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Lemon Blueberry Sheet Cake

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A refreshing dessert with the brightness of lemon and 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 teaspoons 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 tablespoon flour
  • 2 1/2 cups powdered sugar
  • 1/3 cup lemon juice

Instructions

  1. Preheat the oven to 350 degrees F. Grease a 9×13 baking dish and line it with parchment paper, leaving some overhang on the long sides.
  2. Whisk the dry ingredients: flour, baking powder, baking soda, and salt in a medium mixing bowl. Set this mixture aside.
  3. Cream the sugar and softened butter until it is light and fluffy using a stand mixer or hand mixer.
  4. Add the eggs, vanilla, and buttermilk to the mixer. Mix on low speed until everything is combined.
  5. Gradually add the dry ingredient mixture and mix until no flour streaks remain.
  6. Stir in the lemon juice and zest, mixing well.
  7. Fold in the blueberries using a spatula.
  8. Pour the batter into the prepared baking dish, spreading it evenly. Bake for about 40-45 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
  9. Allow the cake to cool completely. Lift it out using the parchment overhang, or leave it in the dish for serving.
  10. Combine powdered sugar and lemon juice in a bowl for the glaze and mix until smooth. Pour this glaze over the cooled cake. Let the glaze set, then garnish with fresh fruit if desired and serve!

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Freeze for up to 3 months if well wrapped.

Nutrition

Keywords: lemon, blueberry, dessert, cake, sheet cake

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