Bea’s Blueberry Sheet Cake
A tender lemon-blueberry sheet cake made with buttermilk and fresh berries, then finished with fluffy blueberry cream cheese frosting. Its bright citrus flavor and colorful topping make it ideal for spring gatherings, summer parties, and celebrations.
INGREDIENTS:
3 cups all-purpose flour for the cake
1 tbsp all-purpose flour reserved for coating the blueberries
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter softened, for the cake
1 1/2 cups granulated sugar
4 large eggs room temperature
2 tsp vanilla extract for the cake
1 cup buttermilk room temperature
3 lemons zested
1/4 cup fresh lemon juice about 2 lemons
1 1/2 heaping cups fresh blueberries
3/4 cup unsalted butter softened, for the frosting
6 oz cream cheese softened
1/4 cup blueberry jam
3 cups powdered sugar
1 tsp vanilla extract for the frosting
fresh blueberries optional, for garnish
DIRECTIONS:
Preheat the oven to 350°F. Grease a 9×13-inch baking pan and line it with parchment paper if desired.
In a medium bowl, whisk together 3 cups flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the softened butter and granulated sugar for 2–3 minutes, until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
With the mixer on low, gradually add the buttermilk. The mixture may appear slightly curdled.
Add the dry ingredients in two additions and mix only until combined.
Mix in the lemon zest and lemon juice.
Toss the blueberries with the reserved tablespoon of flour, then gently fold them into the batter.
Spread the batter evenly in the prepared pan.
Bake for 40–45 minutes, until a toothpick inserted in the center comes out clean.
Let the cake cool completely before frosting.
For the frosting, beat the softened butter for 5–8 minutes, until pale and fluffy.
Add the softened cream cheese and beat until smooth.
Mix in the blueberry jam …
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