Created on February 8th, 2026 at 10:15 am
A Simple Sheet Cake That Slices Clean and Serves a Crowd
This blueberry sheet cake is designed for occasions where you need a reliable dessert that feeds multiple people without complicated assembly. It bakes in a single pan, cools evenly, and slices cleanly into portions that are easy to serve. The light glaze adds a finished look without the effort or structure of frosting.
Fresh blueberries are folded directly into the batter so the fruit bakes inside the cake rather than sitting on top. As the cake bakes, the berries soften and release just enough moisture to keep the crumb tender while still holding its shape. The result is a cake that feels balanced and practical rather than heavy.
This type of cake works well for birthdays, casual celebrations, potlucks, and events where the dessert may sit out briefly before serving. It travels well, cuts neatly, and does not require special storage or last-minute decoration.
Time Breakdown
- Prep time: 20 minutes
- Bake time: 40 to 45 minutes
- Cooling time: 45 minutes
- Glazing time: 10 minutes
- Total time: about 2 hours
Ingredients
Cake batter
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 3/4 cup granulated sugar
- 1/2 cup neutral oil or melted butter
- 3 large eggs
- 3/4 cup milk
- 2 teaspoons vanilla extract
- 1 1/2 cups fresh blueberries
Light glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Kitchen Tools
- 9×13-inch baking pan
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
Step by Step Instructions
Step 1: Prepare the oven and pan
Preheat the oven to 350°F. Position a rack in the center of the oven so the cake bakes evenly. Lightly grease a 9×13-inch baking pan. For easier cleanup and clean slices, line the pan with parchment paper, leaving an overhang on the long sides.
Step 2: Mix the dry ingredients
In a large bowl, whisk together the flour, baking powder, and salt. Whisking helps distribute the baking powder evenly so the cake rises consistently across the entire pan.
Set the bowl aside while you prepare the wet ingredients.
Step 3: Combine the wet ingredients
In a separate bowl, whisk the granulated sugar, oil, and eggs until the mixture looks smooth and slightly thickened. Add the milk and vanilla extract and whisk again until fully combined. The mixture should look uniform with no visible streaks of egg.
Step 4: Bring the batter together
Add the dry ingredients to the wet mixture in two additions. Stir gently with a spatula after each addition until just combined. Stop mixing as soon as the flour disappears. Overmixing can make a sheet cake dense instead of soft.
The batter should be smooth and pourable but not thin.
Step 5: Fold in the blueberries
Rinse the blueberries and pat them dry thoroughly. Gently fold them into the batter using slow, careful turns. Keeping the berries mostly whole helps maintain an even crumb and prevents excess moisture from bleeding into the batter.
If the blueberries are very large, cutting a few in half can help distribute them more evenly.
Step 6: Fill the pan and level the surface
Pour the batter into the prepared baking pan. Use a spatula to spread it evenly into the corners. Tap the pan lightly on the counter once or twice to release air pockets and level the surface.
Check that blueberries are evenly distributed across the pan.
Step 7: Bake until set and lightly golden
Bake for 40 to 45 minutes. The top should look lightly golden, and a toothpick inserted into the center should come out with a few moist crumbs but no wet batter. The cake should spring back slightly when pressed gently in the center.
Avoid overbaking, which can dry the cake edges.
Step 8: Cool completely before glazing
Remove the cake from the oven and place the pan on a cooling rack. Allow the cake to cool completely, about 45 minutes. Cooling is important before glazing so the glaze sets smoothly rather than melting into the cake.
Step 9: Prepare the light glaze
In a small bowl, whisk the powdered sugar, milk, and vanilla extract until smooth. Start with 2 tablespoons of milk and add more gradually until the glaze is pourable but thick enough to settle on the surface.
The glaze should flow slowly off the whisk rather than run quickly.
Step 10: Glaze and set
Pour the glaze evenly over the cooled cake. Use the back of a spoon or an offset spatula to spread it gently if needed. Let the glaze set for about 10 minutes before slicing.
Pro Tips
- Cool the cake fully before glazing for a smooth finish
- Pat blueberries dry to prevent excess moisture
- Use parchment for clean removal and slicing
- Keep the glaze light so it complements rather than covers the cake
Serving Suggestions
- Slice into squares and serve directly from the pan
- Pair with coffee or tea for casual gatherings
- Add fresh fruit on the side if serving as a plated dessert
- Cut smaller squares for dessert tables or parties
Ingredient Swaps That Still Bake Well
Milk can be replaced with plant-based milk using the same amount. Neutral oil can be swapped with melted butter for a richer flavor. A small amount of lemon zest can be added to the batter for a subtle citrus note without changing the structure.
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Carbohydrates | 41 g |
| Protein | 5 g |
| Fat | 12 g |
| Saturated Fat | 3 g |
| Fiber | 2 g |
| Sugar | 23 g |
| Sodium | 210 mg |
| Potassium | 150 mg |
| Calcium | 90 mg |
| Iron | 1.6 mg |
| Vitamin C | 6 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
FAQ
Can I use frozen blueberries in this sheet cake?
Yes. Use frozen blueberries straight from the freezer and fold them in gently. Expect slightly more moisture and a darker color in the crumb.
How should I store blueberry sheet cake?
Store the cake covered at room temperature for up to 2 days or refrigerate for up to 4 days. Bring to room temperature before serving for best texture.
Can I make this cake ahead of time?
Yes. Bake the cake a day in advance, cool completely, and glaze shortly before serving.
Does the glaze need to be added?
No. The cake is still moist without glaze, but the glaze adds a finished look and a small amount of sweetness.
Can this cake be frozen?
Yes. Freeze the unglazed cake tightly wrapped for up to 2 months. Thaw completely, then add the glaze before serving.
Blueberry Sheet Cake with Light Glaze
Equipment
- 9×13-inch baking pan
- Large Mixing Bowls
- Whisk
- Rubber spatula
- Measuring Cups and Spoons
- Cooling Rack
Ingredients
Sheet Cake Batter
- 2 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp fine salt
- 3/4 cup granulated sugar
- 1/2 cup neutral oil or melted butter
- 3 large eggs
- 3/4 cup milk
- 2 tsp vanilla extract
- 1 1/2 cups fresh blueberries rinsed and dried well
Light Glaze
- 1 cup powdered sugar
- 2 tbsp milk add more as needed for consistency
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and position a rack in the center of the oven so the cake bakes evenly. Lightly grease a 9×13-inch baking pan with butter or oil. For easier removal and cleaner slices, line the pan with parchment paper, leaving an overhang on the long sides.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and fine salt until evenly combined. This step ensures the baking powder is distributed evenly so the cake rises consistently across the entire pan.
- In a separate bowl, whisk the granulated sugar, neutral oil or melted butter, and eggs until the mixture looks smooth and slightly thickened. Add the milk and vanilla extract and whisk again until fully combined with no visible streaks of egg.
- Add the dry ingredients to the wet ingredients in two additions. After each addition, stir gently with a rubber spatula just until combined. Stop mixing as soon as the flour disappears to avoid overmixing, which can make the cake dense.
- Gently fold the fresh blueberries into the batter using slow, careful turns. Keep most berries whole so they bake evenly into the cake and do not release too much moisture into the batter.
- Pour the batter into the prepared baking pan and use a spatula to spread it evenly into the corners. Tap the pan lightly on the counter once or twice to release air pockets and level the surface.
- Bake for 40 to 45 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. The cake should spring back gently when pressed in the center.
- Remove the cake from the oven and place the pan on a cooling rack. Let the cake cool completely, about 45 minutes. Cooling fully is important so the glaze sets smoothly instead of soaking into the cake.
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Start with 2 tablespoons of milk and add more gradually until the glaze is pourable but thick enough to hold on the surface.
- Pour the glaze evenly over the cooled cake. Use the back of a spoon or an offset spatula to gently spread it if needed. Let the glaze set for about 10 minutes before slicing the cake into squares and serving.
Notes
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