Description

Indulge in the delightful flavors of Lemon Blueberry Sheet Cake, a vibrant dessert perfect for any occasion—from summer BBQs to family gatherings. This easy-to-make cake combines zesty lemon and juicy blueberries, creating a refreshing treat that is as visually appealing as it is delicious. With a moist texture and a sweet lemon glaze, this recipe is designed for everyone, from baking novices to seasoned chefs. Serve it at brunch with whipped cream or enjoy it as an afternoon snack alongside tea. Plus, with its make-ahead convenience, you can prepare this crowd-pleaser in advance and spend more time enjoying your event.

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

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Instructions

Preheat the oven to 350°F. Grease a 9×13 baking dish and line with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a mixer, cream butter and sugar until fluffy. Add eggs, vanilla, and buttermilk; mix well.
Gradually add dry ingredients until just combined. Fold in lemon juice, zest, and blueberries.
Pour batter into the prepared dish and bake for 40-45 minutes until a toothpick comes out clean.
For the glaze, mix powdered sugar with lemon juice; drizzle over the cooled cake.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 28g
Sodium: 190mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 3g
Cholesterol: 80mg