Description
A moist and tangy Lemon Blueberry Sheet Cake featuring a tender crumb infused with fresh lemon juice and zest, studded with juicy blueberries, and topped with a luscious lemon glaze. Perfect for a refreshing dessert or celebratory treat.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoon salt
Wet Ingredients
- 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
Fruits
- 1 1/2 cups fresh blueberries, tossed with 1 tablespoon flour
Glaze
- 2 1/2 cups powdered sugar
- 1/3 cup lemon juice
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees F. Grease a 9×13 inch baking dish and line it with parchment paper, leaving an overhang along the two long sides for easy cake removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: Using a stand mixer with paddle attachment or a hand mixer, cream the softened butter and granulated sugar together until light and fluffy, approximately 3-5 minutes.
- Add Eggs, Vanilla, and Buttermilk: Add eggs one at a time, mixing after each addition, then add vanilla extract and buttermilk. Mix on low speed until just incorporated.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined and no streaks of flour remain.
- Add Lemon Juice, Zest, and Blueberries: Gently fold in the lemon juice, lemon zest, and the floured blueberries using a spatula to evenly distribute without breaking the berries.
- Pour Batter and Bake: Pour the batter into the prepared 9×13 pan, smoothing the top. Bake for 40-45 minutes or until a toothpick inserted in the center comes out with moist crumbs.
- Cool the Cake: Allow the cake to cool completely in the pan. You may lift it out using the parchment paper overhang or leave it in the pan for serving.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable.
- Glaze and Serve: Pour the lemon glaze evenly over the cooled cake. Let the glaze harden for at least 15-20 minutes. Optionally garnish with fresh blueberries or lemon slices before slicing and serving.
Notes
- Using fresh lemons for juice and zest ensures a bright lemon flavor.
- Tossing blueberries with flour helps prevent them from sinking to the bottom during baking.
- Make sure the cake is completely cooled before glazing to prevent the glaze from melting off.
- For a dairy-free version, substitute butter with a plant-based alternative and use dairy-free buttermilk or a mixture of plant milk and vinegar.
- To store, keep the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- This cake is delicious served slightly chilled or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 380
- Sugar: 36g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
Keywords: lemon blueberry cake, sheet cake, lemon glaze, blueberry dessert, lemon dessert, blueberry cake
