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  • Writer's pictureMealsbymiri

Blueberry Sheet Pan Cake

Updated: Aug 17, 2022

Sheet pan cakes are such an easy treat that serves loads of people with minimal effort! All you need to do is to mix and cook the batter and add a layer of frosting on top. They're also super easy to transport compared to layer cakes, so if you're headed to a potluck, birthday or any other event where you need to bring a cake with you this is the perfect one. It's slightly acidic from the lemon and blueberries, and also has a nice warm flavour from the cardamom and cinnamon in the cake batter. Perfect for late summer/fall, or really any time of year if you ask me!


500g all purpose flour

470g granulated sugar

2tsp baking powder

1tsp baking soda

2/3 tsp fine table salt

3tsp cardamom

2tsp cinnamon

500g unsweetened soy milk

30g apple cider vinegar

110g vegan butter

Egg replacer for baking equal to 3 eggs (I used orgran egg replacer)

1.5tsp vanilla extract


250g vegan butter

600g powdered sugar

40g frozen blueberries (scandinavian blueberries aka bilberries will give you the nicest colour, but any should do)

1tbsp finely grated lemon zest

1 tsp lemon juice


Whisk flour, sugar, baking powder, baking soda, salt, cardamom and cinnamon together until fully combined. Mix soy milk and apple cider vinegar in a bowl and set aside for a few minutes to curdle. Prepare your egg replacer and add to the wet mix along with vanilla extract. Melt the butter. Add the wet mix into the dry, pour in the melted butter and mix until combined. Mix the batter well but try not to beat it too much as you don’t want the gluten to overdevelop, making the cake dense and chewy. Pour into a rectangular cake pan (approximately 29cmx45cm) that’s been greased with a little vegan butter or neutral cooking oil. Bake at 180 degrees C for 30 minutes or until a toothpick inserted into the middle of the cake comes out clean. Let cool completely before frosting. To make the frosting, thaw your blueberries and mash them. Beat together the butter and icing sugar, add the blueberries, lemon juice and lemon zest and place it back in the fridge for an hour or two to set. Once the cake is fully cooled and the frosting is set, spread an even layer of frosting onto the cake and decorate with some more thawed and fresh blueberries if you wish. Enjoy!

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