It was my turn to bring treats for our ladies’ Bible study group, and I wanted to try something new. I’ve made my GF Cranberry White Chocolate Oat Bars (so good) many times for this crowd because the ladies love it. They ask me to make it for them now. But that seems like a fall-winter recipe. Spring and summer call for lighter flavors.
I happened to have some blueberries on hand. I love the combo of blueberry and lemon this time of year. Because I wanted something super simple, I thought about recipes using a boxed cake mix.
That train of thought made me think about a butter cake. Cake mix, cream cheese and, of course, butter are the main ingredients. After finding a GF recipe online from Frugal Farm Wife, I decided to adapt it. I added blueberries, lemon juice and lemon zest.
The top layer is rather gooey, almost like lemon bars married a blueberry-topped cheesecake and had a baby. And this recipe is soooo much easier than cheesecake.
I judged this recipe experiment successful because I came home with an almost empty pan. Make it and judge for yourself. You could have this cake for breakfast, brunch, dessert, snack. Anytime is a good time for Blueberry Lemon Butter Cake. Enjoy!
Gluten-free Blueberry Lemon Butter Cake
GF cake mix, cream cheese, butter, blueberries and lemon make for a delicious dessert or coffee cake.
Ingredients
- 1 box Betty Crocker gluten-free yellow cake mix
- 1/2 cup butter, melted
- 2 eggs
- 2 tbsp lemon juice
- 8 oz. cream cheese, softened
- 2 eggs
- 4 cups powdered sugar
- 1 tbsp lemon zest
- 1 tsp vanilla
- 1.5 cups blueberries
Instructions
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Preheat oven to 350 degrees and grease 9x13 pan.
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For bottom layer: combine cake mix, melted butter, eggs and lemon juice. Mix well and press into bottom of pan.
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For top layer: mix cream cheese, eggs, powdered sugar and lemon zest until smooth. Gently fold in blueberries. Pour on top of the bottom layer.
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Bake 35 to 45 minutes until middle of cake doesn't jiggle. The toothpick test won't work because it's gooey inside. Yum!
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Sprinkle with additional powdered sugar, if desired, and allow to cool before eating.
Recipe Notes
Cake may be stored in the refrigerator for up to a week.