Blueberry Crumb Sheet Cake
A moist vanilla cake studded with fresh blueberries and topped with a buttery brown sugar crumb topping, baked in a single sheet pan for easy serving. This desserts-inspired desserts ready in about 65 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 310 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
- 1/2 cup softened unsalted butter
- 1 1/4 cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3/4 cup whole milk
- 1 1/2 cups fresh blueberries
- 3/4 cup brown sugar
- 3/4 cup all-purpose flour
- 6 tbsp cold, cubed unsalted butter
- 1/2 tsp ground cinnamon
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
- Step 2: In a large bowl, beat 1/2 cup softened unsalted butter with 1 1/4 cups granulated sugar until light and fluffy, about 3 minutes.
- Step 3: Add 2 large eggs one at a time, beating well after each addition, then mix in 2 tsp vanilla extract.
- Step 4: Alternately add the flour mixture and 3/4 cup whole milk to the butter mixture, beginning and ending with the flour, mixing just until combined.
- Step 5: Gently fold in 1 1/2 cups fresh blueberries.
- Step 6: Pour the batter evenly into a greased 9x13-inch sheet pan.
- Step 7: In a separate bowl, combine 3/4 cup brown sugar, 3/4 cup all-purpose flour, 6 tbsp cold cubed unsalted butter, and 1/2 tsp ground cinnamon. Use a pastry cutter or fingers to cut the butter into the dry ingredients until crumbly.
- Step 8: Sprinkle the crumb topping evenly over the batter.
- Step 9: Bake for 40-45 minutes until a toothpick inserted in the center comes out clean and the crumb topping is golden brown.
- Step 10: Cool completely in the pan before slicing into squares for serving.
Frequently asked questions
How long does Blueberry Crumb Sheet Cake take to make?
Total time is about 65 minutes (20 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 Crumb Sheet Cake?
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 Crumb Sheet Cake?
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 Crumb Sheet Cake 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 Crumb Sheet Cake?
Desserts 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.
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