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.
This cake is really delightful, and I’m especially proud of it because it took me three whole tries to get it right. The end result was a light, fruity, and sophisticated cake with a wonderfully tart blueberry lemon icing.
About the cake:
I love this recipe. It’s my core fruity cake recipe that I adapted from an old Martha Stewart recipe from way back in the 2010s. It’s definitely evolved over the years, but still one of my favorites. The key with this recipe is to account for how much liquid is in your fruit of choice and how dense you want the cake. Blueberry is a strong flavor when baked, and I wanted a light cake, so 3/4 cup of blueberry puree is the exact amount needed. Too much more, and it will produce a dense cake that won’t rise.
How to make the cake:
This is a traditional cake recipe that starts with creaming the butter and sugar. Cream the butter for at least 3 minutes; you want to make sure 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!
Cream cheese icing is so easy to make. You just combine all the ingredients with a mixer, taking care that all the powder sugar doesn’t go everywhere. I also used store-bought jam and lemon curd, just to keep things nice and easy.
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