Description
Lemon Blueberry Sheet Cake is the ultimate summer dessert, seamlessly blending the bright flavors of fresh lemons and juicy blueberries. This moist and tender cake is perfect for any occasion, from backyard barbecues to cozy family gatherings. Its vibrant colors and zesty taste make it a showstopper that will leave your guests delighted. Easy to prepare, this delightful treat features a silky lemon glaze that adds a touch of elegance while enhancing its refreshing flavor profile. Whether you’re enjoying a slice with afternoon tea or serving it at a celebration, this cake is sure to impress.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- Juice and zest of 2 lemons
- 1 ½ cups blueberries (tossed with 1 tbsp flour)
- Powdered sugar for glaze
- Lemon juice for glaze
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 baking dish and line with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar in a stand mixer until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Then mix in vanilla extract and buttermilk.
- Gradually add dry ingredients, mixing until just combined. Fold in lemon juice and zest.
- Gently fold in blueberries coated in flour.
- Pour batter into prepared dish and bake for 40–45 minutes or until a toothpick comes out clean.
- Allow to cool before drizzling with lemon glaze made from powdered sugar and lemon juice.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 290
- Sugar: 21g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg