Description
Lemon Blueberry Sheet Cake is a delightful treat that combines the zesty brightness of lemons with sweet, juicy blueberries. This easy-to-make cake is perfect for summer gatherings, birthday celebrations, or as a refreshing dessert to enjoy at home. With its fluffy texture and vibrant flavors, this cake not only looks stunning but also offers a deliciously satisfying experience in every bite. Topped with a tangy lemon glaze, it’s sure to impress your family and friends.
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. Grease a 9×13 baking dish and line it with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a mixer, cream butter and sugar until light and fluffy. Add eggs, vanilla extract, and buttermilk; mix until combined.
- Gradually fold in the dry ingredients followed by lemon juice and zest.
- Gently fold in blueberries using a rubber spatula.
- Pour batter into the prepared dish and bake for 40-45 minutes or until a toothpick comes out clean. Let it cool completely before glazing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 22g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg