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Lemon Blueberry Sheet Cake

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A delightful and fluffy sheet cake bursting with fresh blueberries and a zesty lemon flavor, perfect for any occasion.

Ingredients

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  • 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 tablespoon flour
  • 2 1/2 cups powdered sugar
  • 1/3 cup lemon juice

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Grease a 9×13 baking dish and line it with parchment paper.
  3. Whisk together the flour, baking powder, baking soda, and salt in a medium mixing bowl.
  4. Cream the softened butter and granulated sugar until light and fluffy.
  5. Add the eggs, vanilla extract, and buttermilk; blend on low speed until well incorporated.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Stir in the lemon juice and zest.
  8. Fold in the blueberries.
  9. Pour the batter into the prepared baking dish and spread evenly.
  10. Bake for about 40-45 minutes until a toothpick comes out clean.
  11. Let the cake cool completely in the pan.
  12. Prepare the glaze by whisking powdered sugar and lemon juice until smooth.
  13. Drizzle the glaze over the cooled cake.
  14. Garnish with fresh blueberries or lemon slices, slice, and serve.

Notes

Store leftovers in an airtight container at room temperature for up to three days. For longer storage, freeze tightly wrapped for up to three months.

Nutrition

Find it online: https://doughgirlbylea.com/lemon-blueberry-sheet-cake/

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