Description
Lemon Blueberry Sheet Cake is a moist, fluffy dessert with a refreshing balance of tangy lemon and sweet blueberries, topped with a zesty lemon glaze.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoons 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 Tablespoon flour)
- For the glaze: 2 1/2 cups powdered sugar
- 1/3 cup lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray, and line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream together the softened butter and granulated sugar in a mixer until light and fluffy. Add eggs one at a time, followed by vanilla extract and buttermilk. Mix until combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in the lemon juice, zest, and blueberries.
- Pour the batter into the prepared baking dish and spread evenly. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar and lemon juice in a bowl until smooth. Once the cake is cooled, drizzle the glaze over the top and let it set before serving.
Notes
- Ensure accurate measurements for the best texture.
- Do not overmix the batter to avoid a dense cake.
- For dairy-free options, replace butter with vegetable oil and use a dairy-free milk alternative for buttermilk.
- If using frozen blueberries, thaw and drain them before adding to the batter.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 28g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Blueberry Lemon Cake, Lemon Blueberry Cake, Blueberry Cake, Sheet Cake, Easy Dessert