How To Make Quick Blueberry Sheet Cake
Sheet cake is a great way to serve dessert to a big crowd. This blueberry variation is moist, delicious, and sweet in a way that’s not overpowering.
Serves:
Ingredients
- 4eggs
- ¾cupwhite sugar
- ½cupcanola oil
- 1packetvanilla sugar
- 2tsplemon juice
- lemon zest
- 1pinchsalt
- 2½cupsall purpose flour
- 2tspbaking powder
- 2tspground cinnamon
- ¼cupmilk
- 3cupsblueberries
- 2tbspconfectioners’ sugar
Instructions
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Preheat oven to 350 degrees F. Grease a rimmed baking sheet.
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Beat eggs in a large bowl with an electric mixer until foamy. Mix in sugar, oil, vanilla sugar, lemon juice, lemon zest, and salt.
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Combine flour, baking powder, and cinnamon in a bowl. Stir flour mixture and milk alternately into egg mixture until batter is well blended.
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Spread batter onto the prepared baking sheet and distribute blueberries evenly on top. Lightly press into batter.
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Bake in the preheated oven for 20 to 30 minutes until toothpick comes out clean.
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Cool cake completely for 1 to 2 hours. Dust with confectioners’ sugar and cut into squares.
Nutrition
- Calories: 138.09kcal
- Fat: 5.50g
- Saturated Fat: 0.63g
- Trans Fat: 0.02g
- Monounsaturated Fat: 3.18g
- Polyunsaturated Fat: 1.50g
- Carbohydrates: 20.03g
- Fiber: 0.91g
- Sugar: 8.96g
- Protein: 2.47g
- Cholesterol: 26.91mg
- Sodium: 48.23mg
- Calcium: 40.47mg
- Potassium: 43.26mg
- Iron: 0.85mg
- Vitamin A: 13.22µg
- Vitamin C: 1.97mg
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