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Gooey Butter Cake Recipe

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3.8 from 15 reviews

Delight in these Blueberry Crumble Bars with Lemon Glaze, featuring a buttery sugar cookie crust topped with a fresh blueberry filling and a tangy lemon glaze. Perfect for a sweet treat or dessert, these bars combine the flavors of juicy blueberries and zesty lemon in a crumbly texture that’s baked to golden perfection.

Ingredients

Crust and Topping

  • 1/2 cup cold butter, cut into pieces
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix

Blueberry Filling

  • 3 cups fresh blueberries
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice

Lemon Glaze

  • 1 cup powdered sugar
  • 1 to 2 tablespoons fresh lemon juice

Instructions

  1. Prepare Oven and Pan: Heat oven to 375°F. Line a 9-inch square pan with parchment paper to prevent sticking and allow easy removal of bars after baking.
  2. Make Cookie Crumble: In a large bowl, cut the cold butter into the sugar cookie mix using a pastry blender or fork until the mixture becomes crumbly, being careful not to overmix to maintain the right texture.
  3. Form Base Crust and Bake: Set aside 1 cup of the cookie mixture for topping later. Press the remaining mixture evenly into the bottom of the prepared pan. Bake this crust layer for 15 minutes until it begins to set.
  4. Prepare Blueberry Filling: In a medium bowl, combine fresh blueberries, sugar, cornstarch, lemon zest, and lemon juice. Mix well to evenly coat the blueberries and thicken the filling.
  5. Add Filling and Crumble Topping: Spread the blueberry mixture evenly over the partially baked crust. Then, sprinkle the reserved cookie mixture over the blueberry layer as a crumble topping.
  6. Bake Bars Fully: Return the pan to the oven and bake for 32 to 36 minutes, or until the topping is light golden brown and the filling is bubbling around the edges. Once baked, remove and let cool completely for about 4 hours.
  7. Cut Bars: After cooling, cut the bars into 16 squares by slicing 4 rows by 4 rows to create even portions.
  8. Make Lemon Glaze: In a small bowl, whisk together powdered sugar and 1 tablespoon lemon juice. Add additional lemon juice one teaspoon at a time until you reach your desired glaze consistency.
  9. Glaze and Serve: Drizzle the lemon glaze over the cooled bars. Cover any remaining bars and refrigerate for freshness.

Notes

  • Be careful not to overmix the crumble mixture to keep it tender and crumbly.
  • Ensure the bars cool completely before cutting to prevent them from falling apart.
  • The glaze consistency can be adjusted to be thicker or thinner depending on your preference by adding lemon juice gradually.
  • Fresh blueberries work best; frozen can be used but may require extra baking time for moisture adjustment.
  • Store bars covered in the refrigerator for up to 3-4 days.

Find it online: https://marthatasty.com/gooey-butter-cake-recipe/