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–+ servings
Lemon Blueberry Sheet Cake

Lemon Blueberry Sheet Cake That's Light, Fruity, and Easy

This Lemon Blueberry Sheet Cake is a light and fruity dessert perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Use cake flour for a lighter texture if desired.
  • 2 tsp Baking Powder Make sure it's fresh to avoid dense results.
  • 1 tsp Baking Soda Must be fresh for effectiveness.
  • 1 tsp Salt Feel free to use sea or table salt.
  • 1 cup Butter Softened, unsalted preferred.
  • 1.5 cups Granulated Sugar Substituting half with brown sugar gives a deeper flavor.
  • 2 tbls Lemon Juice and Zest Fresh juice is best, but bottled can work.
  • 4 large Eggs Let them sit at room temperature for better mixing.
  • 1 cup Buttermilk Substitute with milk mixed with 1 tbsp vinegar or lemon juice.
  • 2 tsp Vanilla Extract Adds aromatic sweetness.
  • 1.5 cups Fresh Blueberries Toss in flour before mixing to prevent sinking.
For the Glaze
  • 2.5 cups Powdered Sugar Sweetens the glaze.
  • 1/3 cup Lemon Juice Balances the sweet glaze with tartness.

Equipment

  • 9x13 baking dish
  • Mixing bowls
  • Electric mixer
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 baking dish, lining the bottom with parchment paper.
  2. In a medium bowl, mix all-purpose flour, baking powder, baking soda, and salt until combined.
  3. In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
  4. Add room-temperature eggs, buttermilk, and vanilla extract to the butter-sugar mixture and mix until just combined.
  5. Gradually incorporate the dry mixture into the wet mixture, then gently fold in fresh lemon juice and zest.
  6. Fold in blueberries lightly dusted with flour to prevent sinking.
  7. Pour the batter into the prepared baking dish and smooth the top.
  8. Bake in the preheated oven for 40-45 minutes, checking for doneness with a toothpick.
  9. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack.
  10. Make the glaze by whisking powdered sugar with fresh lemon juice until smooth.
  11. Drizzle the glaze over the cooled cake and let it set.
  12. Cut into squares and serve at room temperature.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 39gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 5IUVitamin C: 7mgCalcium: 3mgIron: 5mg

Notes

Ensure all ingredients are at room temperature for better mixing. Fresh blueberries provide the best flavor.

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