Description
Indulge in the delightful taste of Lemon Blueberry Sheet Cake, a perfect combination of zesty lemon and juicy blueberries. This easy-to-make dessert is ideal for summer gatherings, BBQs, or simply a sweet treat at home. The fluffy cake, topped with a refreshing lemon glaze, is sure to impress friends and family alike. With its vibrant colors and delicious flavors, this cake is not just a feast for the palate but also a visual treat for any occasion. Whether enjoyed as an after-dinner dessert or paired with your morning coffee, this Lemon Blueberry Sheet Cake will quickly become a favorite!
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 tablespoon flour
- 2 1/2 cups powdered sugar
- 1/3 cup lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9×13 baking dish with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a stand mixer, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing in vanilla extract and buttermilk until combined.
- Gradually add dry ingredients to the wet mixture until smooth. 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.
- For the glaze, mix powdered sugar with lemon juice; pour over cooled cake.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 30g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg