Description

Lemon Blueberry Sheet Cake is a delightful and refreshing dessert that bursts with flavor, making it the perfect treat for summertime gatherings or cozy family get-togethers. This easy-to-follow recipe combines the bright zest of lemons with sweet, juicy blueberries, creating a harmonious balance that will tantalize your taste buds. Ideal for bakers of all skill levels, this cake not only looks stunning when glazed and garnished but also serves a crowd with its generous 16 servings. Ready in about an hour, you’ll love how quickly this scrumptious cake can come together, making it a go-to dessert for any occasion.

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 Tbs flour
2 1/2 cups powdered sugar
1/3 cup lemon juice

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Instructions

Preheat oven to 350°F. Grease a 9×13 baking dish and line with parchment paper.
Whisk dry ingredients (flour, baking powder, baking soda, salt) in one bowl. In another bowl, cream butter and sugar until fluffy.
Add eggs, vanilla, buttermilk, lemon juice, and zest to the butter mixture; mix well. Gradually add dry ingredients until just combined. Fold in blueberries gently.
Pour batter into the prepared dish and bake for 40-45 minutes or until a toothpick comes out clean.
For the glaze, whisk powdered sugar with lemon juice until smooth and drizzle over the cooled cake.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (90g)
Calories: 290
Sugar: 25g
Sodium: 200mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg