Blueberry Sheet Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">170g unsalted butter, softened</li><li class="ingredients-single-item">300g granulated sugar</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">120ml whole milk, room temperature</li><li class="ingredients-single-item">60ml sour cream (or Greek yogurt)</li><li class="ingredients-single-item">300g fresh blueberries (or frozen, not thawed)</li><li class="ingredients-single-item">1 tbsp all-purpose flour (for coating blueberries)</li><li class="ingredients-single-item">For the Cream Cheese Frosting:</li><li class="ingredients-single-item">225g cream cheese, softened</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">300g powdered sugar, sifted</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">Fresh blueberries for garnish (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23 x 33cm (9 x 13-inch) baking pan</li><li class="equipment-single-item">Electric mixer (hand or stand)</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Offset spatula</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Line your 23 x 33cm baking pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease any exposed parts of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the 280g flour, 2 tsp baking powder, and 1/2 tsp salt. This even distribution of leavening agents ensures your cake will rise uniformly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, toss the blueberries with 1 tbsp of flour until coated. This crucial step prevents the berries from sinking to the bottom of your cake during baking by giving them a dry surface that the batter can grip onto.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Using your electric mixer, beat the 170g softened butter and 300g sugar on medium-high speed for 4-5 minutes until pale and fluffy. Don't rush this step—proper creaming incorporates air into the batter, creating the foundation for a light, tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Mix in the 2 tsp vanilla extract. Your batter may look slightly curdled at this point—that's perfectly normal!</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Reduce mixer speed to low and add the flour mixture in three portions, alternating with the milk and sour cream (beginning and ending with flour). Mix just until combined after each addition—overmixing at this stage will develop gluten and result in a tougher cake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gently fold in the flour-coated blueberries with a spatula using a light hand. Your goal is to distribute them evenly throughout the batter without crushing them, which would release juice and discolor the cake.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Spread the batter evenly in your prepared pan, smoothing the top with an offset spatula. Tap the pan gently on the counter a few times to release any large air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 28-32 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). The cake should be golden around the edges and spring back when lightly touched. Be careful not to overbake, as this will dry out your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cake to cool completely in the pan on a wire rack before frosting. This cooling period allows the structure to set and makes frosting much easier.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the frosting, beat the softened cream cheese and butter until completely smooth and fluffy, about 2-3 minutes. Add the vanilla extract and pinch of salt, then gradually add the sifted powdered sugar on low speed to avoid a sugar cloud! Once incorporated, increase to medium-high and beat until light and fluffy, about 2 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once the cake is completely cool, spread the frosting evenly over the top using an offset spatula. Create decorative swirls if desired. If you're using fresh blueberries for garnish, scatter them across the top now.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>For the cleanest slices, refrigerate the frosted cake for about 30 minutes before cutting. Store any leftovers in an airtight container in the refrigerator for up to 4 days, allowing slices to come to room temperature before serving for the best flavor and texture.</li></ol>