Description
A vibrant and zesty Lemon Blueberry Sheet Cake that perfectly captures the essence of summer with moist buttermilk cake, bursts of blueberries, and a glossy lemon glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tablespoon lemon zest (approximately 1 large lemon)
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup fresh blueberries (or frozen)
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- Additional lemon zest for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking sheet or line it with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, beating well after each addition. Mix in lemon zest and vanilla extract.
- With the mixer on low, alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined.
- Gently fold in the blueberries using a spatula.
- Pour the batter into the prepared baking sheet and spread evenly. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake bakes, prepare the glaze by whisking powdered sugar and lemon juice until smooth. Set aside.
- Let the cake cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
- Drizzle the lemon glaze over the cooled cake and garnish with additional lemon zest if desired.
Notes
- Use room temperature ingredients for best mixing results.
- Do not overmix the batter to maintain a light texture.
- Fold blueberries gently to prevent streaking.
- Substitute buttermilk with 1/2 cup milk + 1/2 tablespoon vinegar or lemon juice if needed.
- For a dairy-free version, use coconut oil and a plant-based milk alternative.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 27g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: lemon blueberry cake, summer sheet cake, lemon glaze dessert, blueberry sheet cake, easy lemon dessert