Description
A bright and flavorful Lemon Blueberry Sheet Cake, perfect for beginners and any occasion. This easy-to-make cake is moist, tender, and bursting with fresh blueberry and lemon flavors.
Ingredients
- 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
- For the glaze:
- 2 1/2 cups powdered sugar
- 1/3 cup lemon juice
Instructions
- Preheat oven to 350 degrees F. Grease a 9×13 baking dish and line with parchment paper, leaving an overhang on the long sides.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer, cream together softened butter and granulated sugar until light and fluffy.
- Add eggs, vanilla extract, and buttermilk. Mix on low speed until incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until no flour streaks remain.
- Stir in lemon juice and zest.
- Gently fold in the fresh blueberries.
- Pour the batter into the prepared baking dish.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the cake cool completely.
- For the glaze, whisk together powdered sugar and lemon juice until smooth.
- Pour the glaze over the cooled cake.
- Let the glaze set before garnishing with fresh fruit and serving.
Notes
- Tossing the blueberries with a tablespoon of flour helps prevent them from sinking to the bottom of the cake.
- Ensure the cake is completely cool before applying the glaze for best results.
- This cake can be lifted out of the pan using the parchment overhang for easier serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American