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Lemon Blueberry Sheet Cake Recipe

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Enjoy this delicious Lemon Blueberry Sheet Cake, combining zesty lemon flavor with juicy blueberries for a perfect dessert.

Ingredients

Scale

  • 2 cups all-purpose flour

  • 1 tablespoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ½ cup unsalted butter, softened

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 tablespoon lemon zest

  • 2 tablespoons lemon juice

  • 1 teaspoon vanilla extract

  • 1 cup buttermilk

  • 1 ½ cups fresh blueberries

  • 1 tablespoon flour (for coating blueberries)

For the glaze (optional):

  • 1 cup powdered sugar

  • 1-2 tablespoons lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.

  3. In a separate bowl, cream butter and sugar until light and fluffy.

  4. Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla extract.

  5. Gradually add the dry ingredients, alternating with buttermilk, mixing until just combined.

  6. Toss blueberries with 1 tablespoon flour to prevent sinking, then gently fold into the batter.

  7. Pour batter into prepared pan and smooth the top.

  8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

  9. Cool completely before glazing. For glaze, mix powdered sugar with lemon juice and drizzle over cooled cake.

Notes

  • You can substitute frozen blueberries but do not thaw.

  • For extra lemon flavor, add more zest.

  • Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://elianarecipes.com/lemon-blueberry-sheet-cake-recipe/