Description
A delicious and zesty Lemon Blueberry Sheet Cake that combines the tartness of lemons with the sweetness of blueberries, perfect for any occasion.
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
- For the glaze: 2 1/2 cups powdered sugar
- 1/3 cup lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and grease a sheet pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the lemon juice, lemon zest, and eggs to the butter mixture, mixing well.
- Alternate adding the dry ingredients and buttermilk to the mixture, starting and ending with the dry ingredients.
- Gently fold in the blueberries that have been tossed with flour.
- Pour the batter into the prepared sheet pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the glaze by mixing powdered sugar and lemon juice until smooth.
- Once the cake is done, let it cool before drizzling the glaze on top.
Notes
- For best results, use fresh blueberries.
- Make sure the butter is softened to room temperature for easier mixing.
- This cake can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Lemon Blueberry Sheet Cake, Lemon Blueberry Cake, dessert bars, dessert