Description
A light, fluffy, and zesty lemon blueberry sheet cake perfect for any occasion, bursting with fresh 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 your oven to 350°F. Grease a 9×13 baking dish and line it with parchment paper, leaving some hanging over the sides.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs, vanilla, and buttermilk, and mix on low until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until no more flour streaks are visible. Mix in the lemon juice and zest.
- Gently fold in the fresh blueberries with a spatula.
- Pour the batter into your prepared dish and bake for 40-45 minutes, or until a toothpick inserted comes out with moist crumbs.
- Let the cake cool completely.
- To make the glaze, combine the powdered sugar and lemon juice. Pour over the cooled cake and let it set.
Notes
- Lining the baking dish with parchment paper makes it easy to lift the cake out.
- Do not overmix the batter when folding in the blueberries.
- Garnish with more fresh fruit if desired.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American