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gluten-free blueberry lemon butter cake

Gluten-free Blueberry Lemon Butter Cake

GF cake mix, cream cheese, butter, blueberries and lemon make for a delicious dessert or coffee cake.

Course Dessert
Keyword gluten free
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 20
Author Sandra

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

  1. Preheat oven to 350 degrees and grease 9x13 pan.

  2. For bottom layer: combine cake mix, melted butter, eggs and lemon juice. Mix well and press into bottom of pan.

  3. 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.

  4. Bake 35 to 45 minutes until middle of cake doesn't jiggle. The toothpick test won't work because it's gooey inside. Yum!

  5. 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.