Blueberry Cake

This easy Blueberry Cake is a moist buttermilk sheet cake bursting with fresh blueberries and topped with a naturally pink blueberry buttercream frosting.

Course Dessert

Cuisine American

Keyword Blueberry Cake

Prep Time 20

Cook Time 32

Servings servings

Calories 409kcal

Author Jason Decker

Ingredients

2 1/2 cups + 2 teaspoons all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar packed
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 tablespoon vanilla extract
2 cups fresh blueberries

For the frosting:

1/2 cup salted butter softened
3 cups powdered sugar sifted
1/3 cup fresh blueberries
1/2 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F. Spray a 9×13 baking dish with baking spray and set aside.
Sift 2 ½ cups of the flour into a large bowl.
2 1/2 cups + 2 teaspoons all-purpose flour
Add the sugar, brown sugar, baking powder, and salt, and whisk to combine.
3/4 cup granulated sugar, 3/4 cup light brown sugar, 1 tablespoon baking powder, 1/2 teaspoon salt
Add the buttermilk, oil, eggs, and vanilla, and stir to combine until there are no dry patches left.
1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, 1 tablespoon vanilla extract
In a medium bowl, toss the blueberries with the remaining 2 teaspoons of flour.
2 cups fresh blueberries
Add the blueberry mixture to the cake batter and fold them in.
Add the batter to the prepared baking dish and smooth it out.
Bake for 27-32 minutes until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely.
Once the cake is cooled, make the frosting by placing the butter into the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer. Whip until smooth.
1/2 cup salted butter
Add the powdered sugar a little at a time until fully mixed in; scrape the sides as needed. The mixture will be thick.
3 cups powdered sugar
Add the blueberries and vanilla mix for 2-3 minutes until light and fluffy. Give it a good stir to make sure the blueberries got mixed in all the way.
1/3 cup fresh blueberries, 1/2 teaspoon vanilla extract
Frost the cake, slice, and serve.

Notes

Toss blueberries with a little bit of flour before adding to the cake batter to stop them from sinking.
Use a large mixing bowl for easy stirring—less mess.
Always check with a cake tester or toothpick in the center of the cake to see if it’s done.
Let the cake cool completely on a wire rack before frosting.
For super fluffy frosting, beat at medium-high speed until light.
Don’t overmix your flour mixture—just mix until everything comes together.

Nutrition