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Lemon Blueberry Sheet Cake

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Lemon Blueberry Sheet Cake is a vibrant and refreshing dessert that perfectly balances zesty lemons with sweet blueberries. This delightful treat is not only simple to prepare but also offers a beautiful presentation, making it ideal for any occasion—from summer BBQs to cozy family gatherings. With its tender crumb and luscious glaze, this cake will surely bring joy to your table. Best of all, it’s quick to prepare, allowing even novice bakers to impress their friends and family with minimal effort.

Ingredients

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  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 teaspoons salt
  • 1 cup softened butter
  • 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

  1. Preheat the oven to 350°F. Grease a 9×13 baking dish and line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a stand mixer or mixing bowl, cream the butter and sugar until light and fluffy. Add eggs, vanilla, and buttermilk; mix until combined.
  4. Gradually add the dry ingredients until just mixed in. Stir in lemon juice and zest gently followed by the blueberries.
  5. Pour the batter into the prepared dish and bake for about 40–45 minutes or until a toothpick comes out with moist crumbs.
  6. Allow cooling completely before adding the glaze made from powdered sugar and lemon juice.

Nutrition

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