Blueberry and soda create a light, fluffy sheet cake ideal for breakfast, brunch, or sweet snacking.
# What you'll need:
→ Dry Ingredients
01 - 2 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1 cup granulated sugar
06 - 1/2 cup unsalted butter, melted and cooled
07 - 2 large eggs
08 - 1 cup blueberry-flavored soda or lemon-lime soda
09 - 1 cup buttermilk
10 - 2 teaspoons pure vanilla extract
→ Blueberries
11 - 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
→ Optional Topping
12 - 1/3 cup powdered sugar
13 - 1 tablespoon milk
14 - 1/2 teaspoon vanilla extract
# Method:
01 - Preheat oven to 350°F. Grease a 9x13-inch sheet cake pan and line with parchment paper as desired.
02 - In a large bowl, whisk together flour, baking powder, baking soda, and salt until fully blended.
03 - In a separate bowl, beat granulated sugar, melted butter, and eggs until mixture is smooth and slightly pale.
04 - Mix in vanilla extract, buttermilk, and soda to the wet mixture, stirring until uniform.
05 - Pour wet mixture into dry ingredients and gently mix until just incorporated. Avoid overmixing to retain cake tenderness.
06 - Carefully fold blueberries into the batter, distributing evenly.
07 - Pour batter into prepared pan, smoothing the top with a spatula.
08 - Bake for 28 to 32 minutes, or until a toothpick inserted at the center emerges clean.
09 - Allow cake to cool in the pan for 10 minutes. Transfer to wire rack and cool completely.
10 - For optional topping, whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled cake before serving.
