“Whoever Bea is, she knew exactly what she was doing. The frosting is one of the best things I have ever eaten.”
Bea’s Blueberry Sheet Cake
This delightful blueberry sheet cake combines a soft, tender crumb with bright lemon flavor and bursts of juicy blueberries in every bite. Fresh lemon zest and juice add a refreshing citrus note that perfectly complements the sweetness of the berries. Finished with a creamy blueberry-infused cream cheese frosting, this cake is ideal for family gatherings, celebrations, or anytime you’re craving a homemade dessert with bakery-style appeal.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour, divided | 3 cups + 1 tablespoon |
| Baking powder | 2 teaspoons |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter, softened | 1 cup (2 sticks) |
| Granulated sugar | 1½ cups |
| Large eggs, room temperature | 4 |
| Vanilla extract, divided | 3 teaspoons |
| Buttermilk, room temperature | 1 cup |
| Lemon zest | From 3 lemons |
| Fresh lemon juice | ¼ cup (about 2 lemons) |
| Fresh blueberries | 1½ heaping cups |
| Unsalted butter (for frosting) | ¾ cup |
| Cream cheese, softened | 6 ounces |
| Blueberry jam | ¼ cup |
| Powdered sugar | 3 cups |
Directions
Step 1: Prepare the Oven and Pan
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Helpful Tip: For easy removal, line the pan with parchment paper, leaving some overhang on the sides to use as handles after baking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together 3 cups of flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in 2 teaspoons of vanilla extract.
Reduce the mixer speed to low and gradually add the buttermilk.
Step 4: Finish the Batter
Add the dry ingredients to the wet mixture in two additions, mixing only until combined. Stir in the lemon juice and lemon zest until evenly distributed.
Step 5: Add the Blueberries
Place the blueberries in a small bowl and toss them with the remaining tablespoon of flour. Gently fold the coated berries into the batter, taking care not to crush them.
Step 6: Bake
Spread the batter evenly into the prepared pan.
Bake for 40 to 45 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before frosting.
Step 7: Prepare the Frosting
In a large bowl, beat the ¾ cup butter until smooth and fluffy, about 5 minutes.
Add the softened cream cheese and beat until fully combined. Mix in the blueberry jam until smooth.
Gradually add the powdered sugar, mixing on low speed until incorporated. Add the remaining teaspoon of vanilla extract, then beat on high speed for about 2 minutes until light and creamy.
Step 8: Frost and Serve
Spread the frosting evenly over the cooled cake, creating decorative swirls if desired.
Cut into squares and serve.
Serving Suggestion
For an extra touch, garnish with fresh blueberries or a little lemon zest before serving.
