Description
Lemon Blueberry Sheet Cake is a refreshing and delightful dessert that perfectly combines zesty lemon with sweet, juicy blueberries. Ideal for summer BBQs, birthday parties, or as a simple sweet snack, this easy-to-make cake is sure to impress your family and friends. With its moist texture from buttermilk and lightness achieved through the creaming method, each slice is bursting with flavor. Topped with a tangy lemon glaze, this cake becomes an irresistible treat that you’ll want to bake again and again!
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
- 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) and grease a 9×13 baking dish lined with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a stand mixer or using a hand mixer, cream together softened butter and sugar until fluffy.
- Add eggs one at a time along with buttermilk and vanilla; mix until combined.
- Gradually incorporate dry ingredients until just combined, then mix in lemon juice and zest.
- Gently fold in blueberries.
- Pour batter into the prepared dish and bake for 40-45 minutes or until a toothpick comes out clean.
- Prepare glaze by mixing powdered sugar with lemon juice; pour over cooled cake before slicing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 90g)
- Calories: 290
- Sugar: 26g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg