Save A fluffy, moist sheet cake inspired by classic blueberry pancakes, enhanced with the lightness of soda for a unique twist. Perfect for breakfast, brunch, or dessert.
I first tried baking with blueberry soda after a friend recommended it. The result was a deliciously moist cake reminiscent of weekend pancake breakfasts, with a hint of fun fizz.
Ingredients
- All-purpose flour (2 1/2 cups, 320 g): Provides structure and fluffiness
- Baking powder (1 1/2 teaspoons): Helps the cake rise
- Baking soda (1/2 teaspoon): Adds extra lift and complements the soda
- Salt (1/2 teaspoon): Balances the flavors
- Granulated sugar (1 cup, 200 g): Sweetens the cake
- Unsalted butter, melted and cooled (1/2 cup, 115 g): Adds rich flavor and moistness
- Eggs (2 large): Bind the ingredients and provide structure
- Blueberry-flavored soda or lemon-lime soda (1 cup, 240 ml): Adds moisture and a subtle fruity fizz
- Buttermilk (1 cup, 240 ml): Makes the cake tender
- Vanilla extract (2 teaspoons): Enhances the flavor
- Blueberries, fresh or frozen (1 1/2 cups, 225 g): Provide bursts of fruity flavor
- Powdered sugar (1/3 cup, 40 g): For the optional glaze
- Milk (1 tablespoon): For thinning the glaze
- Vanilla extract (1/2 teaspoon): Flavor for the glaze
Instructions
- Prep the pan:
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) sheet cake pan and line with parchment paper if desired.
- Mix the dry ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Beat the wet ingredients:
- In a separate bowl, beat together the sugar, melted butter, and eggs until smooth and slightly pale.
- Combine and flavor:
- Stir in the vanilla extract, buttermilk, and soda. Mix until well combined.
- Combine wet and dry:
- Add the wet ingredients to the dry ingredients and mix just until combined; do not overmix.
- Fold in the blueberries:
- Gently fold in the blueberries.
- Bake:
- Pour the batter into the prepared pan. Smooth the top with a spatula. Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean.
- Cool:
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Top (optional):
- For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake before serving.
Save My kids always ask for this sheet cake on lazy Sunday mornings, and we enjoy decorating it together after it cools. It's the centerpiece of brunch in our home.
Required Tools
Large mixing bowls, whisk, spatula, 9x13-inch (23x33 cm) sheet cake pan, measuring cups and spoons, wire rack
Allergen Information
Contains wheat (gluten), eggs, and dairy (butter, buttermilk). Always check soda and vanilla extract labels for potential allergens
Nutritional Information
Per serving: Calories 258, Total Fat 7 g, Carbohydrates 44 g, Protein 4 g
Save This cake is best enjoyed the day it's baked, though it keeps well for up to three days. Try it with your favorite morning beverage.
Kitchen Tips & Answers
- → Can I use frozen blueberries?
Yes, frozen blueberries work well. Add them directly to the batter without thawing to prevent excess moisture.
- → What type of soda is best?
Blueberry-flavored soda gives a fruity boost, but lemon-lime soda offers lightness if blueberry isn’t available.
- → Is this cake suitable for vegetarians?
Yes, the ingredients are vegetarian-friendly—just check labels for any hidden animal-derived additives.
- → How do I store leftovers?
Store cooled cake in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.
- → Can I add toppings?
Absolutely! Drizzle with vanilla glaze, sprinkle with coarse sugar, chopped pecans, or add a dollop of whipped cream.
- → How do I know when it's baked?
Bake until a toothpick comes out clean from the center; the cake should be lightly golden and springy to touch.