St. Louis Ooey Gooey Blueberry Butter Cake

Bring all of your ingredients to room temperature.

Preheat oven to 350 degrees.

FOR CAKE

In a large bowl, beat butter, sugar,and vanilla on medium or med/high speed until creamy and fluffy. Add 1 egg and beat again until mixed. Beat in sour cream until just mixed.

Combine flour, baking powder, baking soda, and salt in a small bowl. Beat into butter mixture until smooth (but don’t over-beat), scraping the sides of the bowl once during the mixing.

Spread evenly in a greased 9-inch cake pan with a removable rim (a springform pan).

Bake on the middle shelf until cake is pale golden and springs back slightly when gently pressed, about 20 minutes.

FOR TOPPING

Meanwhile, in bowl beat cream cheese, powdered sugar, vanilla and remaining egg until smooth. Spread over partially baked cake and arrange blueberries on top in one layer.

Bake until edges of topping are set and lightly browned, but center still jiggles when pan is gently shaken, about 25 minutes.

Let cake cool completely on a rack. Loosen from rim with a knife, then push out. Serve, or if making ahead, chill airtight up to one day. Bring back to room temperature though for the best cake texture (can microwave pieces for 10-15 seconds just to get the chill off). Can dust w/sifted powdered sugar right before serving, if desired.

Source: I adapted this recipe from Sunset magazine

Notes: I’ve made it with low-fat sour cream but the full-fat gives the cake a much better texture. You can also make it with melted butter but I think it raises a bit higher and has a little bit better texture when you use softened butter.