Description

Lemon Blueberry Sheet Cake is a delightful dessert that perfectly balances zesty lemon and sweet blueberries, making it an ideal treat for summer gatherings or casual snacks. This easy-to-follow recipe allows even novice bakers to create a stunning centerpiece that will impress guests at BBQs, birthday parties, or any celebration. With its fluffy texture and refreshing flavors, this cake is not just a dessert; it’s a joyful experience that everyone will love. Serve it plain or elevate it with whipped cream, fresh fruit garnishes, or a drizzle of creamy glaze for an irresistible touch.

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
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

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C). Grease and line a 9×13 baking dish with parchment paper.
In a bowl, whisk together dry ingredients: flour, baking powder, baking soda, and salt.
In a mixer, cream together softened butter and sugar until fluffy. Add eggs one at a time.
Mix in buttermilk and vanilla. Gradually incorporate dry ingredients until just combined.
Fold in lemon juice, zest, and blueberries gently.
Pour batter into the prepared dish and bake for 40-45 minutes or until a toothpick comes out clean.
Allow cooling completely before glazing with a mixture of powdered sugar and lemon juice.

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

Nutrition

Serving Size: 1 slice (90g)
Calories: 280
Sugar: 22g
Sodium: 210mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 65mg