Description
Lemon Blueberry Sheet Cake is a refreshing and vibrant dessert that perfectly balances the zest of lemons with the sweetness of fresh blueberries. This delightful cake is not only easy to make but also ideal for any occasion, whether you’re hosting a summer BBQ or enjoying an afternoon snack. With its beautiful presentation and light texture, this cake is sure to impress family and friends alike. The simple glaze adds a tangy finish that elevates every bite, making it a must-try recipe for lemon lovers!
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 your oven to 350°F (175°C). Grease a 9×13 baking dish and line it with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a mixer, cream butter and sugar until fluffy. Add eggs, vanilla extract, and buttermilk; mix until combined.
- Gradually add dry ingredients until no streaks remain. Fold in lemon juice, zest, and blueberries gently.
- Pour batter into the prepared dish and bake for 40–45 minutes or until a toothpick comes out clean.
- Allow cooling before glazing with powdered sugar mixed with lemon juice.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 22g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg