Description

Lemon Blueberry Sheet Cake is a delightful dessert that is both refreshing and easy to make. With its bright flavors of zesty lemon and sweet blueberries, this moist cake is perfect for any occasion—from summer BBQs to casual get-togethers. The simple preparation process makes it accessible for bakers of all skill levels, ensuring that everyone can enjoy this luscious treat. Whether you serve it at a party or as an afternoon snack, topped with fresh fruit or a dollop of whipped cream, this cake is sure to impress.

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 your oven to 350°F (175°C) and grease a 9×13 baking dish lined with parchment paper.
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a stand mixer, cream the softened butter and sugar until fluffy. Add the eggs, vanilla extract, and buttermilk; mix well.
Gradually incorporate the dry ingredients until just combined. Gently fold in the lemon juice and zest followed by the blueberries.
Pour the batter into your prepared dish and bake for 40–45 minutes or until a toothpick comes out clean.
Allow cooling before glazing with a mixture of powdered sugar and lemon juice.

Prep Time: 20 minutes
Cook Time: 40–45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (83g)
Calories: 290
Sugar: 30g
Sodium: 220mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 1g
Protein: 3g
Cholesterol: 70mg