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Vanilla & Wild Blueberry Sheet Cake with Lemon Syrup Icing


A beautiful luscious moist vanilla cake that is bursting with wild blueberries. The lemon icing is syrup like in consistency that soaks through the warm cake, creating a beautiful soft textured cake. Enjoy with a hot cuppa or coffee. 


  • Cake
  • 1 1/2 cups (225g) gluten free plain all purpose flour, or regular plain all purpose flour 
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 cup (160g) raw granulated sugar
  • 1 large egg (approx. 60g in shell), at room temperature 
  • 1/2 cup (120ml) milk, at room temperature 
  • 1/2 cup (120ml) extra virgin olive oil
  • 2 tsp vanilla extract 
  • 1 cup (140g) wild frozen blueberries, may also use fresh. If you  don’t have access to wild blueberries, use small regular frozen or fresh blueberries 
  • Lemon Syrup Icing
  • 30g (2 Tbsp) unsalted butter
  • 2 Tbsp freshly squeezed lemon juice
  • 3/4 cup (100g) icing/powdered sugar 


  1. Cake
  2. Preheat oven to 180ºC (356ºF). Lightly grease a 7-inch x 11-inch rectangle baking tray with butter then line it with a sheet of baking paper, ensuring there is some overlap so you can lift up the paper to remove the cake later on. Set aside.
  3. In a large mixing bowl, add flour, baking powder, baking soda and sugar. Whisk until well combined. 
  4. Add egg, milk, olive oil and vanilla. Using a spatula, gently fold until just combined. 
  5. Add blueberries and gently fold through, ensuring not to over-mix. 
  6. Pour batter into lined pan, spreading it out evenly with the spatula. 
  7. Transfer to oven and bake for 28-30 minutes or until lightly golden on top and a tooth pick inserted into the middle comes out clean. 
  8. Remove from oven and set aside, you’ll now make your icing so you can pour it over the cake whilst it’s warm, the icing takes just a few minutes to make. 
  9. Do not remove cake from pan. 
  10. Lemon Syrup Icing
  11. Make your icing straight after you remove the cake from the oven, as the cake needs to be warm when you pour it over.
  12. In a small size pot, add butter and lemon juice. Put over a low heat and warm through until butter completely melts, don’t let it come to a simmer/boil. Mixing occasionally.
  13. Add icing sugar and vigorously whisk through until no lumps remain and the mixture is completely smooth. It will be slightly thick. 
  14. Remove from heat and immediately pour over the warm cake, spreading it over the whole cake using a spatula. 
  15. It will settle around the sides but then it will gradually soak through the entire cake, top and sides. Set it aside to do this. 
  16. Allow the cake to cool completely in the pan.
  17. When ready to remove, gently pick up the sides of the baking paper and place cake on a wire rack or board. 
  18. Carefully slide of the paper, I like to use a large flat cooking spatula for this step. The cake is really soft and delicate so please handle it gently as it can break. 
  19. Slice and enjoy! Or very gently slide it into a large tupperware/airtight container, using the spatula again to make it easier to handle/transfer. 
  20. Store in an airtight container, in the pantry, for 3-4 days. 
  • Prep Time: 20min
  • Cook Time: 30min