Description
Lemon Blueberry Sheet Cake is a delightful dessert that perfectly blends the tartness of fresh lemons with the sweetness of juicy blueberries. This easy-to-make cake is ideal for any occasion, from summer cookouts to family gatherings. With its moist texture and glossy lemon glaze, it’s sure to impress your guests while also being simple enough for beginners to tackle. Serve it warm or chilled, and watch as it becomes a favorite at your next event!
Ingredients
Scale
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoons salt
- 1 cup butter (softened)
- 1 1/2 cups granulated sugar
- Juice and zest of 2 lemons
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
- Preheat oven to 350°F. Grease a 9×13 baking dish and line with parchment paper.
- In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- In a stand mixer, cream softened butter and sugar until fluffy. Add eggs one at a time, mixing in vanilla and buttermilk until combined.
- Gradually add dry ingredients to the wet mixture until just mixed. Fold in lemon juice, zest, and blueberries.
- Pour batter into prepared dish and bake for 40-45 minutes or until a toothpick comes out with moist crumbs.
- Prepare the glaze by mixing powdered sugar with lemon juice until smooth. Drizzle over cooled cake.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approx. 75g)
- Calories: 260
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 50mg