Description
Lemon Blueberry Sheet Cake is a delightful and refreshing dessert that perfectly combines zesty lemon flavors with juicy blueberries. This easy-to-make cake is ideal for any gathering, from summer BBQs to family brunches. The light and fluffy texture, along with a luscious lemon glaze, makes it an irresistible treat that will leave everyone wanting more. Whether served as a classic slice or adorned with fresh fruit, this cake promises to brighten up 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
- 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 oven to 350°F (175°C). Grease a 9×13-inch baking dish and line it with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar in a mixer until light and fluffy. Add eggs one at a time, mixing in vanilla extract and buttermilk afterward.
- Gradually mix in the dry ingredients until combined. Fold in lemon juice, zest, and blueberries gently.
- Pour batter into prepared dish and bake for 40-45 minutes or until a toothpick comes out clean.
- For the glaze, mix powdered sugar with lemon juice until smooth and drizzle over the cooled cake.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 27g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg