Description
Lemon Blueberry Sheet Cake is a delightful dessert that perfectly balances the bright flavors of fresh lemons and juicy blueberries. This easy-to-make recipe is ideal for summer gatherings, family picnics, or simply enjoying a sweet slice at home. The moist cake is topped with a tangy lemon glaze, making it visually appealing and irresistibly delicious. Serving up to 16 people, this sheet cake is not only great for feeding a crowd but also versatile enough to be enjoyed as an afternoon snack or light dessert. With its simple preparation steps, even beginner bakers can whip up this delightful treat in no time.
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 (tossed with flour)
- Glaze: 2 1/2 cups powdered sugar, 1/3 cup lemon juice
Instructions
- Preheat the oven to 350°F and grease a 9×13 baking dish lined with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
- Cream the softened butter and sugar until light and fluffy in a mixer.
- Add eggs, vanilla extract, and buttermilk; mix until combined.
- Gradually incorporate dry ingredients until no streaks of flour remain before gently folding in lemon juice and zest.
- Carefully stir in blueberries coated in flour.
- Pour batter into the prepared dish and bake for 40-45 minutes or until a toothpick comes out clean.
- Combine powdered sugar and lemon juice for the glaze; drizzle over cooled cake.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 290
- Sugar: 21g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg