Description
Lemon Blueberry Sheet Cake is the ultimate summer dessert, bursting with zesty lemon flavor and juicy blueberries. This quick and easy recipe is perfect for family gatherings, BBQs, or a delightful afternoon snack. The cake’s moist texture, thanks to buttermilk and butter, pairs beautifully with a tangy lemon glaze that adds a sweet finishing touch. Impress your guests with this vibrant treat that not only tastes amazing but also looks stunning on any dessert table.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoon 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 1 Tbs flour
- 2 1/2 cups powdered sugar
- 1/3 cup lemon juice
Instructions
- Preheat your oven to 350°F. Grease a 9×13 baking dish and line it with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- In a stand mixer, cream softened butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract and buttermilk.
- Gradually incorporate the dry ingredients, mixing until 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.
- For the glaze, mix powdered sugar with lemon juice until smooth and drizzle over cooled cake.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 290
- Sugar: 24g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg