Quick Blueberry Sheet Cake recipe

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Ingredients

4 eggs
¾ cup white sugar
½ cup canola oil
1 individual packet vanilla sugar
2 teaspoons lemon juice
lemon zest
1 pinch salt
2 ½ cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
¼ cup milk
3 cups blueberries
2 tablespoons confectioners' sugar

Nutrition Info

139.2 calories
carbohydrate: 20.2 g
cholesterol: 27.5 mg
fat: 5.6 g
fiber: 0.9 g
protein: 2.5 g
saturatedFat: 0.6 g
servingSize: -
sodium: 58.9 mg
sugar: 8.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). 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. Spread batter onto the prepared baking sheet and distribute blueberries evenly on top. Lightly press into batter.

  4. Bake in the preheated oven until toothpick comes out clean, 20 to 30 minutes depending on the size of the baking sheet.

  5. Cool cake completely, 1 to 2 hours. Dust with confectioners' sugar and cut into squares.

Recipe Yield

24 servings

Recipe Note

A quick and easy blueberry sheet cake that is not overly sweet. You can make it with fresh or frozen blueberries and it's great if you're serving lots of people. If you like the cake to be sweeter, dust with more confectioners' sugar.

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