Description
A light and refreshing lemon blueberry sheet cake perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 2 cups fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a sheet cake pan.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in the lemon zest and lemon juice.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk.
- Fold in the blueberries gently.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- Use fresh blueberries for the best flavor.
- Store leftovers in an airtight container.
- This cake is great with lemon glaze on top.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Lemon Blueberry Sheet Cake, dessert, cake, blueberries, lemon