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.

Bea’s Blueberry Sheet Cake

A tender, buttery sheet cake filled with juicy blueberries and bright lemon flavor, then finished with a smooth blueberry cream cheese frosting. The combination of sweet berries, tangy lemon, and creamy frosting makes this an easy dessert for gatherings, birthdays, or whenever you want something homemade and delicious.

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

1. Prepare the Pan

Heat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.

For easier removal, place parchment paper in the pan, leaving enough paper hanging over the edges to lift the cake out once it has cooled.

2. Combine the Dry Ingredients

Add 3 cups of flour, baking powder, baking soda, and salt to a medium bowl. Whisk until evenly combined, then set aside.

3. Make the Cake Batter

Using a large mixing bowl, beat the softened butter and sugar together for 2 to 3 minutes, until pale and fluffy.

Add the eggs individually, beating well after each one. Mix in 2 teaspoons of vanilla.

Lower the mixer speed and slowly pour in the buttermilk.

4. Add the Remaining Ingredients

Add the dry mixture to the wet ingredients in two batches. Mix just until the flour is incorporated; avoid overmixing.

Add the lemon zest and lemon juice, stirring until evenly blended throughout the batter.

5. Fold in the Blueberries

Put the blueberries in a small bowl and gently toss them with the remaining 1 tablespoon of flour.

Carefully fold the berries into the batter, being gentle so they remain whole.

6. Bake the Cake

Transfer the batter to the prepared pan and spread it into an even layer.

Bake for 40 to 45 minutes, until the surface is lightly golden and a toothpick inserted into the middle comes out clean.

Let the cake cool completely before adding the frosting.

7. Make the Blueberry Cream Cheese Frosting

Beat the ¾ cup of softened butter in a large bowl for about 5 minutes, until light and fluffy.

Add the softened cream cheese and continue beating until smooth. Mix in the blueberry jam.

Slowly add the powdered sugar while mixing on low speed. Add the remaining teaspoon of vanilla, then increase the mixer speed and beat for approximately 2 minutes, until the frosting is smooth, airy, and creamy.

8. Frost and Serve

Once the cake has cooled completely, spread the frosting evenly across the top. Use a spatula to make swirls or decorative patterns if desired.

Slice the cake into squares and serve.

Serving Suggestion

Top each piece with a few fresh blueberries and a sprinkle of lemon zest for a simple finishing touch.