Blueberry Sheet Cake

This blueberry sheet cake combines a soft, tender vanilla cake with juicy blueberries and a bright lemon glaze, creating an easy, crowd-pleasing dessert perfect for any occasion.

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: slices

Calories: 310kcal

Author: Chloe White

Cost: $6

Equipment

9x13 inch baking pan
Mixing bowls
electric mixer
whisk
spatula

Ingredients

2 cups all-purpose flour
1 tbsp all-purpose flour (for coating blueberries)
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk
2 cups blueberries (fresh or frozen)
1 lemon zest
1 1/2 cups powdered sugar
2-3 tbsp fresh lemon juice

Instructions

Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan.
Whisk together flour, baking powder, and salt in a bowl.
Toss blueberries with 1 tablespoon flour to prevent sinking.
Cream butter and sugar until light and fluffy, then add eggs one at a time, mixing well after each addition. Stir in vanilla and lemon zest.
Alternate adding dry ingredients and milk to the batter, mixing just until combined.
Gently fold in the blueberries.
Spread batter evenly in the prepared pan.
Bake for 35–40 minutes until a toothpick inserted in the center comes out clean.
Cool completely before glazing.
Mix powdered sugar with lemon juice until smooth, then pour over cooled cake and let set before serving.

Notes

Use fresh or frozen blueberries (do not thaw frozen). Toss berries in flour to prevent sinking. The cake tastes even better the next day as flavors develop. Store covered at room temperature for up to 3 days or refrigerate up to 5–6 days.

Nutrition