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Fabulous Blueberry Sheet Cake – Recipe

When blueberries are in season and the prices are very affordable, I stock up and freeze them for later use.

Besides eating them fresh, adding them to pancakes, making filling for my varenyky (perogies), and preparing smoothies, I also use them in baking.

I already posted several recipes for blueberry cakes, but today I will share my latest blueberry sheet cake recipe which I love, and I am sure you will enjoy it as well.

This recipe yields over 20 serving pieces.

Fabulous Blueberry Sheetcake – Recipe

Fabulous Blueberry Sheetcake –  Recipe


  • 1 cup sugar
  • 1 cup butter, softened
  • 3 egg yolks
  • 1 whole egg
  • 1/2 cup sour cream
  • 1 tsp. vanilla extract
  • 3 cups flour
  • 3 tsp. baking powder
  • Pinch of salt
  • 2 Tbs. melted butter, for basting
  • Blueberry filling:
  • 6 cups of fresh or frozen blueberries (more if you wish)
  • 1/2 cup granulated sugar
  • 1/4 cup corn starch
  • Streusel Ingredients:
  • ½ cup flour
  • ¼ cup butter
  • ¼ cup granulated sugar
  • ½ tsp. vanilla extract
  • Pinch of salt


  1. In a large mixing bowl mix the sugar and butter, until creamy.
  2. Add the egg yolks, whole egg and sour cream.
  3. Mix well until creamy and lemon color.
  4. Add flour, baking powder, salt and vanilla extract.
  5. Mix until well incorporated.
  6. Grease and flour a 12x18 cake pan.
  7. Spoon the batter into the pan, and spread it out evenly, using the back of a spoon dipping it in cold water from time to time, to prevent the batter from sticking to it.
  8. Brush the 2 Tbs. of melted butter over the top of the cake batter.
  9. Set aside.
  10. In a separate bowl toss the blueberries with cornstarch and sugar, until coated.
  11. Spread the blueberries evenly over the batter.
  12. Prepare the streusel crumbs, by combining all ingredients, mixing with a pastry blender, or by hand, until chunky crumbs are formed, then sprinkle it evenly over the blueberries.
  13. Bake in preheated oven at 350 degrees, on a middle rack, for 35 minutes
  14. Cool the cake in the pan.
  15. Cut into small serving pieces, and remove onto a serving platter


I used 8 cups (about 2.5 lbs) of blueberries in this recipe, but felt it was a little too much filling. Also, I actually prefer using fresh blueberries in this cake, over the frozen ones, because they are juicier once baked, where the frozen ones kind of get on a drier side during baking.


3 thoughts on “Fabulous Blueberry Sheet Cake – Recipe”

  1. Pingback: Favorite Blueberry Recipes Plus Health Benefits – Suburban Grandma
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