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Lemon Blueberry Sheet Cake

Lemon Blueberry Sheet Cake - A Refreshing Summer Delight

Lemon Blueberry Sheet Cake is a delightful dessert that combines zesty lemon with sweet blueberries, capturing the essence of summer in every bite.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour can use gluten-free flour blend for a gluten-free version
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter (softened) ensure it's at room temperature for better creaming
  • 1 cup granulated sugar
  • 1 tablespoon lemon juice freshly squeezed
  • 1 tablespoon lemon zest use fresh lemons for the best flavor
  • 3 large eggs room temperature
  • 1 cup buttermilk or milk mixed with lemon juice or vinegar
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries toss with a bit of flour before adding
For the Glaze
  • 1 cup powdered sugar
  • 2 tablespoons additional lemon juice for brightness in glaze

Equipment

  • 9x13-inch baking dish
  • mixing bowl
  • electric mixer
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions for Lemon Blueberry Sheet Cake
  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and line with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs, vanilla extract, and buttermilk to the creamed mixture, mixing until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  6. Gently fold in lemon juice, zest, and blueberries tossed in flour.
  7. Pour the batter into the prepared baking dish and bake for 40 to 45 minutes.
  8. Once baked, cool the cake in the pan for 15 minutes before transferring to a wire rack.
  9. Whisk together powdered sugar and lemon juice for the glaze and drizzle it over the cooled cake.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 400IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Ensure your butter, eggs, and buttermilk are at room temperature for best results. Store leftovers in an airtight container in the refrigerator for up to 5 days.

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