Description
Lemon blueberry sheet cake brings sunshine to your dessert table with tangy berries and zesty citrus dancing across a tender, moist crumb. Grab a slice and savor the perfect balance of sweet and tart flavors that make this simple cake a total crowd-pleaser.
Ingredients
Scale
Cake Base:
- 3 cups all-purpose flour
- 1 cup butter
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ¼ teaspoon salt
Flavor Enhancers:
- 2 lemons (juice and zest)
- 2 teaspoons vanilla extract
- 1 ½ cups fresh blueberries
Coating and Glaze:
- 2 ½ cups powdered sugar
- ⅓ cup lemon juice
- 1 tablespoon flour (for tossing blueberries)
Instructions
- Preheat your oven to a precise 350°F and thoroughly coat a 9×13 inch baking pan with cooking spray or butter.
- Combine 3 cups flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and 1 ¼ teaspoon salt in a medium mixing bowl, whisking until completely blended.
- Using an electric mixer, cream 1 cup softened butter with 1 ½ cups granulated sugar until the mixture becomes pale and airy, about 3-4 minutes.
- Add 4 large eggs one at a time to the butter mixture, ensuring each is fully incorporated before adding the next.
- Mix in the juice and zest from 2 lemons, 1 cup buttermilk, and 2 teaspoons vanilla extract until the batter is smooth and consistent.
- Gradually fold the dry ingredients into the wet mixture, stirring just until combined to prevent overmixing.
- Toss 1 ½ cups blueberries with 1 tablespoon flour, then gently fold them into the batter to prevent sinking.
- Transfer the batter into the prepared pan, spreading it evenly with a spatula.
- Bake at 350°F for 35-40 minutes, rotating the pan halfway through to ensure even browning.
- Test for doneness by inserting a toothpick into the center – it should come out clean with just a few moist crumbs.
- Allow the cake to cool completely in the pan for about 1 hour.
- Whisk 2 ½ cups powdered sugar with ⅓ cup lemon juice until the glaze is silky and free of lumps.
- Drizzle the glaze generously over the cooled cake, letting it cascade naturally across the surface.
Notes
- Use room temperature ingredients to help the cake mix more smoothly and create a tender texture.
- Toss blueberries in a little flour before adding to the batter to prevent them from sinking to the bottom during baking.
- For a dairy-free version, swap buttermilk with almond milk and use coconut oil instead of butter.
- Let the cake cool completely before glazing to ensure the glaze sets properly and doesn’t slide off the warm surface.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 to 10
- Calories: 354 kcal
- Sugar: 40 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 53 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 70 mg