Blueberry Gooey Butter Cake Food

BLUEBERRY GOOEY BUTTER CAKE

Steps:

• Preheat your oven to 350º.
• Combine the melted butter, 1 egg, and cake mix by mixing it in a bowl.
• Press the bottom layer into a greased and floured 9×13 cake pan.
• To make the cream cheese topping, whip together the cream cheese, 2 eggs, and 2 3/4 cups powdered sugar.
• Once the topping is smooth, pour it on top of the bottom.
• Sprinkle the blueberries onto the topping.
• Bake for 35-40 minutes until the top is golden brown.
• Remove from the and place it on a cooling rack. Dust with powdered sugar while still hot.
• Allow to cool before serving.

OOEY GOOEY BUTTERCAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray.
• Combine the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until blended. Add the eggs, vanilla and buttermilk and beat to combine. Whisk together the flour, baking powder and salt in a separate bowl. With the mixer on low, add the flour mixture to the wet mixture in three parts, mixing well between each addition and scraping down the bowl to fully combine. Put the dough in the prepared baking pan and press into an even layer across the bottom.
• For the gooey: Beat together the cream cheese and butter in the cleaned mixer bowl until combined. Using the low stir setting, add the confectioners' sugar and eggs in three parts, alternating between the two and scraping down the sides of the bowl as needed, until combined. Mix in the vanilla and buttermilk. Pour the mixture over the dough in the pan and use a spatula to smooth over the top.
• Bake until the cake has set and the edges are golden brown, 50 to 55 minutes. Cool for 15 minutes, then dust with more confectioners' sugar before serving.

GOOEY BUTTER CAKE

Steps:

• Preheat oven to 325°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk together melted butter, egg and vanilla; add to flour mixture and stir to combine. Press onto bottom of a greased 13x9-in. baking dish., For topping, in a large bowl, beat cream cheese and eggs until smooth. Add confectioners' sugar and stir to combine. Pour over crust. Bake until center is almost set and edges start to brown, 40-45 minutes. Cool 1 hour on a wire rack. Sprinkle with additional confectioners' sugar if desired.

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.

GOOEY BUTTER CAKE

Steps:

• For the cake, place the milk in a small saucepan over medium heat for about 1 minute, or in the microwave on low power for 45 seconds, and heat until the milk is 100° F. Sprinkle the yeast over the milk, and stir to dissolve. Set aside.
• Place the butter, sugar, and salt in a large bowl, and beat with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, and beat until incorporated. Stop the mixer, and scrape down the sides of the bowl. Add the flour alternately with the yeast and milk mixture, beginning and ending with the flour. When all the flour has been added, blend on low speed until the dough is smooth and elastic, about 5 minutes.
• Lightly rub butter into the bottom of two 8" square pans. Divide the dough in half, and press one half into the bottom of each pan. Cover each pan loosely with plastic wrap, and place in a warm place to rise until nearly doubled, about 2 hours.
• When the dough has nearly finished rising, make the filling. Place the butter, sugar, salt, and corn syrup in a large mixing bowl, and beat on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl and add the vanilla and 1 egg. Beat on medium speed until combined, then add the second egg. Add the milk and half the flour, beating until combined. Add the rest of the flour, and beat until smooth. Set aside.
• Place a rack in the center of the oven, and preheat the oven to 350°F. Pour the filling over the rising dough, dividing it evenly between the 2 pans, and spread it to the edges. Place the pans in the oven.
• Bake the cakes until the tops are golden brown, 25 to 30 minutes. Remove from the oven, and let the cakes cool for 20 minutes. Dust with confectioners' sugar, slice, and serve warm.