Blueberry Sheet Cake

This 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 for a standout sheet cake ideal for any dessert table.

Ingredients and substitutions for the best Blueberry Sheet Cake

• Blueberries: Fresh blueberries are best in the cake as they are plump and are less likely to release more moisture into the batter which helps our cake have a nice fine crumb. Either fresh or frozen works for the streusel base thanks to cooking the blueberries down.
• 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.

How to make Blueberry Sheet Cake:

Step 1: Blueberry base: Toss the blueberries, sugar and lemon juice in a saucepan on medium heat, cooking until thickened. Set aside to cool.

Step 2: Streusel: Toss in the butter and flour and stir slowly until the mixture resembles rough breadcrumbs. Set aside.

Step 3: Cake base: Stir the sugar, flour and baking powder in a bowl before whipping in the butter on low until the mixture has a wet sand appearance.

Step 4: Wet ingredients: Stir the milk, vanilla extract and Greek yogurt in a small jug and until smooth and pour into the dry ingredients and combine on low before adding in each egg until fully combined.

Step 5: Toss: In the blueberries and stir together.

Step 6: Half the batter: Spoon into your cake tin and spread out evenly.

Step 7: Streusel center: Toss the blueberry streusel over the batter evenly before spreading out the remaining cake batter evenly.

Step 8: Bake: Until golden and a skewer comes out clean. Set aside to cool completely.

Step 9: Frosting: Place the butter into a bowl and whip until pale.

Step 10: Sugar time: Toss in the sugar and whip until it's well combined and smooth.

Step 11: Cream cheese: Add the cream cheese and whip before adding in the vanilla extract and combine.

Step 12: Spoon on the top: And smear evenly over the entire top.

Step 13: Slice and serve: Dig in!

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Blueberry Sheet Cake

Sylvie Taylor

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.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Servings 16

Calories 360 kcal

Ingredients

  

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Homemade blueberry streusel

• 120 grams / ¾ cup fresh or frozen 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
• 110 grams / 2 large eggs room temperature
• 190 grams / 1 cup fresh 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

• Blueberries: Fresh blueberries are best in the cake as they are plump and are less likely to release more moisture into the batter which helps our cake have a nice fine crumb. Either fresh or frozen works for the streusel base thanks to cooking the blueberries down.
• 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.
• Greek yogurt: Adding a tart flavor that compliments the other moist ingredients, you could substitute with regular plain yogurt.
• 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.
• Square tin: A 25×25 cm or 10×10 inch square baking tin works well here, though a rectangle tin of similar size would also work well.

Recipe by Roamingtaste

Nutrition

Calories: 360kcal

Keyword berry baking, cake, snack cake

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