Description
Lemon Blueberry Sheet Cake is a delightful summer dessert that combines the zesty brightness of fresh lemons with juicy blueberries, creating a moist and flavorful treat that’s perfect for 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 (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
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 baking dish and line it with parchment paper.
- In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- In a stand mixer, cream together softened butter and granulated sugar until fluffy. Add eggs one at a time, along with buttermilk and vanilla extract.
- Gradually mix in the dry ingredients until just combined. Stir in lemon juice and zest, then gently fold in blueberries.
- Pour the batter into the prepared pan and bake for 40-45 minutes or until a toothpick comes out with moist crumbs.
- Cool completely before glazing with powdered sugar mixed with lemon juice.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 290
- Sugar: 26g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg