Description
Indulge in the delightful flavors of this Lemon Blueberry Sheet Cake, a perfect addition to any gathering or a sweet treat for yourself. This cake combines the zesty brightness of fresh lemons with juicy blueberries, creating a moist and flavorful dessert that is quick and easy to prepare. Whether you’re hosting a summer BBQ, celebrating a special occasion, or enjoying a cozy afternoon at home, this vibrant cake will impress your guests and satisfy your sweet tooth.
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 (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 tablespoon flour
- 2 1/2 cups powdered sugar
- 1/3 cup lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish lined with parchment paper.
- In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream softened butter and sugar in a stand mixer until light and fluffy.
- Add eggs one at a time, then mix in buttermilk and vanilla extract until smooth.
- Gradually incorporate dry ingredients followed by lemon juice and zest.
- Gently fold in blueberries using a rubber spatula.
- Pour batter into the prepared dish and bake for 40-45 minutes or until a toothpick comes out clean.
- Allow to cool before glazing with a mixture of powdered sugar and lemon juice.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 80g)
- Calories: 275
- Sugar: 30g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg