Welcome berry season with this incredibly simple Blueberry Sheet Cake, a one-bowl wonder that’s packed with juicy fruit and requires absolutely no mixer. It’s a quick, moist, and flavorful dessert that lets the fresh taste of summer berries shine, making it the perfect easy treat for any sunny day.
Table of Contents
Why You Will Love This Recipe
This cake is my happy place during Pacific Northwest summers. After spending afternoons at my local U-Pick blueberry farm, surrounded by rows of fruit and mountain views, I come home with a bounty that demands a simple, celebratory recipe. This one-bowl cake was created for exactly those moments, turning my freshly picked haul into a delicious, fuss-free dessert that truly honors the fruit.
Ingredients
- Nonstick cooking spray
- 1 1/4 cups fresh or frozen blueberries
- 2 cups (240g) plus 1 tablespoon all-purpose flour, divided
- 1 1/4 cups (250g) plus 2 tablespoons granulated sugar, divided
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup milk, 2% preferred
- 1/2 cup canola oil
- Finely grated zest of 1 medium lemon
Step-by-step instructions for making the recipe
- Preheat your oven to 350°F. Line a 9×13-inch baking pan with a parchment paper sling and grease the parchment and pan with nonstick cooking spray.
- Prep the blueberries: In a small bowl, toss the blueberries with 1 tablespoon of the flour until they are lightly coated. This helps prevent them from sinking to the bottom of the cake.
- Make the batter: In a large mixing bowl, whisk together the remaining 2 cups of flour, 1 1/4 cups of sugar, baking powder, baking soda, and salt.
- Add the room-temperature eggs, milk, canola oil, and lemon zest to the dry ingredients. Use a spatula or whisk to mix until the batter is just combined and smooth; be careful not to overmix.
- Pour the batter into the prepared baking pan and spread it into an even layer.
- Top with blueberries and sugar: Scatter the flour-coated blueberries evenly over the batter. Sprinkle the remaining 2 tablespoons of sugar over the top.
- Bake the cake for 35 to 37 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes. Then, use the parchment sling to carefully lift the cake out and transfer it to a wire rack to cool completely, about 1 hour. Slice into squares and serve.
Easy Blueberry Sheet Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F. Line a 9×13-inch baking pan with a parchment paper sling and grease the parchment and pan with nonstick cooking spray.Nonstick cooking spray
- Prep the blueberries: In a small bowl, toss the blueberries with 1 tablespoon of the flour until they are lightly coated. This helps prevent them from sinking to the bottom of the cake.1 1/4 cups fresh or frozen blueberries, 2 cups all-purpose flour
- Make the batter: In a large mixing bowl, whisk together the remaining 2 cups of flour, 1 1/4 cups of sugar, baking powder, baking soda, and salt.2 cups all-purpose flour, 1 1/4 cups granulated sugar, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Add the room-temperature eggs, milk, canola oil, and lemon zest to the dry ingredients. Use a spatula or whisk to mix until the batter is just combined and smooth; be careful not to overmix.2 large eggs, 1 cup milk, 1/2 cup canola oil, Finely grated zest of 1 medium lemon
- Pour the batter into the prepared baking pan and spread it into an even layer.
- Top with blueberries and sugar: Scatter the flour-coated blueberries evenly over the batter. Sprinkle the remaining 2 tablespoons of sugar over the top.1 1/4 cups granulated sugar
- Bake the cake for 35 to 37 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes. Then, use the parchment sling to carefully lift the cake out and transfer it to a wire rack to cool completely, about 1 hour. Slice into squares and serve.
Notes
FAQ
Can I use frozen blueberries?
Yes, you can use frozen blueberries directly without thawing them. Toss them in the tablespoon of flour while they are still frozen to prevent them from bleeding too much into the batter.
What can I use instead of a lemon zest?
If you don’t have a fresh lemon, you can use 1 teaspoon of lemon extract. Alternatively, you can omit it for a plain blueberry cake, or use orange zest for a different citrus note.
How should I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 5 days.