Description
Lemon Blueberry Sheet Cake is a refreshing and sweet delight that perfectly balances the zesty flavor of lemons with the sweetness of fresh blueberries. This easy-to-make dessert is ideal for summer gatherings, birthday parties, or casual snacks. With minimal prep time and straightforward steps, you can whip up this light cake that’s sure to impress your guests. The addition of a tangy lemon glaze elevates the cake, making it an irresistible treat for any occasion. Whether enjoyed on its own or paired with ice cream, this Lemon Blueberry Sheet Cake is a must-try for dessert lovers!
Ingredients
Scale
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoons 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
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 baking dish and line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a stand mixer or bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time along with vanilla and buttermilk. Mix well.
- Gradually incorporate the dry ingredients until combined. Gently mix in lemon juice, zest, and folded blueberries.
- Pour batter into prepared dish and bake for 40-45 minutes or until a toothpick comes out clean.
- Allow cake to cool completely before glazing with a mixture of powdered sugar and lemon juice.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 300
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg