Blueberry Almond Sheet Cake with Lemon Glaze

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

A tender almond-flavored sheet cake bursting with fresh blueberries and finished with a tangy lemon glaze for a refreshing treat. This American-inspired recipe, ready in about 60 minutes, layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 tsp almond extract
• 1 tsp vanilla extract
• 3/4 cup whole milk
• 1 1/2 cups fresh blueberries
• 1/3 cup sliced almonds
• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tbsp milk for glaze

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Instructions

1. Step 1: Preheat oven to 350°F. In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt until combined.
2. Step 2: In a large bowl, beat 1/2 cup softened unsalted butter with 1 1/2 cups granulated sugar until light and fluffy, about 3 minutes. Add 3 large eggs one at a time, beating well after each addition.
3. Step 3: Stir in 1 tsp almond extract and 1 tsp vanilla extract. Alternately add the flour mixture and 3/4 cup whole milk in three additions, beginning and ending with flour mixture, mixing until just combined.
4. Step 4: Gently fold in 1 1/2 cups fresh blueberries to the batter, being careful not to crush them.
5. Step 5: Pour batter into a greased 9x13-inch sheet pan and smooth the top. Sprinkle 1/3 cup sliced almonds evenly over the batter.
6. Step 6: Bake for 40-45 minutes until a toothpick inserted near the center comes out clean and edges start to pull away from pan.
7. Step 7: While cake cools, whisk together 1 cup powdered sugar, 2 tbsp fresh lemon juice, and 1 tbsp milk until smooth. Drizzle lemon glaze over warm cake before slicing and serving.