Momofuku Ooey Gooey Butter Cake Bars with Blueberries
The recipe Momofuku Ooey Gooey Butter Cake Bars with Blueberries can be made in roughly 45 minutes. One serving contains 5620 calories, 52g of protein, and 198g of fat. For $10.56 per serving, this recipe covers 64% of your daily requirements of vitamins and minerals. This recipe serves 1. It works well as a pricey main course. If you have eggs, butter, powdered sugar, and a few other ingredients on hand, you can make it. 57 people have made this recipe and would make it again. It is brought to you by Bakers Royale. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is spectacular. If you like this recipe, take a look at these similar recipes: Ooey Gooey Peanut Butter Bars, Ooey Gooey Blackberry Butter Bars, and Ooey Gooey Butter Cake.
Servings: 1
Ingredients:
10 oz. blueberries
4 ounces butter, melted
8 ounces cream cheese, softened
1 egg
2 eggs
1 tablespoon lemon zest
1 pound powdered sugar
1 teaspoon vanilla extract
1 box of yellow cake mix
Equipment:
bowl
frying pan
cutting board
Cooking instruction summary:
Place thedry cake mix, butter, 1 egg and lemon zest in a bowl and mix until well blended. Press mixtureintoparchment-lined 88-inch pan. Sprinkle blueberries on top. Set aside.Place the cream cheese, remaining 2 eggs, sugar, vanilla and mix until well blended. Pour cream cheese mixture ontop ofblueberries and spreadmixtureall the way to the edges. Bake for at 350 degrees F for30 minutes, or until the edges are a light golden brown, and the centerslightly jiggles when pan is tapped.Cool completely in pan. Turn out onto a cutting board and cut into 1-inch-squares. For niceclean edges place pan in the freezer forabout 30minutes or until firm, cut while cold, and transfer to mini-cupcake linersto serve.
Step by step:
1. Place thedry cake mix, butter, 1 egg and lemon zest in a bowl and mix until well blended. Press mixtureintoparchment-lined 88-inch pan. Sprinkle blueberries on top. Set aside.
2. Place the cream cheese, remaining 2 eggs, sugar, vanilla and mix until well blended.
3. Pour cream cheese mixture ontop ofblueberries and spreadmixtureall the way to the edges.
4. Bake for at 350 degrees F for30 minutes, or until the edges are a light golden brown, and the centerslightly jiggles when pan is tapped.Cool completely in pan. Turn out onto a cutting board and cut into 1-inch-squares. For niceclean edges place pan in the freezer forabout 30minutes or until firm, cut while cold, and transfer to mini-cupcake linersto serve.
Nutrition Information:
covered percent of daily need
