Indulge in a fresh and fruity dessert with our Blueberry Sheet Cake recipe! This delicious Blueberry sheet cake features a light and fluffy vanilla and blueberry cake base, with a homemade blueberry streusel center, topped with a tangy cream cheese frosting.
This easy-to-follow recipe guide will show you how to create this delicious cake in the comfort of your own home. Perfect for a special occasion or a sweet treat, this Blueberry Sheet Cake is the ultimate way to enjoy the taste of summer in a unique and satisfying way. We’re using the reverse creaming method for this Blueberry Sheet Cake which means it doesn't need a ton of creaming and has such a perfect cake texture. Other than the blueberry streusel center, this cake comes together super quick…even the streusel doesn’t take long to be fair and you could absolutely substitute the homemade blueberry jam with storebought to make the streusel even quicker to whip up.
Why you’ll love this
Fresh and Fruity
Our Blueberry Sheet Cake recipe features a light and fluffy vanilla and blueberry cake base sandwiching a blueberry streusel center all topped with a light cream cheese frosting. It's a great way to indulge in a dessert that's packed with fresh and fruity flavor.
Sweet and Tangy
This Blueberry Sheet Cake is topped with a sweet and tangy cream cheese frosting that perfectly complements the blueberry flavor. It's a unique and flavorful combination that's sure to please your taste buds.
Easy to Make
Despite its impressive taste, this Blueberry Sheet Cake is actually quite easy to make. Our step-by-step recipe guide will walk you through every step, so you can create this delicious cake with confidence. It's a great option for anyone who wants a special dessert without spending hours in the kitchen.
Perfect for Any Occasion
This Blueberry Sheet Cake is perfect for any occasion, whether it's a special holiday or just a sweet treat for yourself. It's a unique and flavorful cake that's sure to impress your guests. Plus, it's a great option for anyone who wants to try something new and delicious with a fresh and fruity twist!
Ingredients and substitutions for the best Blueberry Sheet Cake
- Plain flour: The finer crumb in plain flour gives our sponge cake it's signature texture. However, you can substitute in equal measure with self-raising flour and omit the baking powder, which is most commonly recommended for this recipe.
- Butter: Butter must be room temperature here to create the nice and fluffy cake. Unsalted was used as it is fresher than salted, however, you could absolutely substitute with salted butter.
- Sugar: Superfine or caster sugar gives our cake it’s sweetness without overly flavoring the cake allowing the blueberry flavors to really come to the fore. You could substitute with raw sugar or half and half with brown sugar, though your cake would have slightly more caramel flavor. Icing or confectioner’s sugar is best in the cream cheese frosting thanks to it’s incredibly fine texture.
- Milk: Full fat milk helps add moisture to our cake, but can be substituted with skim or non dairy milk.
- Greek yogurt: Adding a tart flavor that compliments the other moist ingredients, you could substitute with regular plain yogurt.
- Eggs: Room temperature eggs add structure and bind everything together and are the core to creating our nice cake.
- Baking soda and powder: These help the cake rise for a light crumb and avoid a stodgy result.
- Cream cheese: The core of our creamy frosting is room temperature full fat cream cheese, which results in giving us a light and fluffy frosting.
See recipe card for quantities.
Equipment needed to make this
Greaseproof paper: Lining your tin will make getting the cake out a breeze!
Mixing bowl: A medium mixing bowl is needed for the cake batter and a smaller one to whip the cream cheese together.
Hand or stand mixer: To whip the cake batter, this is best done with an electric beater to mix your moist ingredients through the dry ones for the perfect texture. It can be done by hand, but you will need some elbow grease to get the texture right.
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How to make Blueberry Sheet Cake:
Preheat the oven to 180C/350F and line a large cake tin with greaseproof paper.
Place the blueberries, sugar and lemon juice into a small saucepan on medium heat, cooking until thickened, approximately 15 minutes. Set aside to cool.
Toss in the butter and flour and stir slowly until the mixture resembles rough breadcrumbs. Set aside.
For the cake, place the sugar, flour and baking powder into a bowl.
Add the butter and beat on low until the mixture has a wet sand appearance, approximately 2 minutes.
Pour the milk, vanilla extract and Greek yogurt into a small jug and stir together until smooth, pour into the dry ingredients and combine on low until no dry portions remain in the bowl.
Scrape down the sides of the bowl and add in one egg and beat on low until it is fully combined, approximately 40 seconds.
Repeat with the remaining egg and beat until combined.
Toss in the blueberries and stir together.
Spoon half the batter into your cake tin and spread out to ensure the batter covers the entire base of your tin.
Toss the blueberry streusel over the batter evenly.
Spoon the remaining blueberry cake mixture on top of the streusel evenly.
Place in the oven and bake for 30 minutes or until golden and a skewer comes out clean.
Set aside to cool completely.
For the frosting, place the butter into a bowl and whip until pale, approximately 3 minutes.
Toss in the sugar and whip until it's well combined and smooth, approximately 1 minute.
Add the cream cheese and whip a further 30 seconds, until smooth, adding in the vanilla extract and combining.
Spoon on the top of your cake and smear evenly over the entire top.
Slice and serve.
Dig in!
Blueberry Sheet Cake
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 16
- Category: Cakes
Description
This delicious Blueberry sheet cake features a light and fluffy vanilla and blueberry cake base, with a homemade blueberry streusel center, topped with a tangy cream cheese frosting.
Ingredients
Homemade blueberry streusel
120 grams / ¾ cup blueberries
30 grams / 2 tablespoons superfine/caster sugar
14 grams / 1 tablespoon lemon juice
40 grams / 2 ¾ tablespoons butter
130 grams / ¾ cup plain flour
Blueberry cake
250 grams / 1 ¼ cups superfine/caster sugar
282 grams / 1 ¾ cups plain flour
8 grams / 2 teaspoons baking powder
¼ teaspoon sea salt
150 grams / 5.3 ounces butter, softened
100 milliliters / ⅓ cup + 1 tablespoon whole milk
93 grams / ⅓ cup Greek yogurt
2 teaspoons vanilla extract
2 large eggs, room temperature
190 grams / 1 cup blueberries
Frosting
65 grams / 2.3 ounces butter, room temperature
88 grams / ¾ cup + 1 ¾ tablespoons confectioner’s/icing sugar
200 grams / 7 ounces cream cheese, room temperature
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180C/350F and line a large cake tin with greaseproof paper.
Blueberry streusel
- For the blueberry streusel, place the blueberries, sugar and lemon juice into a small saucepan on medium heat, cooking until thickened and a line is held in the center of your mixture, approximately 15 minutes. Set aside to cool.
- Toss in the butter and flour and stir slowly until the mixture resembles rough breadcrumbs. Set aside.
Blueberry cake
- Place the sugar, flour and baking powder into a bowl.
- Add the butter and beat on low until the mixture has a wet sand appearance and no butter portions remain that are larger than a pea (the smaller the better), approximately 2 minutes.
- Pour the milk, vanilla extract and Greek yogurt into a small jug and stir together until smooth, pour into the dry ingredients and combine on low until no dry portions remain in the bowl.
- Scrape down the sides of the bowl and add in one egg and beat on low until it is fully combined, approximately 40 seconds.
- Repeat with the remaining egg and beat until combined.
- Toss in the blueberries and stir together.
- Spoon half the batter into your cake tin and spread out to ensure the batter covers the entire base of your tin.
- Toss the blueberry streusel over the batter evenly.
- Spoon the remaining blueberry cake mixture on top of the streusel evenly.
- Place in the oven and bake for 30 minutes or until golden and a skewer comes out clean.
- Set aside to cool completely.
Frosting
- Place the butter into a bowl and whip until pale, approximately 3 minutes.
- Toss in the sugar and whip until it's well combined and smooth, at least 1 minute.
- Add the cream cheese and whip a further 30 seconds before adding in the vanilla extract and combine.
- Spoon on the top of your cake and smear evenly over the entire top.
- Slice and serve.
- Dig in!
Notes
Recipe by Roamingtaste
Nutrition
- Calories: 360 calories per serve
Keywords: blueberry cake, sheet cake, cream cheese frosting
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