Blueberry Sheet Cake with Light Glaze
A blueberry sheet cake baked in one pan with fresh blueberries folded into a soft, tender crumb and finished with a light glaze. Designed for easy slicing and serving at gatherings, parties, and casual celebrations.
Equipment
- 9x13-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 9x13-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
Cooling matters: Always let the cake cool fully before glazing so the glaze sets properly.
Blueberries: Dry the blueberries well before folding them into the batter to avoid excess moisture.
Storage: Store covered at room temperature up to 2 days or refrigerate up to 4 days.
Freezing: Freeze the unglazed cake tightly wrapped for up to 2 months. Thaw completely before glazing.