Ooey Gooey Blackberry Butter Bars

I think you are going to love this riff on the classic ooey gooey bar recipe. If you are a regular reader than you know the classic is something I find too sweet. If you’re a newer reader, then join me and let’s play with our food.

Ooey Gooey Blackberry Butter Bars via Bakers Royale

To start, I added coconut milk to the recipe and then mixed in some blackberries with lime for a hint of fruitness with every sweet bite. Have I convinced you?

Yes? Great! Because this is another recipe I’m sharing in which I’ve paired up with Driscoll for their Made with Love campaign. See, it’s always a great time to make something for those you love. It doesn’t have to be from scratch – nope – the idea is make it, share it and spread the love.

Ooey Gooey Blackberry Butter Bars from Bakers Royale

I know it’s the holidays and we are all strapped for time, but this is an easy and forgiving recipe. Your reward–being happy for doing good—and that’s for no other reason than you want to.

Unless your heart is battery operated, who can turn that down? And because I know this recipe may not be for everyone, here’s a link to Driscoll’s recipe box, with a plethora of ideas. Now let’s all go and do good with some Made with Love baked goods.

Ooey Gooey Blackberry Butter Bars via Bakers Royale 210x260

this recipe

Ooey Gooey Blackberry Butter Bars

Yield: Makes one 8x8 pan


  • 1 box of yellow cake mix
  • 4 tablespoons of sweetened shredded coconut
  • 2 ounces butter, melted
  • 1 egg
  • 1 tablespoon lime zest
  • 10 oz. blackberries
  • 8 ounces cream cheese, softened
  • 2 ounces of coconut milk (full fat)
  • 2 eggs
  • 1 pound powdered sugar
  • 1 teaspoon vanilla extract


Preparation: Line pan with enough parchment to create a 1 inch over hang on each side. Heat oven to 350 degrees F.

  1. Place the dry cake mix, shredded coconut,  butter, 1 egg and lemon zest in a bowl and mix until well blended. Press mixture into parchment-lined 8x8-inch pan. Sprinkle blackberries on top. Set aside.
  2. Place the cream cheese, coconut milk, remaining 2 eggs, sugar, vanilla and mix until well blended. Pour cream cheese mixture on top of blackberries and spread mixture all the way to the edges. Bake for at 350 degrees F for 30 minutes, or until the edges are a light golden brown, and the center slightly jiggles when pan is tapped.
  3. Cool completely in pan. Turn out onto a cutting board and cut into 1-inch-squares. For nice clean edges place pan in the refrigerator for about 30 minutes or until firm, cut while cold, and transfer to mini-cupcake liners to serve.

Disclosure: This is a sponsored post in partnership with Driscolls. However, all opinions and thoughts are mine. 

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  1. Avatar for Naomi RobinsonNorma @ Allspice and Nutmeg says

    I love your recipes. I love your photos. I wish I could make a recipe a day from your blog, but then I’d have to buy larger jeans :)

  2. Avatar for Naomi RobinsonSamantha says

    I made the blueberry version of these yesterday, and while they were pretty tasty (albeit very sweet, which you mentioned), mine did not come out as clean as yours! I also cooked them for nearly an hour and a half to get the centre to firm up. Come to think of it, I wonder if there’s a typo in this recipe? Should there be three eggs total or two eggs total? Ingredients say 2, while directions say 3.

    • Avatar for Naomi Robinson

      naomi replied: — December 12th, 2013 @ 8:31 am

      HI Samantha – It is three eggs total. One egg for the crust portion and 2 for the custard portion. In terms of clean cuts–chill it first, spray your knife with nonstick spray and wipe it down and cut(don’t forget to wipe between slices). Then let it come to room temperature to serve.

  3. Avatar for Naomi Robinsonteri says

    Hi – where does the coconut milk go? it’s in the ingredient list but not in the directions… Is in the cream cheese mixture, or the yellow cake mixture?

    • Avatar for Naomi Robinson

      Naomi Robinson replied: — December 14th, 2013 @ 4:48 pm

      HI Teri – Thanks for letting me know. I’ve updated the recipe.

  4. Avatar for Naomi RobinsonEmilie@TheCleverCarrot says

    So, so pretty! I love the combination of flavors you used (I could live on blackberries…) Sunning lighting as well :)

  5. Avatar for Naomi RobinsonSandy says

    Do you think you could make this with gluten-free cake mix? Also, could I substitute coconut milk since I don’t have any? Though, I guess I could go buy some if I need to? Thanks. They look delicious and I want to serve for a dinner party I’m having.

  6. Avatar for Naomi Robinsonpennycharla says

    I am making this as I write…..I think the 30 minutes baking time may be just a bit off. I am at 30 minutes and it is still very runny. Can’t wait to taste it though.

  7. Avatar for Naomi RobinsonNancy Gordon says

    Hey…what size pan did you use? Looks yummy! Wanna try this weekend for Valentines Day! Thanks.

    • Avatar for Naomi Robinson

      Lisa replied: — February 17th, 2014 @ 11:33 am

      It says 8×8 in the yield text under the printable recipe title.

  8. Avatar for Naomi RobinsonLisa says

    Ingredients list says lime zest and the directions use lemon. Which do you use? Or is there any preference for one over the other? I am leaning towards lemon.

  9. Avatar for Naomi RobinsonRuth Geddes says

    I’d like to make some for gifts before the mad Christmas rush. Can you tell me if these bars freeze well?

  10. Avatar for Naomi Robinsonmaude says

    i’m a reluctant blueberrrrry eater… luv bl. scones, muffins, etc. but your recipe is the bes. made it. ate it all by myself… shame or as I see it, GREAT tnx to u