Bea’s Blueberry Sheet Cake

Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, softened
• 1 cup whole milk
• 3 large eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 ½ cups fresh blueberries, rinsed and patted dry
• 1 cup unsalted butter, softened (for frosting)
• 4 cups powdered sugar
• ¼ cup fresh blueberries (for frosting)
• 2 tablespoons milk (or more for desired consistency)
• 1 teaspoon vanilla extract (for frosting)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch sheet cake pan.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
3. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
4. In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture, mixing until just combined. Do not overmix to keep the cake moist.
5. Gently fold in the fresh blueberries using a spatula, being careful not to break them apart.
6. Pour the batter into the prepared sheet pan and spread it evenly.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. The top should be lightly golden brown.
8. Once baked, allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
9. While the cake is cooling, prepare the homemade blueberry frosting. In a medium bowl, beat the softened butter until creamy. Gradually mix in the powdered sugar until combined.
10. Add the fresh blueberries, milk, and vanilla extract. Mix until smooth and fluffy. Adjust the milk as needed to reach your desired frosting consistency.
11. Once the cake is completely cool, spread the blueberry frosting evenly over the top. Decorate with additional fresh blueberries if desired.