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mother's day Lemon Blueberry Sheet Cake

Delicious Mother's Day Lemon Blueberry Sheet Cake Recipe

Create a delightful Mother's Day Lemon Blueberry Sheet Cake that bursts with flavor, perfect for any spring occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Can swap with cake flour for a lighter texture.
  • 2 teaspoons baking powder Ensure it's fresh for the best results.
  • 1 teaspoon baking soda Ensure freshness for optimal rise.
  • 1/2 teaspoon salt Enhances flavor and balances sweetness.
  • 1/2 cup unsalted butter Opt for unsalted butter for better salt control.
  • 1 cup granulated sugar Can replace with coconut sugar for a less refined option.
  • 2 large eggs Suitable egg replacements are an option for vegans.
  • 1 cup buttermilk Regular milk with vinegar or lemon juice works well.
  • 2 tablespoons lemon juice Provides tanginess.
  • 1 tablespoon lemon zest Add lemon skin for flavor.
  • 1 teaspoon vanilla extract Try almond extract for a twist.
  • 1 cup fresh blueberries Frozen blueberries can be used but may sink.
For the Glaze
  • 1 cup powdered sugar Consider a sugar alternative for a lighter option.
  • 2 tablespoons lemon juice Brings brightness to the glaze.

Equipment

  • 9x13-inch baking dish
  • Stand Mixer
  • medium bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a greased 9x13-inch baking dish lined with parchment paper.
  2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
  3. In a stand mixer, beat butter and sugar until light and fluffy; add eggs and vanilla until smooth.
  4. Gradually incorporate buttermilk followed by dry ingredients; mix until no flour streaks remain.
  5. Fold in lemon juice, lemon zest, and blueberries carefully to avoid crushing them.
  6. Pour the batter into the prepared dish and bake for 40-45 minutes, until a toothpick comes out with moist crumbs.
  7. Let the cake cool in the pan for 10 minutes, then move to a wire rack.
  8. Mix powdered sugar and lemon juice to create the glaze, then drizzle over the cooled cake.
  9. Slice the cake into squares and serve with additional blueberries or lemon slices if desired.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 11gSaturated Fat: 7gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 16gVitamin A: 300IUVitamin C: 5mgCalcium: 60mgIron: 1mg

Notes

Use fresh lemons and blueberries for the best flavors. Don't over-mix the batter to prevent a dense cake. Store leftovers covered at room temperature for up to 2 days or in the fridge for up to 5 days.

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