Blueberry Sheet Cake
A delightful cake bursting with fresh blueberries, perfect for any occasion.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour Can substitute with gluten-free flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened Ensure it's at room temperature
- 1 cup milk Can substitute with dairy-free alternatives
- 3 large eggs Room temperature for best results
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups fresh blueberries Can use frozen if necessary
Frosting Ingredients
- 1 cup powdered sugar
- 2-3 tablespoons milk Adjust for desired consistency
- 1 teaspoon vanilla extract
Instructions
Preparation
- Gather all your ingredients and preheat your oven to 350°F (175°C).
Making the Cake
- Grease a 9x13-inch baking pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Incorporate the eggs into the creamed mixture one at a time, mixing well after each addition.
- Pour in the milk and one teaspoon of vanilla extract. Mix until smooth.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Carefully fold in the blueberries.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
Frosting
- Prepare the frosting by mixing powdered sugar, milk, and vanilla extract until smooth.
- Spread the frosting over the cooled cake.
Serving
- Slice the cake into squares and serve.
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Can be frozen for up to 3 months.