Description
This Easy Lemon Blueberry Sheet Cake is moist, flavorful, and bursting with fresh blueberries. Topped with a tangy lemon glaze, it’s perfect for birthdays, potlucks, or summer gatherings.
Ingredients
Scale
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1 1/2 cups fresh or frozen blueberries
- Optional: lemon glaze (1 cup powdered sugar + 2 tbsp lemon juice)
Instructions
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla, lemon zest, and lemon juice.
- Alternate adding flour mixture and buttermilk to the batter, beginning and ending with flour, mixing until just combined.
- Gently fold in blueberries.
- Pour batter into prepared pan and smooth the top.
- Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely and drizzle with lemon glaze if desired.
Notes
To prevent blueberries from sinking, toss them with 1 tbsp flour before folding into batter. For extra flavor, add 1 tsp lemon extract to the glaze.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: lemon blueberry cake, sheet cake recipe, easy dessert, summer cake
