Description
This Lemon Blueberry Sheet Cake is a burst of summer in every bite. The fresh, juicy blueberries pair perfectly with the tangy lemon zest, creating a flavor-packed dessert that’s light yet indulgent. The cake itself is soft and fluffy, offering the ideal balance between sweet and tart. Drizzled with a lemon glaze, the zesty finish adds just the right amount of sweetness to bring it all together.
Ingredients
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 tablespoon flour
For the glaze:
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, leaving an overhang on the long sides for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a stand mixer with a paddle attachment or using a hand mixer, cream the softened butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well between each addition. Stir in the vanilla and buttermilk until combined.
Gradually add the dry ingredients, mixing just until no streaks of flour remain. Stir in the lemon juice and zest.
Gently fold in the flour-tossed blueberries using a spatula.
Pour the batter into the prepared dish and smooth the top. Bake for 40-45 minutes or until a toothpick inserted comes out with moist crumbs.
Allow the cake to cool completely in the pan.
For the glaze, mix powdered sugar and lemon juice until smooth. Pour over the cooled cake. Let the glaze harden before serving. Garnish with fresh blueberries or lemon zest if desired.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 360