Lemon Blueberry Sheet Cake
This Lemon Blueberry Sheet Cake is easy, quick, and delicious, perfect for summer BBQs and tasty snacks.
Equipment
- 9×13 Baking dish
- Stand Mixer
- mixing bowl
- whisk
- spatula
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ¼ teaspoons salt
Wet Ingredients
- 1 cup butter (2 sticks) softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 ½ cups fresh blueberries tossed with 1 Tbs flour
Glaze
- 2 ½ cups powdered sugar
- ⅓ cup lemon juice
Instructions
Baking Instructions
- Preheat the oven to 350 degrees F. Grease a 9×13 baking dish, and line with parchment paper for easy removal.
- In a medium mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer, cream together the sugar and butter until light and fluffy. Add eggs, vanilla, and buttermilk, mixing until incorporated.
- Gradually mix in the dry ingredients until no streaks of flour remain. Add in the lemon juice and zest, then gently stir in the blueberries.
- Pour the cake batter into the prepared dish, and bake for about 40-45 minutes. A toothpick should come out with moist crumbs.
- Allow the cake to cool completely. Lift it out of the pan or leave in the dish to serve.
- For the glaze: Combine powdered sugar and lemon juice, then pour over the cooled cake. Let the glaze harden before serving with fresh fruit.
Notes
This cake is great for summer events and can be served plain or garnished with fresh fruit.
Nutrition
Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 13gSaturated Fat: 8gCholesterol: 75mgSodium: 300mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg
Tried this recipe?Let us know how it was!