Photo of Blueberry streusel sheet cake by WW

Blueberry streusel sheet cake

Total Time
50 min
20 min
20 min
This large-format cake features fresh berries and a buttery, cinnamon-rich streusel topping. It’s made in an 18 x 13–inch sheet pan, so it’s spread thinner than typical cake layers—meaning it cooks more quickly and eats like a bar cookie.


Cooking spray

5 spray(s)

Whole wheat pastry flour

4 cup(s), divided


1 cup(s), divided

Ground cinnamon

2 tsp, divided

Table salt

1 tsp, divided

Light butter

¾ cup(s), divided

Baking powder

1 Tbsp

Vanilla extract

1 Tbsp


4 item(s), large

Plain unsweetened almond milk



2 cup(s)


  1. Preheat the oven to 350°F. Line an 18 x 13–inch sheet pan with parchment paper; coat the paper with cooking spray.
  2. In a medium bowl, stir together 1 cup flour, 1/3 cup sugar, 1 tsp cinnamon, and ¼ tsp salt. Add 6 tbsp butter and mix with your hands until the mixture starts to clump together. Set the streusel aside.
  3. In another medium bowl, whisk together the baking powder and the remaining 3 cups flour, 1 tsp cinnamon, and ¾ tsp salt. In a large bowl, beat together the remaining 6 tbsp butter and ⅔ cup sugar with an electric mixer at medium speed until well combined, about 2 minutes. Beat in the vanilla until well blended, then beat in the eggs, 1 at a time, until well combined. With the mixer on low speed, gradually add the flour mixture alternately with the almond milk, beginning and ending with the flour mixture.
  4. Spread the batter evenly into the prepared paper-lined pan. Sprinkle the berries evenly over the top, then sprinkle the streusel mixture over the berries. Bake until the cake springs back when lightly touched in the center, 18 to 20 minutes. Cut into 20 pieces. Serve warm or at room temperature.
  5. Serving size: 1 piece