Blueberry Chantilly Sheet Cake
Recently, I’ve had more blueberries than I know what to do with, so naturally, I developed a lot of new recipes. This Blueberry Chantilly Sheet Cake was one of my favorites! It starts with a soft vanilla cake layered with fresh blueberries, then gets soaked with a sweet milk mixture to make every bite incredibly moist. It’s finished with a generous layer of homemade blueberry sauce and a light, fluffy Blueberry Chantilly frosting that gets its vibrant color and fresh blueberry flavor entirely from real blueberries—no extracts or food coloring needed.
If you’re looking for a dessert that really celebrates blueberry season, this cake is hard to beat.
Why You’ll Love This Recipe
Whether you’re baking for a birthday, a summer barbecue, or simply trying to use up a big blueberry harvest, this cake has a fresh blueberry flavor in every bite. Between the homemade blueberry sauce, tender vanilla cake, and cloud-like frosting, it’s one of my favorite ways to showcase fresh berries.
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- Soft, moist vanilla cake layered with fresh blueberries.
- Homemade blueberry sauce made from real blueberries.
- Light and fluffy Blueberry Chantilly frosting.
- Sweet milk soak keeps every bite incredibly moist.
- Naturally colored frosting with no artificial dyes.
- Perfect for summer gatherings and celebrations.
Key Ingredients
Blueberries – Fresh blueberries are layered throughout the batter, cooked into the homemade sauce, and scattered on top for decoration. Frozen blueberries also work well in both the batter and sauce.
Sour Cream – Creates a wonderfully soft, tender crumb while adding richness to the cake.
Whole Milk & Sweetened Condensed Milk – Combined to make a simple milk soak that keeps the cake incredibly moist without becoming soggy.
Cream Cheese & Mascarpone – Together they create a frosting that’s rich enough to hold its shape but still incredibly light.
Heavy Whipping Cream – Folded into the frosting for its signature airy Chantilly texture.
Blueberry Sauce – The same homemade sauce flavors both the frosting and the filling, giving the cake its beautiful natural color and concentrated blueberry flavor.
How to Make Blueberry Chantilly Sheet Cake
I have the full recipe card with instructions and ingredients down below, but here I’ll break it down for you step by step.
Make the Blueberry Sauce
Add the blueberries, sugar, and lemon juice to a large saucepan. Cook over medium-high heat, stirring occasionally, until the blueberries release their juices and the mixture comes to a boil.
Continue Cooking
Reduce the heat to medium-low. Continue cooking for 25 to 35 minutes, stirring occasionally and gently crushing the berries as they soften. The mixture should reduce, darken, and become noticeably thicker.
Blend & Strain
Remove the pan from the heat. Carefully blend the mixture with an immersion blender until smooth. Alternatively, transfer it to a blender and blend until smooth, working carefully because the sauce will be hot.
Pour the sauce through a fine-mesh strainer, pressing firmly with a spatula to extract as much liquid and pulp as possible. Discard the skins and seeds left in the strainer.
Add the Cornstarch & Let Cool
Return the strained sauce to the saucepan.
Mix the cornstarch and water in a small bowl until smooth. Add the slurry to the blueberry sauce and cook over medium heat, stirring constantly, until the sauce comes to a gentle boil and thickens, about 1 to 2 minutes.
The finished sauce should be thick enough to spread without immediately running off a spoon. It will thicken further as it cools.
Transfer the sauce to a bowl. Place plastic wrap directly against its surface and let it cool to room temperature. Refrigerate for several hours, or until completely cold.
Reserve ½ cup for the Chantilly frosting. The remaining sauce will be used to cover the cake.
Make the Cake
Preheat the oven to 350°F (180°C). Grease a 9 × 13-inch metal baking pan and line the bottom with parchment paper.
Wash the blueberries and dry them thoroughly. Set aside.
In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
Beat the Butter & Sugar
In the bowl of a mixer, beat the butter for one minute. Add the sugar and beat for another 3 minutes, until light and fluffy.
Add the Oil, Eggs, & Vanilla
Add the oil and mix until incorporated.
Add the eggs one at a time, mixing well after each addition. Add the vanilla along with the last egg.
Add the Sour Cream
Add the sour cream and mix until combined.
Alternate the Dry & Wet Ingredients
Add the dry ingredients in three additions, alternating with the milk in two additions. Begin and end with the dry ingredients, mixing on low speed after each addition just until combined. Do not overmix.
Assemble the Cake
Spread half of the batter into the prepared pan.
Scatter one cup of blueberries evenly over the batter.
Add the Next Layer
Spoon the remaining batter over the blueberries before gently spreading it into an even layer.
Scatter the remaining blueberries over the top and lightly press them into the batter.
Instead of folding the blueberries into the batter, layering them helps keep them evenly distributed throughout the cake instead of sinking to the bottom while baking. It’s the same technique I like using whenever I want blueberries in every bite.
Bake
Bake for 40 to 45 minutes, or until the center springs back when gently pressed and a toothpick inserted into an area without a blueberry comes out clean or with a few moist crumbs. The internal temperature in the center should register about 205°F (96°C).
Remove the cake from the oven and let it cool in the pan for at least 30 minutes.
Make the Milk Soak
Whisk together the whole milk and sweetened condensed milk in a small bowl.
Once the cake is mostly cool, poke holes all over it with a fork or wooden skewer. Slowly pour the milk mixture evenly over the cake, allowing it to soak into the holes. Use a brush to help spread it evenly.
Cover the cake and refrigerate overnight.
Spread the Blueberry Sauce
Once the cake has cooled and you’re getting ready to serve, spread the blueberry sauce over the cooled, soaked cake.
Make the Blueberry Chantilly Frosting
Beat the softened butter for thirty seconds. Add the cream cheese and beat for about 1 to 2 minutes, until completely incorporated. Scrape the bottom and sides of the bowl well to remove any lumps.
Add the Powdered Sugar
Add the powdered sugar and vanilla extract. Beat on medium speed until smooth and slightly fluffy.
Add the Blueberry Sauce
Add the cooled blueberry jam and mix until evenly combined. Look at that color!
Make Whipped Cream
In a separate clean bowl, whip the very cold heavy cream until it holds medium-firm peaks. Do not overwhip.
Add the Whipped Cream to the Frosting
Add about one-third of the whipped cream to the blueberry cream cheese mixture and gently fold until mostly combined. Fold in the remaining whipped cream in two additions, using a spatula and taking care not to deflate it.
Continue folding just until the frosting is smooth, fluffy, and evenly combined. Use immediately.
Frost & Decorate!
Spread the Blueberry Chantilly frosting evenly over the chilled cake. I like to spread a smooth laye over the top and then pipe the edges with a piping bag.
Top with fresh blueberries and, if desired, a few oregano leaves for a beautiful finish.
Storage
Because of the Chantilly frosting, this cake should be stored in the refrigerator.
Cover tightly and refrigerate for up to 3 days.
The blueberry sauce can be prepared as much as 5 days in advance, making this a great make-ahead dessert for parties.
Expert Tips
These simple tips will help you achieve the softest cake and fluffiest frosting possible.
- Layer the blueberries instead of mixing them into the batter.
- Make sure the blueberry sauce is completely chilled before using it in the frosting.
- Thoroughly dry fresh blueberries before adding them to the batter.
- Fold the whipped cream gently to keep the frosting light and airy.
- Refrigerate the cake overnight after adding the milk soak for the best flavor and texture.
Variations
This recipe is easy to customize depending on the occasion or the fruit you have available.
- Add fresh lemon zest to the cake batter for extra brightness.
- Swap the blueberries for raspberries or blackberries.
- Garnish with white chocolate curls.
- Use thick blueberry preserves if you’re short on time.
- Bake the batter as cupcakes instead of a sheet cake.
FAQ
Yes. Frozen blueberries work beautifully in both the cake and sauce. Add them to the batter while still frozen.
Layering keeps the berries evenly distributed throughout the cake and helps prevent them from sinking.
Yes. About 3 cups of thick blueberry preserves can replace the homemade sauce.
Absolutely. In fact, it’s even better after chilling overnight.
Yes. Full-fat Greek yogurt works perfectly in place of sour cream.
More Blueberry Recipes You’ll Love
If you’ve still got blueberries left after making this cake, here are a few more recipes to add to your baking list. My Bakery Style Blueberry Muffins are perfect for breakfast, while my Blueberry Tart makes an easy weekend brunch dessert. For dessert, try my classic Blueberry Cake, chewy Blueberry Cookies, or rich Blueberry Crumble Cheesecake Bars. And if you’re looking for something that combines bright citrus with sweet blueberries, my Lemon Blueberry Bundt Cake is always a favorite during blueberry season.
If you make this Blueberry Chantilly Sheet Cake, I’d love to hear what you think! Leave a comment and rating below, and don’t forget to tag me on Instagram so I can see your beautiful creations.
Blueberry Chantilly Sheet Cake
Ingredients
Blueberry Sauce
- 6 cups fresh or frozen blueberries about 900 g
- 1â…› cups granulated sugar 225 g
- ¼ cup lemon juice 60 ml
- 2¼ tbsp cornstarch 18 g
- 2¼ tbsp water 34 ml
Cake Batter
- 2½ cups all-purpose flour 300 g
- ¼ cup cornstarch 30 g
- 2½ tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 9 tbsp unsalted butter softened (128 g)
- 1¾ cups granulated sugar 350 g
- ½ cup vegetable oil 120 ml
- 3 large eggs room temperature
- 2 tsp vanilla extract
- 1 cup sour cream 240 g
- ¾ cup whole milk 180 ml
- 1½ cups fresh blueberries about 225 g
Milk Soak
- ¼ cup whole milk 60 ml
- ¼ cup sweetened condensed milk about 80 g
Blueberry Chantilly Frosting
- 8 oz full-fat block cream cheese 226 g, slightly softened
- 8 oz mascarpone cheese 226 g, cold
- 1¼ cups powdered sugar 150 g
- 2 tsp vanilla extract
- 2¼ cups heavy whipping cream 540 ml, very cold
- ½ cup thick blueberry sauce 120 ml, chilled
Decoration
- 1 cup fresh blueberries
- fresh oregano leaves optional
Instructions
Blueberry Sauce
- Add the blueberries, sugar, and lemon juice to a large saucepan. Cook over medium-high heat, stirring occasionally, until the blueberries release their juices and the mixture comes to a boil.
- Reduce the heat to medium-low. Continue cooking for 25 to 35 minutes, stirring occasionally and gently crushing the berries as they soften. The mixture should reduce, darken, and become noticeably thicker.
- Remove the pan from the heat. Carefully blend the mixture with an immersion blender until smooth. Alternatively, transfer it to a blender and blend until smooth, working carefully because the sauce will be hot.
- Pour the sauce through a fine-mesh strainer, pressing firmly with a spatula to extract as much liquid and pulp as possible. Discard the skins and seeds left in the strainer.
- Return the strained sauce to the saucepan.
- Mix the cornstarch and water in a small bowl until smooth. Add the slurry to the blueberry sauce and cook over medium heat, stirring constantly, until the sauce comes to a gentle boil and thickens, about 1 to 2 minutes.
- The finished sauce should be thick enough to spread without immediately running off a spoon. It will thicken further as it cools.
- Transfer the sauce to a bowl. Place plastic wrap directly against its surface and let it cool to room temperature. Refrigerate for several hours, or until completely cold.
- Reserve ½ cup for the Chantilly frosting. The remaining sauce will be used to cover the cake.
Cake Batter
- Preheat the oven to 350°F (180°C). Grease a 9 × 13-inch metal baking pan and line the bottom with parchment paper.
- Wash the blueberries and dry them thoroughly. Set aside.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- In the bowl of a mixer, beat the butter for one minute. Add the sugar and beat for another 3 minutes, until light and fluffy.
- Add the oil and mix until incorporated.
- Add the eggs one at a time, mixing well after each addition. Add the vanilla along with the last egg.
- Add the sour cream and mix until combined.
- Add the dry ingredients in three additions, alternating with the milk in two additions. Begin and end with the dry ingredients, mixing on low speed after each addition just until combined. Do not overmix.
- Spread about half of the batter evenly into the prepared pan. Scatter 1 cup of the blueberries over the batter.
- Spoon the remaining batter over the blueberries and gently spread it into an even layer. Scatter the remaining ½ cup blueberries over the top, then press them lightly into the batter so they are mostly covered.
- Bake for 40 to 45 minutes, or until the center springs back when gently pressed and a toothpick inserted into an area without a blueberry comes out clean or with a few moist crumbs. The internal temperature in the center should register about 205°F (96°C).
- Remove the cake from the oven and let it cool in the pan for at least 30 minutes.
Milk Soak
- Whisk together the whole milk and sweetened condensed milk.
- Once the cake is mostly cool, poke holes all over it with a fork or wooden skewer.
- Slowly pour the milk mixture evenly over the cake, allowing it to soak into the holes. Use a brush to help spread it evenly.
- Cover the cake and refrigerate overnight.
Assemble the Cake
- Spread the remaining blueberry sauce evenly over the chilled, soaked cake.
- Return the cake to the refrigerator for 20 to 30 minutes. This will help keep the blueberry layer distinct beneath the frosting.
Blueberry Chantilly Frosting
- Beat the softened butter for thirty seconds. Add the cream cheese and beat for about 1 to 2 minutes, until completely incorporated. Scrape the bottom and sides of the bowl well to remove any lumps.
- Add the powdered sugar and vanilla extract. Beat on medium speed until smooth and slightly fluffy.
- Add the cooled blueberry jam and mix until evenly combined.
- In a separate clean bowl, whip the very cold heavy cream until it holds medium-firm peaks. Do not overwhip.
- Add about one-third of the whipped cream to the blueberry cream cheese mixture and gently fold until mostly combined. Fold in the remaining whipped cream in two additions, using a spatula and taking care not to deflate it.
- Continue folding just until the frosting is smooth, fluffy, and evenly combined. Use immediately.
Decorate
- Carefully spoon the blueberry Chantilly frosting over the sauce. Spread it gently into an even layer, taking care not to mix it into the blueberry sauce underneath.
- Arrange fresh blueberries over the frosting.
- Refrigerate for at least 1 hour before serving. However, if the cake has been in the fridge for over a couple of hours, let it sit on the counter for thirty minutes before serving for best consistency.