Blueberry Sheet Cake
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.
Servings 16
Calories 360kcal
Ingredients
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.
Nutrition
Calories: 360kcal