Quick Blueberry Sheet Cake Recipe

Quick Blueberry Sheet Cake Recipe

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.

Preparation: 15 minutes
Cooking: 20 minutes
Cool Time: 1 hour
Total: 1 hour 35 minutes



  • 4eggs
  • ¾cupwhite sugar
  • ½cupcanola oil
  • 1packetvanilla sugar
  • 2tsplemon juice
  • lemon zest
  • 1pinchsalt
  • cupsall purpose flour
  • 2tspbaking powder
  • 2tspground cinnamon
  • ¼cupmilk
  • 3cupsblueberries
  • 2tbspconfectioners’ sugar


  1. Preheat oven to 350 degrees F. Grease a rimmed baking sheet.

  2. Beat eggs in a large bowl with an electric mixer until foamy. Mix in sugar, oil, vanilla sugar, lemon juice, lemon zest, and salt.

  3. Combine flour, baking powder, and cinnamon in a bowl. Stir flour mixture and milk alternately into egg mixture until batter is well blended.

  4. Spread batter onto the prepared baking sheet and distribute blueberries evenly on top. Lightly press into batter.

  5. Bake in the preheated oven for 20 to 30 minutes until toothpick comes out clean.

  6. Cool cake completely for 1 to 2 hours. Dust with confectioners’ sugar and cut into squares.


  • 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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