Description
Lemon Blueberry Sheet Cake is a refreshing dessert that perfectly balances the zesty brightness of lemons with the sweetness of juicy blueberries. Ideal for summer gatherings, picnics, or simply as a delightful treat at home, this cake is easy to prepare and yields generous portions for sharing. Topped with a smooth lemon glaze, it’s not only visually appealing but also incredibly delicious. With just 20 minutes of prep time and simple steps, you’ll have a moist and flavorful cake that will impress your family and friends.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoon salt
- 1 cup butter (2 sticks), softened
- 1 1/2 cups granulated sugar
- Juice and zest of 2 lemons (about 1/4 cup lemon juice)
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 1/2 cups fresh blueberries, tossed with 1 Tbs flour
- 2 1/2 cups powdered sugar
- 1/3 cup lemon juice
Instructions
- Preheat the oven to 350°F. Grease a 9×13 baking dish and line it with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream together butter and sugar until fluffy. Add eggs, vanilla, and buttermilk until smooth.
- Gradually mix in dry ingredients until fully combined. Gently fold in lemon juice, zest, and blueberries.
- Pour batter into the prepared dish and bake for 40–45 minutes or until a toothpick comes out clean.
- Once cooled, prepare the glaze by mixing powdered sugar with lemon juice and pour over the cake.
- Prep Time: 20 minutes
- Cook Time: 40–45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 325
- Sugar: 24g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg