Description
Lemon Blueberry Sheet Cake brings sunshine to your dessert table with a zesty twist that makes taste buds dance. Fresh blueberries and tangy lemon combine in a simple sheet cake that delivers maximum flavor with minimal effort.
Ingredients
Scale
Primary Ingredients:
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup unsalted butter
- 1 cup buttermilk
- 3 large eggs
- 1.5 cups fresh blueberries
Supporting Ingredients:
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 2 teaspoons vanilla extract
- 2 lemon zest
- 0.25 cup fresh lemon juice
Finishing Ingredients:
- 1 cup powdered sugar
- 3 tablespoons fresh lemon juice
- 1 lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Coat a 9×13-inch baking dish with butter and dust with 2 tablespoons of flour, ensuring complete coverage.
- Whisk 2 ½ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a medium bowl until thoroughly combined.
- Cream 1 cup softened butter with 1 ½ cups granulated sugar using an electric mixer for 3-4 minutes until light and fluffy.
- Add 3 large eggs one at a time to the butter mixture, blending completely after each addition. Mix in 2 teaspoons vanilla extract, zest from 2 lemons, and ¼ cup fresh lemon juice.
- Gradually incorporate the dry ingredients and 1 cup buttermilk into the wet mixture, alternating between them. Mix until just combined, avoiding overmixing.
- Gently fold 1 ½ cups blueberries into the batter, ensuring they are evenly distributed without breaking.
- Transfer the batter to the prepared baking dish, spreading it evenly with a spatula. Tap the dish on the counter to release any air bubbles.
- Bake at 350°F (175°C) for 35-40 minutes. Check doneness by inserting a toothpick into the center – it should come out clean with no wet batter.
- Remove the cake from the oven and let it cool in the dish for 15 minutes. Transfer to a wire rack to cool completely.
- Prepare the glaze by whisking 1 cup powdered sugar with 2-3 tablespoons fresh lemon juice and zest from 1 lemon until smooth.
- Drizzle the glaze over the completely cooled cake, allowing it to run naturally across the surface.
- Cut into squares and serve at room temperature. Store any remaining cake covered at room temperature for up to 3 days.
Notes
- Check blueberries for ripeness and gently fold them into the batter to prevent breaking and maintain even distribution throughout the cake.
- Use room temperature ingredients like eggs and buttermilk to ensure smoother batter mixing and more consistent cake texture.
- For a gluten-free version, substitute all-purpose flour with a high-quality gluten-free flour blend and add 1 teaspoon of xanthan gum for better structure.
- Zest the lemon before juicing to maximize flavor and ensure bright, fresh citrus notes in both the cake and glaze.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 285 kcal
- Sugar: 26 g
- Sodium: 154 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 37 g
- Fiber: 1.5 g
- Protein: 3.5 g
- Cholesterol: 55 mg