Quick Blueberry Sheet Cake

A quick and easy blueberry sheet cake that is not overly sweet. You can make it with fresh or frozen blueberries and it's great if you're serving lots of people. If you like the cake to be sweeter, dust with more confectioners' sugar.

Print Recipe

Prep Time 15

Cook Time 20

Total Time 1 35

Servings 24 people

Equipment

1 Rimmed Baking Sheet
1 Electric Mixer
1 Large Mixing Bowl
1 Medium Mixing Bowl
1 Spatula For spreading batter

Ingredients

Main

4 eggs
¾ cup white sugar
½ cup canola oil
1 individual packet vanilla sugar
2 teaspoons lemon juice
lemon zest
1 pinch salt
2 ½ cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
¼ cup milk
3 cups blueberries
2 tablespoons confectioners' sugar

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet.
Beat eggs in a large bowl with an electric mixer until foamy. Mix in sugar, oil, vanilla sugar, lemon juice, lemon zest, and salt.
Combine flour, baking powder, and cinnamon in a bowl. Stir flour mixture and milk alternately into egg mixture until batter is well blended. Spread batter onto the prepared baking sheet and distribute blueberries evenly on top. Lightly press into batter.
Bake in the preheated oven until toothpick comes out clean, 20 to 30 minutes depending on the size of the baking sheet.
Cool cake completely, 1 to 2 hours. Dust with confectioners' sugar and cut into squares.

Notes

For even distribution, especially with frozen berries, lightly toss blueberries in a tablespoon of the all-purpose flour before adding to the batter; this helps prevent them from sinking to the bottom. Ensure your lemon zest is fine and only the yellow part is used to avoid bitterness. Overmixing the batter can lead to a tough cake, so mix until just combined. Use parchment paper in your greased baking sheet for effortless removal and cleanup. Always cool the cake completely on a wire rack to prevent steaming and ensure proper texture before dusting with confectioners' sugar.