Description
This delicious Lemon Blueberry Sheet Cake combines fresh blueberries and vibrant lemon flavor for a moist and fluffy dessert. Perfect for gatherings, this easy sheet cake recipe uses simple ingredients and offers a bright, tangy taste with every bite. Ideal for spring and summer parties!
Ingredients
2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
1 ½ cups granulated sugar
3 large eggs
1 tbsp lemon zest
⅓ cup fresh lemon juice
1 cup buttermilk
2 cups fresh blueberries
2 tbsp all-purpose flour (for tossing blueberries)
For Lemon Glaze (optional):
1 cup powdered sugar
2–3 tbsp lemon juice
Instructions
Preheat oven to 350°F (175°C). Grease a 9x13-inch sheet pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Stir in lemon zest and lemon juice.
Gradually add dry ingredients alternately with buttermilk, mixing until just combined.
Toss blueberries with 2 tbsp flour, then gently fold into the batter.
Pour batter into prepared pan and smooth the top.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Let cool completely before drizzling with lemon glaze.
Notes
You can substitute frozen blueberries; do not thaw before adding.
Adjust lemon glaze thickness by adding more powdered sugar or lemon juice.
Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg