Blueberry Almond Sheet Cake with Lemon Glaze
A tender almond-flavored sheet cake bursting with fresh blueberries and finished with a tangy lemon glaze for a refreshing treat. This american-inspired desserts 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Gently fold in 1 1/2 cups fresh blueberries to the batter, being careful not to crush them.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Blueberry Almond Sheet Cake with Lemon Glaze take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Blueberry Almond Sheet Cake with Lemon Glaze?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Blueberry Almond Sheet Cake with Lemon Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Blueberry Almond Sheet Cake with Lemon Glaze for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Blueberry Almond Sheet Cake with Lemon Glaze?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
