Lemon Blueberry Sheet Cake Recipe
This Lemon Blueberry Sheet Cake recipe is a vibrant, fluffy dessert packed with juicy blueberries and a refreshing lemon glaze. Perfect for spring and summer gatherings, it's made with simple ingredients and baked in one pan for easy prep and cleanup. A delightful mix of sweet and tangy in every bite!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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2 cups all-purpose flour
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1 ½ tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1 tbsp lemon zest
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2 tbsp lemon juice
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1 cup buttermilk
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1 ½ cups fresh or frozen blueberries (tossed in 1 tbsp flour)
Lemon Glaze (Optional):
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1 cup powdered sugar
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2–3 tbsp lemon juice
Instructions
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Preheat oven to 350°F (175°C). Grease a 9x13-inch sheet pan.
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In a bowl, whisk together flour, baking powder, baking soda, and salt.
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In a large bowl, cream butter and sugar until light and fluffy.
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Beat in eggs, one at a time, then add vanilla, lemon zest, and lemon juice.
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Alternate adding dry ingredients and buttermilk to the wet mixture, beginning and ending with flour mixture.
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Fold in blueberries gently.
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Pour batter into prepared pan and spread evenly.
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Bake for 30–35 minutes or until a toothpick comes out clean.
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Cool completely, then drizzle with lemon glaze before serving.
Notes
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Tossing blueberries in flour prevents them from sinking to the bottom.
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Can substitute buttermilk with milk + 1 tbsp lemon juice.
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Store covered at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 23g
- Sodium: 180mg
Find it online: https://katyrecipes.com/lemon-blueberry-sheet-cake-recipe/