Blueberry Vanilla Sheet Cake with Cream Cheese Frosting

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

A moist vanilla sheet cake studded with fresh blueberries and topped with a tangy cream cheese frosting. This American-inspired recipe, ready in about 70 minutes, layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 380 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 2 tsp pure vanilla extract
• 1 cup whole milk
• 1 1/2 cups fresh blueberries
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened (for frosting)
• 3 cups powdered sugar
• 1 tsp pure vanilla extract (for frosting)
• 1 tsp lemon zest

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F. Grease and flour a 9x13-inch sheet pan. In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 1/2 tsp baking powder, and 1/2 tsp salt.
2. Step 2: In a large bowl, beat 1 cup softened unsalted butter and 1 3/4 cups granulated sugar on medium speed until fluffy, about 3 minutes. Add 4 large eggs one at a time, beating well after each addition. Mix in 2 tsp pure vanilla extract.
3. Step 3: Alternately add the flour mixture and 1 cup whole milk to the butter mixture, beginning and ending with flour, mixing just until combined.
4. Step 4: Gently fold in 1 1/2 cups fresh blueberries to the batter. Pour batter evenly into the prepared pan.
5. Step 5: Bake for 45-50 minutes until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
6. Step 6: Meanwhile, make frosting by beating 8 oz softened cream cheese with 1/2 cup softened unsalted butter until smooth. Gradually add 3 cups powdered sugar, 1 tsp vanilla extract, and 1 tsp lemon zest, beating until creamy.
7. Step 7: Spread the cream cheese frosting evenly over the cooled cake and refrigerate until set before slicing.