Recipe: Blueberry Gooey Buttercake - Visit Colorado Springs Blog

Recipe: Blueberry Gooey Buttercake

Enjoy this St. Louis classic, recipe courtesy of Red Gravy.

The story of the dish comes from a Dutchtown bakery during the Depression. A young apprentice at the German Bakery read directions wrong and put the buttercream icing on the cake and then baked it. The rusult was a cakey gooey concoction that was actually delicious. Because he could not throw it out, he named it Gooey Butter Cake and sold it to his customers. In the coming days there were lines asking for the new specialty. Word spread and many versions have come from this serendipitous mistake. This version uses blueberries to provide some natural flavor and sweetness.  

Ingredients and Instructions

CRUST:

  • 3 ½ cups White Cake Mix
  • 1 stick Butter, melted
  • 2 each Whole Eggs

Mix together with mixer. With wet hands, pat into full 2 inch deep 6”x 9” baking pan.

FRUIT:

  • 2 cups Frozen Berries 

Sprinkle over crust

FILLING:

  • 4 ½ cups Powder Sugar
  • 12 oz Cream Cheese
  • 3 each Whole Eggs

Cream together. Add eggs, one at a time. Pour over crust and blueberries.

Bake at 275˚ with fan on low for 60 minutes.