Description

Lemon Blueberry Sheet Cake is a delightful dessert that brings together the zesty brightness of fresh lemons and the sweet burst of blueberries. This easy-to-make cake is perfect for any occasion, from summer BBQs to family gatherings, offering a refreshing taste that will impress your guests. With its simple preparation and versatile serving options, this cake is not just a treat but also a crowd-pleaser that can be enjoyed in various ways. Top it with whipped cream or serve it alongside vanilla ice cream for an extra special touch. Whether you’re celebrating or enjoying a quiet evening at home, this Lemon Blueberry Sheet Cake is sure to brighten your day!

Ingredients

Scale

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoon salt
1 cup butter, 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
2 1/2 cups powdered sugar
1/3 cup lemon juice

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Instructions

Preheat your oven to 350°F and prepare a 9×13 baking dish with grease and parchment paper.
In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt.
In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the butter and sugar until light and fluffy. Then add eggs, buttermilk, lemon juice, and zest.
Gradually add the dry ingredients to the wet mixture until combined; gently fold in blueberries.
Pour the batter into the prepared dish and bake for 40-45 minutes until a toothpick comes out clean.
Allow cooling before glazing with powdered sugar mixed with lemon juice.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (95g)
Calories: 290
Sugar: 25g
Sodium: 180mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 3g
Cholesterol: 65mg