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Momofuku Ooey Gooey Butter Cake Bars with Blueberries

May 28, 2012 By Naomi Robinson | Bakers Royale 25 Comments

There was some dispute amongst me and my friends as to where these ooey gooey bars actually orginated, but wherever they did,  Momofuku’s Milk Bar definitely mainstreamed it. So for all their popularity and for a person who adds 20 sugar packets to a Venti Starbucks, I have to admit when I first had these bars I found them way too sweet.

Momofuku Gooey Butter Cake Bars

I know – contradiction, but lets not talk about my shifting logic. Lets talk about finding a balance that keeps the richness of the original recipe while toning down the sweetness of it.

 

The recipe  I used, as the title suggests is adapted from Christina Tosi of Momofuku Milk Bar. I got busy and made one batch after another, and I ate and I ate-okay, I ate  alot.  A few pounds heavier, I’ve now found my go-to version of the ooey gooey butter cake bars.

A few notes:

  • For the adaptations, I added lemon zest to the cake base for a slight bite of acidity and blueberries to the ooey gooey layer to balance out the sweetness with some tartness.
  • I prefer my bars on the firmer side, so I baked the bars for 40 minutes. For a more gooey center  and to stay closer to the original recipe bake the bars for only 30 minutes.

Momofuku Ooey Gooey Butter Cake Bars with Blueberries

Makes one 8×8 pan | Preparation: Line pan with enough parchment to create a 1 inch over hang on each side. Heat oven to 350 degrees F.

Ingredients:

  • 1 box of yellow cake mix
  • 4 ounces butter, melted
  • 1 egg
  • 1 tablespoon lemon zest
  • 10 oz. blueberries
  • 8 ounces cream cheese, softened
  • 2 eggs
  • 1 pound powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

  1. Place the dry cake mix, butter, 1 egg and lemon zest  in a bowl and mix until well blended. Press mixture into parchment-lined 8×8-inch pan. Sprinkle blueberries on top. Set aside.
  2. Place the cream cheese, remaining 2 eggs, sugar, vanilla and mix until well blended. Pour cream cheese mixture on top of blueberries 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 freezer for about 30 minutes or until firm, cut while cold, and transfer to mini-cupcake linersto serve.

Filed Under: Bars and Cookie Bars, Sweet

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Comments

  1. Averie @ Averie Cooks says

    May 29, 2012 at 7:14 am

    I am all about!!! adapting C.Tosi recipes because although I love her creativity, her recipes have 3 or 4 recipes within a recipe! I love using boxed cake mix and an egg for the base layer of my bars and topping with cream cheese is a winner! These look awesome!!!

  2. Terry says

    May 29, 2012 at 10:33 am

    They looks delicious and so inviting! Even fresh re currants may add tartness to balance the sweet side! I will try them!

  3. Katrina @ Warm Vanilla Sugar says

    May 29, 2012 at 10:50 am

    What a fabulous recipe. I haven’t tried anything like this before and know I’ll love it!

  4. Rachel @ Baked by Rachel says

    May 29, 2012 at 3:06 pm

    ooey gooey awesome

  5. Erin says

    May 29, 2012 at 5:16 pm

    I really need to dive into that cookbook already, everything from it looks awesome!

  6. Ann P. says

    May 29, 2012 at 6:02 pm

    Momofuku is definitely a place I want to visit! Love that i can make these bars and get a sneak preview of their food!

  7. Catalina @ Cake with Love says

    May 29, 2012 at 6:49 pm

    These bars look so cute and fun to eat, I love the colors and the texture looks great!

  8. Brian @ A Thought For Food says

    May 29, 2012 at 1:06 pm

    I’m officially in love. I am marking this one down for Eric’s birthday weekend. We will be having people on the Cape and would love to serve these bars!

  9. Eleyn says

    May 30, 2012 at 12:43 am

    I’m craving these now! They look so easy to make and really yummy. I’m going to make these for my co-workers this upcoming weekend. 😀

  10. JulieD says

    May 30, 2012 at 3:26 am

    I die! I love these!! They look so good. Why can’t we be neighbors?

  11. diane says

    May 31, 2012 at 1:50 am

    I’ve been making these bars for 20years +….I got the recipe from my husbands Grandmother, she was from Missouri & I know that she made them for years……..

  12. Cheri says

    May 31, 2012 at 2:45 am

    these look soooo good! Ah, to have one right now!

  13. Naomi says

    June 1, 2012 at 12:54 pm

    Diane – I’ve been hearing that from a few a people – that is, the recipe has been around for a quite a while. One of my friends actually gave me this recipe over a year ago, and same thing, it’s been floating around her family for years too and that it went back to relatives from long ago as well.

  14. Delishhh says

    June 2, 2012 at 7:43 pm

    Never hears of these but they sound amazing, have to try it out!

  15. Sylvie @ Gourmande in the Kitchen says

    June 3, 2012 at 7:53 pm

    I couldn’t resist eating up all those bits and pieces to “test” along the way either! lol

  16. jane says

    June 22, 2012 at 12:23 pm

    I have now tried this recipe twice and the last time baked it for 53 minutes, it was still too gooey to eat. I have no idea what went wrong!! I would love them to look like your picture. Any thoughts?

  17. Maggie says

    July 10, 2013 at 11:36 pm

    same problem as Jane!

  18. Nadja says

    July 19, 2013 at 1:37 am

    Hello,

    Stumbled over your website and love your recipes. But – as I’m living in Holland, I’m wondering: what’s a ‘yellow cake mix’? We have cake mix of course, too. But I have no idea about sizes etc.

    But regardless: great recipes.

    Greetings from Holland.

  19. Megan says

    August 8, 2013 at 3:21 pm

    Idk whats up with this recipe. I baked them for 30 minutes and came out liquidy. Used 3/4 lb sugar and was still TOO sweet.

  20. Diane Cassidy says

    February 12, 2014 at 2:16 pm

    Same problem. It’s been over 40 minutes and still liquid in the middle. Giving it 10 more minutes. Hope it works cause it looks yummy!

  21. A Levine says

    April 20, 2014 at 8:30 pm

    Made these tonight! Delicious but per other comments…cook for 45 minutes then turn off the oven and let the pan continue to bake for another hour or close. You’ll get the firmer texture you need.

  22. Julie says

    June 15, 2014 at 10:46 am

    I have been making gooey butter cake my whole life. It originated in St. Louis. For those saying that they are way too gooey…I use these exact same quantities for a 13 x 9 pan not an 8 x 8 and always bake for 40 minutes at 350 degrees. Let it cool completely in the pan before eating. I know it is hard to resist but it always tastes better the 2nd day. Also, I’m a purist. No lemon zest or blueberries for me. Try the original before you tweek it. You won’t regret it!

  23. Michelle says

    June 29, 2015 at 6:09 pm

    Not sure, but mines turned out way different than the picture 🙁 If I make it next time I would definitely use a bigger pan and cut the sugar buy least half

  24. Kat says

    June 24, 2016 at 1:10 pm

    I had the same problem as others. 8″x 8″ pan is way too small, and even with much longer baking, they never fully cooked. That said, the taste was delicious. I will make them again, in a 9″x 13″ pan. Don’t know why an 8″ x8″ was ever written for this recipe.

  25. Emily Mathabatha says

    November 17, 2020 at 3:58 am

    Can you pls share recipe for yellow cake mix?

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About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

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