Description
This Lemon Blueberry Sheet Cake is a delightful combination of tangy lemon and sweet blueberries in a moist and fluffy cake. Topped with a lemon glaze, this sheet cake is perfect for any occasion.
Ingredients
Units
Scale
Cake:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoon salt
- 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
- 1 1/2 cups fresh blueberries, tossed with 1 Tbs flour
Glaze:
- 2 1/2 cups powdered sugar
- 1/3 cup lemon juice
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F and grease a 9×13 inch baking pan.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a separate bowl, cream together butter and sugar until light and fluffy.
- Add wet ingredients: Mix in lemon juice, lemon zest, eggs, buttermilk, and vanilla extract.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients until just combined. Fold in blueberries.
- Bake: Pour the batter into the prepared pan and bake for about 35-40 minutes, or until a toothpick inserted comes out clean.
- Make glaze: In a bowl, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
Notes
- You can use frozen blueberries if fresh ones are not available.
- Adjust the amount of lemon juice in the glaze to suit your taste preferences.
Nutrition
- Serving Size: 1 slice
- Calories: 300 kcal
- Sugar: 20 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg