Description
Lemon Blueberry Sheet Cake is a vibrant and refreshing dessert that combines the zesty flavors of fresh lemons with juicy blueberries. Perfect for summer gatherings or a delightful afternoon snack, this cake is easy to prepare and will impress your guests. With a moist texture and a sweet lemon glaze, every slice offers a burst of flavor that is sure to please everyone at the table. Whether served plain or topped with whipped cream and extra berries, this cake is versatile enough for any occasion.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoons 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
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish lined with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer, cream butter and sugar until light and fluffy. Add eggs, vanilla, and buttermilk; mix until combined.
- Gradually add dry ingredients until just mixed. Stir in lemon juice, zest, and gently fold in blueberries.
- Pour batter into prepared dish and bake for 40-45 minutes until a toothpick comes out clean.
- Allow the cake to cool completely before drizzling with the lemon glaze made from powdered sugar and lemon juice.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 260
- Sugar: 22g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg