Description
Indulge in the delightful taste of our Lemon Blueberry Sheet Cake, a perfect balance of tangy lemon and sweet blueberries that makes it an ideal dessert for any occasion. This moist, fluffy cake is easy to prepare and topped with a zesty lemon glaze, elevating it to a crowd-pleasing treat. Whether you’re hosting a summer gathering or simply enjoying a sweet snack at home, this cake will quickly become a favorite. With its bright flavors and simple ingredients, it’s not just delicious—it’s also fun to make!
Ingredients
Scale
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoon salt
- 1 cup butter, 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 your oven to 350 degrees F. Grease a 9×13 baking dish and line it with parchment paper.
- In a bowl, whisk together dry ingredients: flour, baking powder, baking soda, and salt.
- In a stand mixer or using a hand mixer, cream together softened butter and granulated sugar until light and fluffy. Add eggs one at a time along with vanilla extract and buttermilk; mix on low speed until combined.
- Gradually incorporate dry ingredients until no flour streaks remain. Mix in lemon juice and zest before gently folding in blueberries.
- Pour batter into the prepared dish and bake for 40-45 minutes or until a toothpick comes out clean with moist crumbs.
- For the glaze, combine powdered sugar with lemon juice in a bowl and drizzle over cooled cake.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg