Description

Lemon Blueberry Sheet Cake is a delightful dessert that combines the refreshing flavors of tart lemon and sweet blueberries in a moist, fluffy cake. This easy-to-make treat is perfect for summer BBQs, family gatherings, or simply as a sweet snack at home. With minimal prep time and simple ingredients, this cake will impress your guests or satisfy your cravings. Top it off with a tangy lemon glaze for an added burst of flavor that makes every bite irresistible.

Ingredients

Scale

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoon salt
1 cup butter, softened
1 1/2 cups granulated sugar
Juice and zest of 2 lemons
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 (175°C). Grease a 9×13 baking dish and line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a stand mixer, cream together the butter and sugar until light and fluffy. Add eggs one at a time along with vanilla extract and buttermilk.
Gradually mix in the dry ingredients until just combined. Stir in lemon juice, zest, and blueberries gently.
Pour batter into the prepared dish and bake for 40-45 minutes or until a toothpick inserted comes out clean. Allow to cool completely.
For the glaze, whisk powdered sugar with lemon juice until smooth and pour over the cooled cake.

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

Nutrition

Serving Size: 1 slice (approximately 100g)
Calories: 300
Sugar: 25g
Sodium: 200mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 3g
Cholesterol: 70mg