Blueberry Butter Sheet Cake

Blueberry butter cake delivers the comforting richness of butter paired with the brightness of blueberries, all baked into a tender era of sweetness. This dessert is warm, inviting, and easy to make when you want something homemade without complexity. Ideal for any time you crave a simple, satisfying cake that still feels special.

• Cut the butter into cubes, add salt and powdered sugar, and beat well with a mixer.
• Add the almond flour and egg and beat.
• Add the sifted wheat flour, mix well, and refrigerate for at least 1 hour.
• Remove the chilled dough from the refrigerator, roll it out to a thickness of 3 mm, place it in a baking pan, gently press the dough into the pan with your hands, and remove any excess dough. Prick with a fork to prevent the base of the pie from puffing up during baking. Refrigerate for 20 minutes.
• Prepare the creamy filling. Add granulated sugar to the cream cheese at room temperature and beat well with a mixer.
• Add the sour cream and milk, sifted flour, egg and egg yolk, and lemon juice one by one. Mix well after adding each ingredient.
• Rub the creamy mixture through a sieve.
• Place half of the fresh blueberries in the cooled pie crust and cover with the creamy filling. Place the remaining berries on top.
• Bake in a preheated oven at 180 degrees for 35 minutes. Allow the cake to cool, remove from the pan, and refrigerate for 2 hours. Cut into pieces and serve.

Tip:

1. Almond flour will make the cake crispy and flavorful. If you don’t have it, replace it with low-gluten flour.
2. Fresh blueberries can be replaced with blueberry jam, fresh strawberries, or raspberries.
3. Baking time can be increased or decreased; focus on your oven.