Moist Blueberry Sheet Cake
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This Moist Blueberry Sheet Cake is soft, fluffy and bursting with blueberries. Drizzled with a quick lemon glaze to soak through the warm blueberry cake. You’ll love this one-layer cake recipe!
Blueberry Sheet Cake Recipe
A delightful blueberry sheet cake is paired with a 3 ingredient lemon glaze icing. Easy to make and no mixer is required!
Baked in a smaller sheet pan and made in one mixing bowl, it’s a quick and easy cake recipe.
Including olive oil in cakes, from my Blackberry Lemon Cake to this Moist Raspberry Cake, makes them incredibly moist. Which is why I know you’ll enjoy it in this blueberry cake recipe.
The lemon glaze is created with melted butter, lemon juice and powdered sugar. Conveniently warmed and whisked on the stovetop instead of using electric beaters.
Best Blueberry Recipes
- Blueberry Cream Cheese Cupcakes – Bursting with fresh blueberries and creamy frosting, these cupcakes blend tangy and sweet for a delightful treat!
- Blueberry Lemon Loaf – A zesty lemon loaf studded with sweet blueberries, topped with a tangy lemon glaze, perfect for a refreshing snack!
- Blueberry Brownies – Fudgy brownies meet sweet blueberries for a decadent, chocolaty treat with a fruity twist!
Essential Ingredients
The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating this recipe!
Must Have Tools
For making the perfect recipe, it’s essential to have these Amazon affiliate tools at your disposal.
Should I Thaw Frozen Blueberries Before Adding Them?
No, you do not need to thaw frozen blueberries before adding them to your cake batter.
If they defrost, the excess liquid will streak and color your cake batter purple!
Can I use Frozen Blueberries in this Blueberry Cake?
Yes! Regular frozen blueberries work great, as do wild frozen blueberries.
Will The Blueberries Sink?
No, the blueberries sit comfortably throughout this cake without sinking to the bottom. This blueberry cake is not as tall as regular round cakes, as it’s baked in a sheet pan, therefore the blueberries hover around the middle of the cake crumb during baking.
There is no need to toss the blueberries in flour beforehand, I kind of believe that’s a myth!
Expert Tips
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Lining cake tin: For hassle-free cake removal, especially after adding the lemon glaze over the cake still in the tin, you have two good options:
- Do not over-mix the cake batter: It will result in a tough and dense textured cake after baking.
- How to check the cake is baked: Test the cake’s doneness by inserting a toothpick into the center. If it’s clean or has a few crumbs, you’re good to go!
Does Blueberry and Vanilla Go Together?
Yes, blueberry and vanilla go wonderfully together! The sweet and slightly tart flavor of blueberries complements the rich and creamy taste of vanilla. This combination is popular in many desserts like cakes, muffins, ice creams, and smoothies. Vanilla enhances the natural sweetness of blueberries!
How to store blueberry sheet cake
Store: Keep your cake in an airtight container at room temperature, where it will stay fresh for up to three days.
Freeze: For extended storage, wrap the cake well and freeze it for up to three months.
Thaw: When ready to serve, thaw the cake in the refrigerator overnight or for several hours at room temperature until soft.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Moist Blueberry Cake with Lemon Glaze
Ingredients
Method
- Preheat oven to 180ºC (356ºF) fan-forced.
- Line with parchment paper a 7-inch x 11-inch (17cm x 27cm) rectangle/sheet cake tin. If you have a non-stick pan and want a smooth sided cake, line the base of the tin with parchment while greasing the sides with butter and adding a light dusting of flour over the butter, tapping out excess flour. *See note one below on why this step is important for this cake.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, sugar and salt until well combined.
- Add beaten egg, milk, oil and vanilla to the dry ingredients. Gently fold with a rubber spatula until incorporated and no streaks of flour remain. Do not overmix.
- Fold in the blueberries, being careful not to overmix.
- Pour the batter into the prepared tin and smooth the top with a spatula.
- Bake for 28-30 minutes or until lightly golden on top and a toothpick inserted into the middle comes out clean.
- Remove from oven and don’t remove the cake from the tin yet! Set it aside as you’ll now immediately make the lemon glaze to pour over the warm cake.
- Make your icing straight after you remove the cake from the oven, as the cake needs to be warm when you pour it over.
- In a small saucepan, combine butter and lemon juice over low heat. Stir until butter melts.
- Add powdered sugar and vigorously whisk until smooth and thick.
- Pour the warm icing over the warm cake still in the tin, spreading it with a spatula. It will settle around the edges, that’s ok, it will all soak through the cake and down the sides.
- Allow the cake to cool completely in the tin.
- If you lined entire tin with parchment: Once cooled, lift the cake out by the parchment and place on a wire rack or board. Carefully peel off the parchment and use a slotted turner to slide it off. Handle the cake carefully, it’s delicate.
- If you greased/floured the sides: Carefully invert the cake onto one wire rack/board, then immediately flip it right-side up onto a second wire rack.
- Enjoy!
Nutrition
Notes
- Store:Â Once cooled and frosted, store your cake in an airtight container, at room temperature for 2-3 days then move it to the refrigerator for 1-2 days.Â
- Freeze the cooled cake, with or without the lemon glaze. Wrap tightly in plastic wrap and tinfoil, label with the date and store for up to 3 months in the freezer. Please refer to above blog post for detailed storing and freezing instructions.
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- Thaw the frozen cake by choosing either refrigerator thawing (slow, several hours) or room temperature thawing (quick, a few hours).
Tried this recipe?
Let us know how it was!
bonjour ,la recette est tres facile moi jai doubler la recette et my dans des moules a pains et rajouter sur le dessus du sucre de canne et le gout est excellent,merci pour cette recette,ou faire cette recette avec d autre fruits tres bon
Hi Solange, so happy you enjoyed it! Love the idea of baking it in loaf pans with cane sugar on top. Yes, it works wonderfully with other fruits too. Sam 🙂
I was excited to bake this easy recipe. I love lemon and blueberry cake.
The icing warecipes not spreadable. what did I do wrong?
Thanks for this easy.
it was good anyway
Hi Ofelia, thank you for trying the recipe and for your feedback! The icing for this cake is intentionally thin, more like a syrup, so it soaks into the cake rather than being a spreadable topping. This helps enhance the flavor and keep the cake moist. It sounds like you did everything right! I’m so glad you enjoyed the cake regardless. If you’re ever looking for a thicker icing, feel free to adjust the consistency by adding more powdered sugar next time. Kindest, Sam
This makes a wonderful, delicious cake and an instant family favorite. I’m going to try a cranberry orange version over the holidays. So happy to find this amazing one bowl vanilla cake recipe!
Hi Gale! I’m so happy to hear you made and enjoyed this cake recipe and your family did also, it’s one of my favorites. Your cranberry and orange version sounds fabulous for the holiday season, I’ll have to try that myself! Thanks for sharing, Sam x
This looks amazing! I’m just wondering, do you think an egg replacer will work in this recipe? Something like Bob’s Mill.
Hi Mallory! Thanks so much 🙂 I haven’t tried an egg replacer myself in this recipe but I’d recommend an actual egg replacer such as the one you mentioned and not a flax or chia egg. As those can alter the recipe too much and I’m not sure how the finished cake would turn out. So definitely try an egg replacer. Hope that helps! 🙂
HI Samantha,
Thank you for all the great recipes. Just to pick up on the previous question, would it work to replace the egg with some apple cider vinegar, similarity to your vegan vanilla coconut icing cake?
Thanks !
Camille
Hi Camille, you’re most welcome!
Great question! I think it might work with this cake too as it has the baking powder, soda and olive oil. I can only suggest for you to give it a go as I haven’t tried it myself just yet – I plan to now you mention that. A fantastic idea for an egg free version for this cake. Hope that helps, enjoy your day, Sam 🙂