Delicious Blueberry Sheet Cake Is a Quick and Easy Summer Treat

Photo byAlexa SohonUnsplash

July is National Blueberry Month, which gives me an excuse to make my favorite vintage blueberry recipes. I still remember my mom baking Jordan Marsh's secret recipe for blueberry muffins on Sunday mornings, not to mention family cookouts that featured blueberry pie topped with vanilla ice cream.

This blueberry cake is so easy to make you don't even need to use a mixer. It takes just minutes to pull together and you can serve it right out of the pan. The cake makes a delicious breakfast dish or simple summer dessert.

While it calls for fresh blueberries, you can use thawed frozen blueberries as a substitute. Either way, you'll end up with a cake that's moist, delicious and bursting with flavor.

Blueberry Cake

Ingredients

2 cups sugar

1 cup vegetable oil

2/3 cup whole milk

2 teaspoons vanilla extract

4 large eggs

3 cups flour

2 teaspoons baking powder

2-3 cups of fresh blueberries

Powdered sugar for dusting surface of the cake

Instructions

1. Preheat oven to 350 degrees and grease a 9 x 13" pan.

2. In a medium bowl, combine flour and baking powder. Set aside.

3. Mix together sugar, oil, eggs, milk and vanilla in a large bowl. Add in the flour and baking powder.

4. Bake 40-45 minutes. Cake should be golden brown across the top, with the edges a deeper brown. Cake is done when a toothpick inserted into the middle of the cake comes out clean.

5. Let cool in the pan and use a strainer with small mesh to dust the top of the cake with powdered sugar.

Notes

If you substitute thawed frozen blueberries for fresh ones, be sure to thoroughly blot the washed blueberries and coat generously with flour. This will prevent blueberries from sinking to the bottom and turning your batter blue.

If blueberries are cold, be sure to adjust baking time accordingly and to check the middle of the cake for doneness.