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blueberry sheet cake

Blueberry Sheet Cake

  • Author: Sylvie Taylor
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 16
  • Category: Cakes


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.


Homemade blueberry streusel
120 grams / 3/4 cup blueberries
30 grams / 2 tablespoons superfine/caster sugar
14 grams / 1 tablespoon lemon juice
40 grams / 2 3/4 tablespoons butter
130 grams / 3/4 cup plain flour
Blueberry cake
250 grams / 1 ¼ cups superfine/caster sugar
282 grams / 1 3/4 cups plain flour
8 grams / 2 teaspoons baking powder
1/4 teaspoon sea salt
150 grams / 5.3 ounces butter, softened
100 milliliters / 1/3 cup + 1 tablespoon whole milk
93 grams / 1/3 cup Greek yogurt
2 teaspoons vanilla extract
2 large eggs, room temperature
190 grams / 1 cup blueberries
65 grams / 2.3 ounces butter, room temperature
88 grams / 3/4 cup + 1 3/4 tablespoons confectioner’s/icing sugar
200 grams / 7 ounces cream cheese, room temperature
1 teaspoon vanilla extract


  1. Preheat the oven to 180C/350F and line a large cake tin with greaseproof paper.

Blueberry streusel

  1. 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.
  2. Toss in the butter and flour and stir slowly until the mixture resembles rough breadcrumbs. Set aside.

Blueberry cake

  1. Place the sugar, flour and baking powder into a bowl.
  2. 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.
  3. 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.
  4. Scrape down the sides of the bowl and add in one egg and beat on low until it is fully combined, approximately 40 seconds.
  5. Repeat with the remaining egg and beat until combined.
  6. Toss in the blueberries and stir together.
  7. Spoon half the batter into your cake tin and spread out to ensure the batter covers the entire base of your tin.
  8. Toss the blueberry streusel over the batter evenly.
  9. Spoon the remaining blueberry cake mixture on top of the streusel evenly.
  10. Place in the oven and bake for 30 minutes or until golden and a skewer comes out clean.
  11. Set aside to cool completely.


  1. Place the butter into a bowl and whip until pale, approximately 3 minutes.
  2. Toss in the sugar and whip until it's well combined and smooth, at least 1 minute.
  3. Add the cream cheese and whip a further 30 seconds before adding in the vanilla extract and combine.
  4. Spoon on the top of your cake and smear evenly over the entire top.
  5. Slice and serve.
  6. Dig in!


Recipe by Roamingtaste


  • Calories: 360 calories per serve

Keywords: blueberry cake, sheet cake, cream cheese frosting