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Baking recipe · from the recipe book

Blueberry Sheet Cake with Cocoa Ribbon

A tender, buttery vanilla sheet cake bursting with juicy blueberries, swirled through the middle with a fudgy cocoa filling and finished with a light lemon glaze.

Blueberry Sheet Cake with Cocoa Ribbon

Ingredients

  • 2¼ cups280 gAll-purpose flour
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ½ tsp3 gSalt
  • ⅔ cup140 gUnsalted buttersoftened
  • 1 cup200 gGranulated sugar
  • 2 large100 gEggsroom temperature
  • 2 tsp8 gVanilla extract
  • 1 tbsp6 gLemon zest
  • 1 cup240 gPlain yogurt, low-fatroom temperature
  • 2 cups300 gBlueberriesrinsed and patted dry
  • ⅓ cup30 gUnsweetened cocoa powdersifted
  • ⅓ cup packed70 gBrown sugar
  • ½ cup110 gCream cheesesoftened
  • ¾ cup90 gPowdered sugar
  • 1½ tbsp20 gLemon juice

Steps

  1. Set out the butter, egg, yogurt and cream cheese to soften for about 30 minutes.
  2. Heat the oven to 350°F (175°C). Rub about 1 teaspoon of the butter over a 9x13-inch pan, keeping the rest of the butter for the batter.
  3. Make the cocoa filling: beat the cream cheese with the brown sugar and the unsweetened cocoa powder until smooth and glossy, then set it aside.
  4. Measure out 1 tablespoon of the flour and set it aside. In a bowl, whisk the rest of the flour with the baking powder, baking soda and salt.
  5. Toss the blueberries with the reserved tablespoon of flour so they stay suspended in the batter.
  6. In a large bowl, beat the remaining butter with the granulated sugar until pale and fluffy, about 3 minutes, then beat in the egg one at a time, followed by the vanilla and the lemon zest.
  7. Add the flour mixture in three parts, alternating with the yogurt in two parts, mixing just until combined; gently fold in the floured blueberries.
  8. Spread half of the batter in the pan, dollop the cocoa filling over it and spread gently, then top with the remaining half of the batter and swirl once with a knife.
  9. Bake 35 to 40 minutes, until a toothpick inserted in the cake (not the filling) comes out clean.
  10. Cool the cake in the pan on a rack for at least 45 minutes.
  11. Whisk the powdered sugar with the lemon juice into a thin glaze, drizzle it over the cooled cake, let it set 5 minutes and cut into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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