Description
Lemon Blueberry Sheet Cake is a delightful dessert that captures the essence of summer in every bite. This moist and tender cake pairs zesty lemon with sweet, juicy blueberries, creating a refreshing flavor profile that is perfect for warm-weather gatherings or just a cozy afternoon treat. With its easy preparation and generous size (16 servings), this cake is ideal for sharing at BBQs, picnics, or family celebrations. Whether enjoyed plain or topped with a luscious lemon glaze, it’s sure to impress friends and family alike. Discover how simple it is to whip up this crowd-pleaser and elevate your dessert game.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoons salt
- 1 cup butter (2 sticks), 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 flour
Instructions
- Preheat the oven to 350°F. Grease a 9×13 baking dish and line it with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream the butter and sugar in a stand mixer until light and fluffy.
- Add eggs, vanilla extract, and buttermilk; mix until combined.
- Gradually add dry ingredients, mixing 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 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 (approximately 90g)
- Calories: 360
- Sugar: 30g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: <1g
- Protein: 5g
- Cholesterol: 80mg