Save A fluffy, moist sheet cake inspired by classic blueberry pancakes, enhanced with the lightness of soda for a unique twist. Perfect for breakfast, brunch, or dessert.
I first baked this for a spring brunch with friends and everyone loved the pancake-like flavor mixed into a tender cake. The bright blueberry bursts were a hit with both kids and adults alike.
Ingredients
- All-purpose flour: 2 1/2 cups (320 g)
- Baking powder: 1 1/2 teaspoons
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Granulated sugar: 1 cup (200 g)
- Unsalted butter (melted and cooled): 1/2 cup (115 g)
- Eggs: 2 large
- Blueberry-flavored soda or lemon-lime soda: 1 cup (240 ml)
- Buttermilk: 1 cup (240 ml)
- Vanilla extract: 2 teaspoons pure
- Blueberries: 1 1/2 cups (225 g) fresh or frozen (do not thaw if frozen)
- Powdered sugar (optional topping): 1/3 cup (40 g)
- Milk (optional topping): 1 tablespoon
- Vanilla extract (optional topping): 1/2 teaspoon
Instructions
- Prep the pan:
- Preheat oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) sheet cake pan and line with parchment paper if desired.
- Mix dry ingredients:
- Whisk together flour, baking powder, baking soda, and salt in a large bowl.
- Mix wet ingredients:
- In a separate bowl, beat sugar, melted butter, and eggs until smooth and slightly pale.
- Combine liquids:
- Stir in vanilla extract, buttermilk, and soda; mix until well combined.
- Blend wet and dry:
- Add wet ingredients to dry ingredients, mix until just combined (do not overmix).
- Fold in blueberries:
- Gently fold in the blueberries.
- Fill the pan:
- Pour batter into prepared pan, smooth top with spatula.
- Bake:
- Bake 28–32 minutes, until a toothpick inserted in center comes out clean.
- Cool:
- Let cake cool in pan for 10 minutes, then transfer to wire rack to cool completely.
- Make glaze (optional):
- Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled cake before serving.
Save Our family loves this cake for weekend breakfast and always fights over the slice with the most blueberries! It's become a special treat for birthdays and cozy mornings.
Required Tools
Large mixing bowls, whisk and spatula, 9x13-inch (23x33 cm) sheet cake pan, measuring cups and spoons, wire rack
Allergen Information
Contains wheat (gluten), eggs, and dairy (butter, buttermilk). Always check ingredient labels.
Nutritional Information
Per serving: Calories 258, Total Fat 7 g, Carbohydrates 44 g, Protein 4 g
Save Enjoy this sheet cake warm from the oven or cold the next day. Its pancake flavor and blueberry bursts are sure to brighten any morning.