Description

Lemon Blueberry Sheet Cake is a refreshing, easy-to-make dessert that perfectly captures the essence of summer. With a delightful blend of zesty lemon and juicy blueberries, this sheet cake is not just moist and flavorful; it’s also incredibly versatile. Whether you’re hosting a backyard BBQ or looking for a sweet afternoon snack, this cake will surely impress your guests. In just under an hour, you can whip up this crowd-pleaser that pairs wonderfully with whipped cream or ice cream. Perfectly customizable, you can add your favorite fruits or adjust the sweetness to suit your taste. Enjoy every delicious slice!

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

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Instructions

Preheat the oven to 350°F. Grease a 9×13 inch baking dish and line it with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a stand mixer, cream softened butter and sugar until light. Add eggs one at a time, then mix in buttermilk and vanilla.
Gradually add dry ingredients to wet ingredients until combined. Fold in lemon juice, zest, and blueberries gently.
Pour batter into the prepared dish and bake for 40-45 minutes until a toothpick inserted comes out clean.
Let the cake cool before glazing with powdered sugar mixed with lemon juice.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (70g)
Calories: 270
Sugar: 22g
Sodium: 180mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg