Lemon Blueberry Sheet Cake
Savor the vibrant flavors of our Lemon Blueberry Sheet Cake, a delightful dessert that combines zesty lemon and sweet blueberries in a moist, fluffy cake. It’s perfect for any occasion—whether you’re hosting a summer BBQ, celebrating a birthday, or enjoying an afternoon snack with friends. With its easy preparation and beautiful presentation, this cake is sure to impress your guests and leave them asking for seconds. The tangy lemon glaze adds an extra touch of sweetness that complements the fruity goodness, making each slice irresistible.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup butter (softened)
- 1 ½ cups granulated sugar
- Juice and zest of 2 lemons
- 4 large eggs
- 1 cup buttermilk
- 1 ½ cups fresh blueberries (tossed in flour)
- 2 ½ cups powdered sugar (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 baking dish and line it with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a stand mixer or using a hand mixer, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, followed by buttermilk and vanilla extract.
- Gradually incorporate the dry ingredients until just combined. Mix in lemon juice and zest, then gently fold in blueberries.
- Pour the batter into the prepared baking dish and bake for 40-45 minutes or until a toothpick comes out clean.
- For the glaze, mix powdered sugar with lemon juice until smooth. Drizzle over cooled cake before serving.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 362
- Sugar: 38g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 57mg
Find it online: https://lowsugarcooking.com/lemon-blueberry-sheet-cake/