Unveiling the ultimate treat for blueberry lovers, this Blueberry Sheet Cake seamlessly fuses the tangy burst of fresh blueberries with the sweetness of maple syrup. Drenched in a creamy layer of vegan cream cheese frosting, every bite promises a delightful blend of flavors and textures. Whether you're on a vegan diet or simply searching for a healthier dessert alternative, this cake is designed to cater to varied tastes. Its fluffy base, sweetened naturally with maple syrup and a hint of cinnamon, offers a perfect contrast to the zesty blueberries. And the best part? It's an effortless recipe that doesn't compromise on taste!
Blueberry Sheet Cake Ingredients
Blueberry Cake Wet Ingredients:
- 1 cup unsweetened oat or almond milk (substitute with regular milk if preferred)
- ⅓ cup melted vegan butter (can use regular butter)
- ½ - ¾ cup maple syrup, adjust to sweetness preference
- 1 teaspoon pure vanilla extract
Blueberry Cake Dry Ingredients:
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- ¼ teaspoon ground cinnamon
- 1 ¾ cups all-purpose flour (can use gluten-free version)
Blueberry Sheet Cake Add Ins:
- 1 cup fresh or frozen blueberries
Frosting Ingredients:
- ¾ cup powdered sugar
- 2 oz vegan cream cheese (or regular cream cheese)
- 2 tablespoon melted vegan butter (or regular butter)
How To Make Blueberry Cake
Preparation: Preheat your oven to 350°F. Prepare a 10-12 inch rectangular baking dish by lining it with parchment paper or a light coating of vegan butter or non-stick spray.
Batter Preparation: In your large mixing bowl, whisk together the milk, melted butter, maple syrup, and vanilla. Sift in baking powder, baking soda, salt, cinnamon, and flour. Stir gently until combined. Carefully fold in blueberries ensuring even distribution.
Baking: Pour the batter into the prepped baking dish, spreading evenly. Bake for approximately 30 minutes, or until a toothpick comes out clean and the edges turn golden.
Frosting Preparation: While the cake cools, prepare the frosting. Using an electric hand mixer or a whisk in a medium bowl, combine powdered sugar, cream cheese, and melted butter until smooth and creamy.
Assembly: Once the cake has completely cooled, spread the cream cheese frosting over the top. Slice, serve, and enjoy the berry goodness!
Frequently Asked Questions
Store leftover blueberry cake in an airtight container in the refrigerator for up to 5 days. Before serving again, you can let it come to room temperature for a softer texture or enjoy it chilled. If the cake has cream cheese frosting, it's especially important to refrigerate to maintain the frosting's freshness and consistency.
Absolutely! The frosting adds an additional layer of sweetness and texture, but if you prefer a simpler, less sweet treat, or just want to enjoy the natural flavors of the blueberry sheet cake, you can definitely skip the frosting.
The blueberry sheet cake on its own is moist and flavorful, especially with the infusion of maple syrup and blueberries. It tastes a lot like a blueberry muffin. Leaving off the frosting can also make it feel a bit lighter and potentially more suitable for breakfast or a snack, rather than a dessert.
If you want a hint of added moisture or flavor without a full frosting, you could do a light drizzle of maple syrup or a sprinkle of powdered sugar on top.
Absolutely! You can adapt the Blueberry Sheet Cake recipe to be baked in a loaf pan. Here's how:
Adjust the Baking Time: Loaf pans are typically deeper than sheet pans, so you'll need to increase the baking time. While the original recipe calls for 30 minutes in a sheet pan, you might need to bake a loaf for 45-60 minutes, depending on the depth of your loaf pan. Start checking for doneness around the 45-minute mark by inserting a toothpick or a knife into the center. If it comes out clean or with a few crumbs, it's done. If not, give it more time and keep checking at intervals.
Monitor the Oven Temperature: It's a good idea to keep an oven thermometer inside to ensure the temperature is consistent. A loaf might benefit from slightly lower oven temperatures after the initial rise to prevent over-browning on the top while the center gets fully baked. If you notice the top browning too quickly, you can loosely cover it with aluminum foil for the remainder of the baking time.
Cooling Time: Once baked, let the loaf rest in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely. This will help the loaf maintain its structure and prevent it from becoming too moist or soggy at the bottom.
Frosting: Once the loaf has cooled down, you can proceed to frost it as per the original instructions.
Converting a sheet cake recipe to a loaf is a fun way to enjoy the same flavors in a different form, and it can be convenient for slicing and serving for breakfast or snack time. Just remember that baking is a bit of an art and science combined, so the first attempt at a new form might be a learning experience. Enjoy your blueberry loaf cake!
Of course! Here are some of the top blueberry recipes from my blog:
Blueberry Baked Oatmeal
Blueberry Pancakes
Blueberry Muffins
Blueberry Banana Bread
Blueberry Sheet Cake
Equipment
- one large mixing bowl
- one medium mixing bowl
- one electric hand mixer or whisk
- measuring cups and spoons
- a 10-12 inch rectangular baking dish
- parchment paper
Ingredients
Blueberry Sheet Cake Ingredients
- 1 cup unsweetened oat milk or almond milk regular milk will work if not vegan
- ⅓ cup melted vegan butter regular butter will work if not vegan
- ½ cup maple syrup use up to ¾ cup for a sweeter cake
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- a pinch of salt
- ¼ teaspoon cinnamon
- 1 ¾ cup regular or gluten-free all purpose flour
- 1 cup fresh or frozen blueberries
Cream Cheese Frosting Ingredients
- ¾ cup powdered sugar
- 2 oz vegan cream cheese regular cream cheese will work if not vegan
- 2 tablespoon melted vegan butter regular butter will work if not vegan
Instructions
Blueberry Sheet Cake Instructions
- Begin by preheating your oven to 350. Line your baking pan with parchment paper or grease it will with vegan butter or non-stick baking spray.
- In a large mixing bowl, mix the milk, butter, maple syrup, vanilla, baking powder, baking soda, salt, and cinnamon. Then, add the flour and mix until a thick batter forms. Fold in the blueberries.
- Transfer the batter evenly into the baking dish and then bake in the oven for about 30 minutes or until the cake is lightly golden around the edges and completely cooked through the center.
- To make the cream cheese frosting to spread over the blueberry sheet cake, mix the powdered sugar, melted vegan butter, and cream cheese together in a medium bowl. Allow the cake to cool completely before frosting and serving. It also tastes great warm!
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