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Lemon Blueberry Sheet Cake

Lemon Blueberry Sheet Cake That Will Brighten Your Day

This Lemon Blueberry Sheet Cake is a refreshing and easy summer dessert bursting with tangy lemon goodness and sweet blueberries.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Gluten-free flour can be used as a substitute.
  • 2 teaspoons Baking Powder Ensure it's fresh for best results.
  • 1 te teaspoon Baking Soda Essential for a light texture.
  • 1 teaspoon Salt Kosher salt is recommended.
  • 1 cup Unsalted Butter Let it soften at room temperature.
  • 1.5 cups Granulated Sugar Brown sugar can add deeper flavor.
  • 1/4 cup Lemon Juice Using fresh lemons is key for optimal taste.
  • 1 tablespoon Lemon Zest
  • 3 large Eggs Room temperature eggs mix in better.
  • 1/2 cup Buttermilk Substitute with milk and a tablespoon of vinegar.
  • 1 teaspoon Vanilla Extract Use pure extract for best results.
  • 2 cups Fresh Blueberries Toss in flour to prevent sinking.
For the Glaze
  • 1 cup Powdered Sugar Sift before use for smoother consistency.
  • 2 tablespoons Lemon Juice Adds tanginess to the glaze.

Equipment

  • 9x13-inch baking dish
  • Mixer
  • medium bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 9x13 inch baking dish with greased parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  3. In your mixer bowl, beat the softened unsalted butter and granulated sugar until light and fluffy.
  4. Beat in the large eggs one at a time, followed by the vanilla extract and buttermilk.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined.
  6. Fold in the fresh lemon juice and zest, then gently toss the blueberries with flour before folding into the batter.
  7. Pour the batter into the prepared baking dish and bake for 40-45 minutes.
  8. Let the cake cool completely in the pan on a wire rack.
  9. Mix the sifted powdered sugar with additional lemon juice until smooth for the glaze.
  10. Drizzle the lemon glaze over the cooled cake and serve.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 34gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

Use fresh lemons and blueberries for the brightest flavors. Store leftovers covered at room temperature for up to 2 days or in the refrigerator for a week, adding the glaze right before serving.

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