Description
Lemon Blueberry Sheet Cake is a delightful dessert that perfectly balances zesty lemon and juicy blueberries, making it an irresistible treat for any occasion. Whether you’re hosting a summer BBQ or simply indulging in a sweet snack at home, this cake is sure to be the star of the dessert table. Its light and fluffy texture, topped with a sweet lemon glaze, guarantees second helpings from your guests. With straightforward preparation steps and common ingredients, baking this delicious cake is quick and hassle-free. Perfectly portioned into 16 servings, it’s ideal for gatherings and meal prep.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 cup butter (softened)
- 1 1/2 cups granulated sugar
- Juice and zest of 2 lemons
- 4 large eggs
- 1 cup buttermilk
- 1 1/2 cups fresh blueberries
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 baking dish and line with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream together softened butter and sugar until light and fluffy.
- Add eggs one at a time along with buttermilk and vanilla; mix until combined.
- Gradually incorporate dry ingredients until just mixed; fold in lemon juice, zest, and blueberries gently.
- Pour batter into the prepared dish and bake for 40-45 minutes or until a toothpick comes out clean.
- Cool completely before glazing with powdered sugar mixed with lemon juice.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 85g)
- Calories: 305
- Sugar: 32g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 67mg