This fresh blueberry sheet cake is the perfect combination of sweetness and tartness. It combines a fresh blueberry cake with cream cheese icing that's been loaded with blueberry jam and lemon curd.
Why you will love this recipe:
The best part of the is cake is how much fresh fruit flavor is packed in its light and fluffy texture. I have never been a fan of artificial flavors, especially in fruit-flavored desserts, and this sheet cake tastes 100% of fresh blueberry.
Blueberry is one of my favorite fruits to bake with, but I love fruity bakes in general. These Strawberry Cupcakes, Mini Blackberry Cheesecakes, and Strawberry Cream Cheese Pound Cake are also amazing!
About this recipe:
- Taste - The combination of pureed blueberry, sugar, and lemon is fresh and fruity.
- Texture - This is a light and fluffy cake.
- Effort - This is a medium/easy recipe. All the steps are easy, but there are multiple steps.
- Time - It takes about 20 minutes to make the cake batter, 30 minutes to cook, 30 minutes to cool, and 10 minutes to make the cream cheese frosting.
Key Ingredients:
Fresh blueberries: the cake is flavored with fresh blueberries that are pureed and blended. I would not recommend using frozen berries and have not tested the recipe with them.
All-purpose flour: the flour provides the structure to the cake, and this cake uses a precise amount that the cake needs to soak up the blueberries and still have a light crumb.
Milk and vanilla extract: These wet ingredients add moisture and flavor to the cake.
Cream Cheese: this is the base for the frosting, and it provides a wonderful tang and a little structure to the icing.
Blueberry Jam and Lemon Curd: These are the flavors for the frosting. Fresh blueberry wouldn't hold up, so a high-quality jam is best. My favorite is Bonne Maman.
How to make the cake:
The recipe is very easy to make; there are just multiple steps to complete it.
- Start by creaming the butter and sugar. Cream the butter for at least 3 minutes; you want to ensure that lots of air gets into the mixture, which will help produce a light cake.
- Next, beat in the eggs one at a time.
- Then add the wet and dry ingredients, alternating between the two.
- Finally, zest a lemon and fold in the blueberry puree, and then it's ready to be baked!
- While the cake is cooling, make the frosting by whipping the cream cheese and butter together.
- Then slowly add in the powdered sugar.
- Followed by the blueberry jam and lemon curd.
Tips for success:
This recipe is so easy that it's really hard to mess it up, but a few things will make it absolutely perfect.
- Make the blueberry puree by blended the blueberries in a blender or food processor. About 1 cup of blueberries will make ¾ cup puree, depending on how ripe they are.
- Let your cake cool completely before frosting it so that the frosting won't melt.
- Let your cream cheese and butter come to room temperature before mixing. You can also pop them into the microwave for 15 seconds to get them to room temp.
- Slowly add the powdered sugar, if you add to much at once all the dust will go everywhere.
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Blueberry Sheet Cake
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 1 9inx12in cake 1x
- Category: Desserts
- Cuisine: American
Description
This blueberry sheet cake is the perfect combination of sweetness and tartness. It combines a fresh blueberry cake with cream cheese icing that's been loaded with blueberry jam and lemon curd.
Ingredients
For the cake:
- 2 ¼ cup all-purpose flour
- ½ tablespoon baking powder
- ½ teaspoon salt
- 8 tablespoons of unsalted butter (one stick)
- 1 cup plus 2 tablespoons sugar
- 2 eggs
- ½ cup whole milk
- 1 teaspoon vanilla
- Zest from 1 lemon
- ¾ cup pureed blueberries
For the icing:
- 8 ounces softened cream cheese
- ½ cup unsalted butter
- 4 cups powdered sugar (more for a firmer icing)
- 3 tablespoons blueberry jam
- 2 tablespoons lemon curd
Instructions
For the cake:
- Preheat oven to 350 degrees, line a 9x12in baking tray with parchment paper.
- Whisk flour, salt, and baking powder together in a large bowl.
- Cream butter and sugar together in a stand mixer until light and fluffy. About 3 minutes.
- Add the eggs one at a time, beating completely before adding the next egg.
- Mix milk and vanilla together and while the mixer is on low, add ⅓ of the flour mixture followed by ⅓ of the milk, keep alternating wet and dry ingredients until all are incorporated.
- Add the zest from 1 lemon.
- Pour in the pureed blueberries and mix to combine.
- Pour the batter into the baking tray and bake for 30-35 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
For the icing:
- Beat the softened butter and cream cheese together until its well mixed.
- Add in the powdered sugar 1 cup at a time and beat well between each addition.
- Add in the blueberry jam and lemon curd and mix well.
Elizabeth says
This is the perfect blueberry cake! Loved this icing!
Jodi says
What is the cake in the picture decorated with? It is so lovely!