Description
Lemon Blueberry Sheet Cake is a delightful blend of zesty lemon and juicy blueberries, making it the perfect dessert for summer gatherings, picnics, or casual get-togethers. This easy-to-make cake brings a burst of flavor with every bite and boasts a light, fluffy texture that pairs beautifully with its sweet lemon glaze. Whether enjoyed on its own or dressed up with fresh fruits and whipped cream, this cake will impress your guests and satisfy your sweet cravings. With just the right balance of tanginess and sweetness, it’s a must-try for any occasion!
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 (175°C). Grease a 9×13 baking dish and line with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Mix in buttermilk and vanilla extract until combined. Gradually add dry ingredients followed by lemon juice and zest. Gently fold in blueberries.
- Pour batter into prepared dish and bake for 40–45 minutes until a toothpick comes out clean. Cool completely before glazing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 107g)
- Calories: 305
- Sugar: 31g
- Sodium: 265mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg