Sweet Corn and Blueberry Sheet Cake
Moist sheet cake featuring sweet cornmeal and fresh blueberries, topped with a simple lemon glaze for brightness. This american-inspired desserts ready in about 50 minutes layers all-purpose flour, cornmeal, baking powder 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 250 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
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup, softened unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 3/4 cup buttermilk
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
Instructions
- Step 1: Preheat your oven to 350°F and grease a 9x13-inch sheet pan with butter or nonstick spray.
- Step 2: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup cornmeal, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until evenly combined.
- Step 3: In a large bowl, use a hand mixer to cream 1/2 cup softened unsalted butter and 3/4 cup granulated sugar on medium speed until light and fluffy, about 3 minutes.
- Step 4: Beat in 2 large eggs one at a time, mixing well after each addition, then stir in 1 teaspoon vanilla extract.
- Step 5: Alternate adding the dry flour mixture and 3/4 cup buttermilk to the butter mixture in three additions, beginning and ending with the dry ingredients. Mix until just combined.
- Step 6: Gently fold 1 cup fresh blueberries into the batter to avoid breaking them.
- Step 7: Pour the batter into the prepared sheet pan and smooth the top with a spatula.
- Step 8: Bake for 30-35 minutes until a toothpick inserted in the center comes out clean and the edges are golden.
- Step 9: While the cake cools, whisk 1 cup powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon lemon zest in a small bowl until smooth to make the glaze.
- Step 10: Drizzle the lemon glaze evenly over the cooled cake before slicing and serving.
Frequently asked questions
How long does Sweet Corn and Blueberry Sheet Cake take to make?
Total time is about 50 minutes (15 min prep + 35 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 Sweet Corn and Blueberry 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 Sweet Corn and Blueberry 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 Sweet Corn and Blueberry 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 Sweet Corn and Blueberry Sheet Cake?
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.
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