Blueberry Gooey Butter Cakes for Two
These Blueberry Gooey Butter Cakes for Two are soft, sweet, and indulgent mini desserts baked in individual ramekins. Each cake has a tender butter cake base, a layer of tangy blueberry preserves, and a gooey blueberry cream cheese filling. Best served warm with a scoop of vanilla ice cream, they’re the perfect cozy treat to share.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below.
All-purpose flour
Baking powder
Salt
Salted butter
Granulated sugar
Eggs
Vanilla extract
Cream cheese
Powdered sugar
Cornstarch
Fresh or frozen blueberries
Optional: Wild blueberry preserves
Vanilla ice cream, for serving
Why You’ll Love Blueberry Gooey Butter Cakes for Two:
Perfectly Portioned for Two: These individual ramekin cakes are ideal for sharing with someone special—or saving one all for yourself later.
Rich, Soft, and Gooey Texture: The butter cake base is soft and sweet, while the cream cheese and blueberry filling adds that signature gooey center.
Bursting with Blueberry Flavor: Each bite is filled with sweet, tart blueberry preserves and fresh flavor that pairs perfectly with the creamy filling.
Easy to Make in Ramekins: No special equipment required—these blueberry butter cakes bake beautifully in standard ramekins.
Elevated but Effortless: With just a few simple ingredients, these look fancy and taste bakery-worthy, but they’re easy to whip up at home.
Served Warm with Ice Cream: The combination of warm gooey cake and cold vanilla ice cream makes this the ultimate comfort dessert.
Small Batch Dessert: Ideal for small households, date nights, or anyone who doesn’t want a whole pan of cake lying around.
Tips for Making Blueberry Gooey Butter Cakes for Two:
Use Room Temperature Ingredients: Let your cream cheese, egg yolk, and butter sit at room temp before mixing for a smoother, creamier filling and even baking.
Don’t Over-Mix the Filling: Mix just until smooth—overmixing can introduce too much air and cause the filling to puff and sink unevenly.
Choose Quality Preserves: Use a high-quality or homemade blueberry preserve for the best fruity flavor and vibrant color in the center.
Grease Your Ramekins Well: Lightly grease the ramekins or use baking spray to ensure easy removal and clean serving edges.
Layer Carefully: Add the butter cake base first, followed by a small spoonful of preserves, and then the cream cheese layer. This creates perfect gooey layers when baked.
Don’t Over-Bake: Bake just until the edges are set but the centers are still slightly jiggly. They’ll firm up as they cool and stay gooey inside.
Serve Warm: These cakes are best served warm, straight from the ramekin with a scoop of vanilla ice cream melting on top.
Let Them Cool Slightly Before Serving: Allow the cakes to cool for 5–10 minutes so the layers set just enough before digging in.
How to Store Blueberry Gooey Butter Cakes for Two:
Room Temperature (Short Term): If you plan to enjoy them the same day, you can keep the cakes covered at room temperature for up to 6 hours.
Refrigerator (Up to 4 Days): Store cooled cakes covered or in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 20–30 seconds until warm and gooey.
Freezer (Up to 2 Months): Wrap each cooled cake tightly in plastic wrap and place in a freezer-safe bag or container. Thaw overnight in the fridge and reheat before serving.
Best Served Warm: For the ideal texture and flavor, always reheat before enjoying—especially if serving with ice cream.
Avoid Storing with Ice Cream: Store the cakes separately from ice cream to preserve the texture and prevent sogginess.
FAQs:
Q: Can I make these ahead of time?
A: Yes! You can prep and bake the cakes in advance. Store them in the fridge and reheat before serving for that warm, gooey texture.
Q: Can I use fresh blueberries instead of preserves?
A: You can, but preserves add a concentrated burst of sweetness and flavor. If using fresh blueberries, consider simmering them briefly with a bit of sugar to create a quick jam.
Q: What kind of cream cheese works best for the filling?
A: Full-fat block cream cheese works best for a rich and creamy texture. Avoid whipped or spreadable kinds, which can make the filling too soft.
Q: What size ramekins should I use?
A: This recipe is designed for two 14-ounce ramekins or four 8-ounce ramekins. You can also use a larger baking dish if preferred—just adjust bake time slightly.
Q: Can I double the recipe?
A: Absolutely! Simply double all ingredients and use a larger baking dish for sharing (see notes section in the recipe card below for details).
Q: Do I have to serve these with ice cream?
A: Not at all—but a scoop of vanilla ice cream pairs perfectly with the warm, gooey filling and adds to the indulgent experience.
Check out my other small-batch recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these blueberry gooey butter cakes for two. Happy baking!
