The Super Easy Cake I Make Every Berry Season
This one-bowl blueberry sheet cake recipe is easy to make and doesn’t require a mixer. It’s bursting with summery blueberries and a hint of lemon flavor, and can be served simply as is or dressed up with a glaze or frosting.
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- Prep time
- 20 min
- Cook time
- 37 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
- Nonstick cooking spray
- 1+1/4 cup fresh or frozen blueberries
- 2 cup (240g) plus 1 tablespoon all-purpose flour, divided
- 1+1/4 cup (250g) plus 2 tablespoons granulated sugar, divided
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs, at room temperature
- 1 cup milk, 2% preferred
- 1/2 cup canola oil
- Finely grated zest of 1 medium lemon
Instructions
- 1
Line a 9x13-inch baking pan with a parchment paper sling. Grease the parchment and pan with nonstick cooking spray.
- 2
In a small bowl, toss the blueberries with 1 tablespoon flour. Set aside.
- 3
In a large mixing bowl, whisk together the remaining 2 cups flour, 1 1/4 cups granulated sugar, baking powder, baking soda, and salt. Add the eggs, milk, oil, and lemon zest to the flour mixture. Mix until just incorporated.
- 4
Pour the batter into the prepared baking pan. Arrange the blueberries on top and sprinkle evenly with the remaining 2 tablespoons of sugar.
- 5
Bake the cake until the edges are golden brown and a toothpick inserted into the center comes out clean, 35 to 37 minutes.
- 6
Let the cake cool in the pan for 10 minutes. Use the parchment sling to transfer the cake to a wire rack to cool completely, about 1 hour. Slice and serve. Store leftovers in an airtight container at room temperature for up to 3 days. Love the recipe? Leave us stars and a comment below!