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
Units
Scale
For the cake:
- 2 1/4 cup all-purpose flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons of unsalted butter (one stick)
- 1 cup plus 2 tablespoons sugar
- 2 eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla
- Zest from 1 lemon
- 3/4 cup pureed blueberries
For the icing:
- 8 ounces softened cream cheese
- 1/2 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 1/3 of the flour mixture followed by 1/3 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.
