Description
A refreshing and indulgent lemon blueberry sheet cake that’s perfect for any gathering.
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 tablespoon flour
- 2 1/2 cups powdered sugar
- 1/3 cup lemon juice for glaze
Instructions
- Preheat the oven to 350°F. Grease a 9 x 13 baking dish and line it with parchment paper.
- Whisk together the dry ingredients: flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Cream the softened butter and granulated sugar until light and fluffy using a stand mixer or hand mixer.
- Add the eggs, vanilla extract, and buttermilk to the mixture and blend on low speed until well combined.
- Gradually mix in the dry ingredients until just combined, ensuring no flour streaks remain.
- Fold in the lemon juice, zest, and blueberries until evenly distributed.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool the cake completely before drizzling with the glaze made from powdered sugar and lemon juice.
Notes
For best results, use room temperature ingredients, and avoid overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg