Gooey Lemon Berry Cake (Print Version)

# Ingredients:

→ Base Layer

01 - 1 egg
02 - ½ cup butter, melted
03 - 1 box lemon-flavored cake mix

→ Creamy Filling

04 - Zest from 1 lemon
05 - 8 oz cream cheese, at room temperature
06 - 2 cups powdered sugar
07 - ¼ cup heavy cream
08 - ½ cup fresh blueberries
09 - ½ cup fresh raspberries
10 - 1 tsp vanilla extract
11 - 2 eggs

→ Optional Add-ons

12 - Extra berries
13 - Whipped cream

# Instructions:

01 - Turn your oven on to 350°F. Coat a 9×13-inch pan with a good layer of baking spray.
02 - Toss the cake mix, butter, and egg together in a bowl. Spread it evenly in the pan’s bottom.
03 - Whip cream cheese until fluffy. Add vanilla, lemon zest, eggs, powdered sugar, and heavy cream, blending till smooth.
04 - Carefully mix raspberries and blueberries into the filling. Spread this over the first layer.
05 - Pop it in the oven for about 35-40 minutes, just until the edge firms up but the middle still wiggles a bit.
06 - Wait for it to cool completely, then top with whipped cream and extra berries if you like. Cut and enjoy!

# Notes:

01 - Don't worry if the center is a bit gooey after baking. It'll set up as it chills.
02 - Fresh fruit tastes best, but frozen berries work fine too (no need to thaw!).
03 - Store leftovers in the fridge, and eat them within 3 days.

Back