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Living in the Pacific Northwest means summertime is berry season. A few miles from my house, there is a U-Pick blueberry farm with countless rows of fresh fruit and mountain views. I love spending the afternoon at this spot, picking far more blueberries than I probably need to take home.
Luckily, an abundance of blueberries means lots of opportunities to turn them into something special. This blueberry sheet cake fits the bill. It’s as easy as can be to put together, and that’s by design.
You’ll just need one mixing bowl—no stand mixer or hand mixer required. Mix the cake batter, top it with fresh blueberries, and sprinkle some sugar over the top. In no time, you’ll be slicing into a fluffy, moist cake with juicy blueberries and a hint of vibrant lemon flavor.
Simply Recipes / Molly Allen
Tips for Making This One-Bowl Blueberry Sheet Cake
- Choose any blueberries: No fresh blueberries available? Use frozen berries instead. Just be sure to use them straight out of the freezer without letting them thaw.
- Use room temperature eggs: Leave your eggs out on the counter ahead of time before you start baking. Room temperature eggs are much easier to incorporate into the batter without overmixing.
Easy Topping Options
I love the simplicity of this cake with a quick sprinkle of sugar on top to finish it off. However, there are plenty of other topping options:
Simply Recipes / Molly Allen
More Blueberry Picking Favorites
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Nonstick cooking spray
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1 1/4 cups fresh or frozen blueberries
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2 cups (240g) plus 1 tablespoon all-purpose flour, divided
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1 1/4 cups (250g) plus 2 tablespoons granulated sugar, divided
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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2 large eggs, at room temperature
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1 cup milk, 2% preferred
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1/2 cup canola oil
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Finely grated zest of 1 medium lemon
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Preheat the oven to 350°F.
Line a 9×13-inch baking pan with a parchment paper sling. Grease the parchment and pan with nonstick cooking spray.
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Prep the blueberries:
In a small bowl, toss the blueberries with 1 tablespoon flour. Set aside.
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Make the batter:
In a large mixing bowl, whisk together the remaining 2 cups flour, 1 1/4 cups granulated sugar, baking powder, baking soda, and salt.
Add the eggs, milk, oil, and lemon zest to the flour mixture. Mix until just incorporated.
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Top with blueberries and sugar:
Pour the batter into the prepared baking pan. Arrange the blueberries on top and sprinkle evenly with the remaining 2 tablespoons of sugar.
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Bake:
Bake the cake until the edges are golden brown and a toothpick inserted into the center comes out clean, 35 to 37 minutes.
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Cool, slice, and serve:
Let the cake cool in the pan for 10 minutes. Use the parchment sling to transfer the cake to a wire rack to cool completely, about 1 hour. Slice and serve.
Store leftovers in an airtight container at room temperature for up to 3 days.
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| Nutrition Facts (per serving) | |
|---|---|
| 198 | Calories |
| 8g | Fat |
| 29g | Carbs |
| 3g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 12 to 16 |
|
| Amount per serving | |
| Calories | 198 |
| % Daily Value* | |
| 8g | 10% |
| Saturated Fat 1g | 5% |
| 24mg | 8% |
| 137mg | 6% |
| 29g | 11% |
| Dietary Fiber 1g | 3% |
| Total Sugars 17g | |
| 3g | |
| Vitamin C 1mg | 4% |
| Calcium 34mg | 3% |
| Iron 1mg | 5% |
| Potassium 54mg | 1% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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