Description
Indulge in the delightful flavors of our Lemon Blueberry Sheet Cake, perfect for any occasion from summer barbecues to cozy brunches. This easy-to-make dessert combines the zesty brightness of lemons with the sweetness of fresh blueberries, resulting in a moist and flavorful cake that’s visually stunning. Topped with a luscious lemon glaze, it makes for an irresistible treat that serves 16 people—ideal for sharing with friends and family. Whether enjoyed on its own or paired with whipped cream or vanilla ice cream, this cake is sure to be a crowd-pleaser.
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 and grease a 9×13 baking dish lined with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a stand mixer, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract and buttermilk until just combined. Gradually add dry ingredients until no flour streaks remain, then 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 with moist crumbs.
- Let cool completely before glazing with the powdered sugar mixed with lemon juice.
- Prep Time: 20 minutes
- Cook Time: 40–45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 330
- Sugar: 24g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg