Gooey butter cake with a fresh lemon flavor and packed with juicy berries — my monthly bakealong recipe! 

It’s Month 2 of my Gooey Butter Cake Bakealong, and this flavor is as fresh as spring! A buttery lemon base, a creamy sweet filling, and juicy berries make it the perfect treat. If you love gooey butter cake, subscribe to my emails so you never miss a new monthly flavor! 

The Recipe Rundown

Lemon Berry Gooey Butter Cake – Month 2 of the Bakealong! 🍋

A Sweet & Fruity Twist on Gooey Butter Cake

This month’s gooey butter cake bakealong is all about fresh, fruity flavors! Normally, I lean toward chocolate or rich, decadent desserts, but lemon gets a hall pass. There’s just something about that lemon (especially paired with vanilla) that I can’t resist—whether it’s lemon meringue pie or those dangerously addictive Lemon Girl Scout Cookies.

The Perfect Berry Pairing

I decided to pair this one with fresh berries to keep the flavors feeling light and springy. Raspberries and blueberries are my go-to because they’re easy to work with, but I have a soft spot for blackberries too. I tossed a few into mine (because they were on sale!), but just a heads-up—blackberry seeds add a little extra chew.

Topping Dilemma: Powdered Sugar or Whipped Cream?

At first, I planned to dust this cake with powdered sugar, but it disappeared way too fast. So, I went with whipped cream instead—a little extra on top just makes it even better. You can use store-bought or make your own, but trust me, it’s worth it!

Stay in the Loop!

I’ll be keeping you updated with each new bakealong recipe via email, so make sure you’re subscribed! I’ve also been thinking about starting a Facebook group or an Instagram broadcast channel to make it even easier to stay up to date—let me know if that sounds fun!

Now, who’s ready for a slice? 🍰✨

FAQ

Q: What makes this different from a regular cake?
A: Gooey Butter Cake has a soft, chewy base and a rich, creamy, almost custard-like topping, making it extra delicious!

Q: Can I use frozen berries instead of fresh?
A: Yes! Just be sure to thaw and drain them well to prevent extra moisture in the filling.

Q: How do I store Lemon Berry Gooey Butter Cake?
A: Store it in an airtight container in the fridge for up to 5 days. Let it come to room temperature before serving for the best texture.

Q: Can I use a different cake mix flavor?
A: Lemon cake mix adds a bright citrusy flavor, but yellow or white cake mix works too! You can add extra lemon zest for a stronger lemon taste.

Q: Can I make this ahead of time?
A: Absolutely! This cake sets up beautifully overnight, making it a great make-ahead dessert.

Sprinkle of Fun

There’s nothing like sitting out on the patio at the start of spring. The sun is shining, there’s a slight breeze and everything just feels lighter. Why not bring a little sweet slice of fun into the scenario with this Lemon Berry Swirl Gooey Butter Cake?? I think Patio Cake has a nice ring to it- it should be a thing. Plus, March seems like the perfect time to take dessert outside and just relax. If you’re making this as the monthly bakealong challenge, even better! It’s so much fun to experiment with seasonal flavors. Put your own spin on it with berry decorations or even flavored whipped cream. After all, Spring is almost here and this cake was made for it! 

Lemon Berry Swirl Gooey Butter Cake

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• Author: Taryn Camp

Ingredients

For the base:
        •       1 box lemon cake mix
        •       ½ cup butter, melted
        •       1 egg

For the filling:
        •       8 oz cream cheese, softened
        •       2 eggs
        •       1 tsp vanilla extract
        •       Zest of 1 lemon
        •       2 cups powdered sugar
        •       ½ cup fresh raspberries
        •       ½ cup fresh blueberries
        •       ¼ cup heavy cream

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Instructions

1. Preheat your oven to 350°F and spray a 9×13-inch baking dish with baking spray. 
2. In a bowl, mix the lemon cake mix, melted butter, and egg until combined. Press into the bottom of the dish.
3. Beat the cream cheese until smooth, then add eggs, vanilla, and lemon zest. Mix in powdered sugar and heavy cream until silky smooth. 
4. Gently fold in raspberries and blueberries. Pour the mixture over the base.
5. Bake for 35-40 minutes until the edges are set but the center is still slightly jiggly.
6. Let cool completely before topping with whipped cream and berries if desired. Slice and enjoy! 
   

 

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