
  6. Spread evenly into the prepared pan.
Par-Bake the Base
  1. Bake the cake base for 18 minutes.
  2. The center should no longer look raw but should not be fully baked.
Make the Gooey Butter Layer
  1. In a medium bowl, whisk together 140g (10 tbsp) melted butter and 165g (¾ cup + 1 tbsp) sugar.
  2. Add 2 large eggs, 1 large egg yolk, and 2 tsp vanilla extract and whisk until smooth.
  3. Whisk in 90g (¾ cup) powdered sugar, 45g (⅜ cup) flour, and ¼ tsp kosher salt.
  4. Stir in 90g (6 tbsp) heavy cream until fully combined.
Assemble
  1. Remove the partially baked cake base from the oven.
  2. Carefully pour the gooey butter layer over the base.
  3. Dollop 75g (about ¼ cup) blueberry reduction across the surface.
  4. Use a knife to gently swirl the reduction through the gooey layer, keeping most of the swirl in the top layer.
Bake
  1. Return the pan to the oven and bake for 42–48 minutes.
  2. The cake is done when:
  3. The edges are set.
  4. The top no longer appears wet.
  5. The center wobbles slightly but does not slosh.
Cool
  1. Allow the cake to cool for 30 minutes before serving.
  2. Make the Blueberry Butter Sauce
  3. Add 100g (about ⅓ cup) blueberry reduction, 1 tbsp butter, 1–2 tbsp heavy cream, and a pinch of salt to a small saucepan.
  4. Warm over low heat until glossy and pourable.
Serve
  1. Serve warm with vanilla ice cream.
  2. Spoon the warm blueberry butter sauce over the top.

Notes

  • Frozen blueberries provide the most consistent flavor and color.
  • Reducing the blueberries to approximately 275g concentrates the flavor without making the mixture too thick.
  • The blueberry reduction can be made up to 3 days ahead, making assembly even easier.
  • An 8×8-inch metal pan creates the ideal gooey texture and thickness.
  • For the best experience, serve warm with vanilla ice cream and blueberry butter sauce.

Storage

Store the cooled cake tightly covered in the refrigerator for up to 4 days.
Reheat individual servings in the microwave for 15–20 seconds before serving.
The blueberry reduction can be stored separately in an airtight container in the refrigerator for up to 3 days.