Blueberry Sheet Cake
Spring has sprung and I am here for all of the spring and summer berries, including fresh blueberries! The fresh blueberries in this fluffy blueberry sheet cake give every bite a bit of freshness, and when paired with the blueberry buttercream this cake is *mwah* chef's kiss! The vanilla cake is super moist and studded with fresh blueberries, and the blueberry buttercream is incredibly luscious and creamy it basically melts in your mouth.
Equipment
Ingredients
Blueberries
- 1 ⅓ cups (200 grams) fresh blueberries
- 1 tablespoon all purpose flour
Cake
- 2 ½ cups (313 grams) all purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup (113 grams) unsalted butter room temperature
- ½ cup (100 grams) vegetable oil
- 1 ½ cups (300 grams) granulated sugar
- 4 eggs room temperature
- 2 teaspoons vanilla extract
- ¾ cup (180 grams) whole milk room temperature
Blueberry Buttercream
- ¾ cup (170 grams) unsalted butter room temperature
- 4-5 cups (480-600 grams) powdered sugar
- ½ cup (130 grams) blueberry jam use your favorite store bought jam!
- 1 pinch salt
- ½ tablespoon vanilla extract
- 2-3 tablespoons milk/heavy cream if needed
Instructions
Blueberries
- Toss together the blueberries with one tablespoon of flour until evenly coated - this will prevent the blueberries from sinking to the bottom of the cake. Set aside.
Cake
- Preheat oven to 350F and line a 13x9 inch pan with parchment paper with overhang on the long sides. This will make it easier to remove the cake from the pan.
- In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a medium-sized bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and oil together on high speed until completely combined. This will only happen if the butter is fully at room temperature. About 2-3 minutes.
- With the mixer on low speed, stream in the granulated sugar then beat on medium speed until combined and fluffy. Stop to scrape down the bottoms and sides of the bowl.
- Add the eggs, one at a time, mixing well on low speed in between each addition, scraping down the sides and bottom of the bowl as necessary. Add the vanilla extract and mix on low-medium speed until combined.
- Add half of the dry ingredients and mix on low speed until the flour is almost fully incorporated. Once almost fully incorporated, add half of the milk and mix until almost combined. Stop to scrape down the sides and bottom of the bowl. Repeat this with the other halves of the dry ingredients and the milk. Do not over mix.
- Pour the batter into the prepared pan. Sprinkle the blueberries evenly on top of the batter, but being careful not to dump all the extra flour that the blueberries didn’t pick up on top of the cake. Sprinkling them on top instead of mixing them through the batter should prevent them from sinking to the bottom of the cake.
- Bake the cake for 40-50 minutes (all ovens differ - so begin checking it at 40 minutes) until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove from the oven and allow the cake to completely cool in the pan.
Blueberry Buttercream
- In a medium-sized bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter by itself on medium-high speed for 1-2 minutes until smooth and creamy.
- Add one cup of the powdered sugar, salt, vanilla extract, and blueberry jam and beat until combined, starting at low speed so the sugar doesn’t fly out of the bowl, then bumping it up to high speed. Continue to add one cup of powdered sugar add a time and repeat. You may need to add more powdered sugar (to thicken) or milk (to thin) depending on the desired consistency.
- Once desired consistency is reached, whip for 2-3 minutes on medium-high speed.
- One the cake is completely cool, frost with the buttercream and enjoy!
Tried this recipe?Let us know how it was!