Lemon Blueberry Sheet Cake Recipe
This Lemon Blueberry Sheet Cake is a delightful combination of tart lemon and sweet blueberries baked into a moist, fluffy cake. Finished with a tangy lemon glaze, it’s perfect for gatherings or a refreshing dessert any time of year.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoon salt
Wet Ingredients
- 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
Fruits
- 1 1/2 cups fresh blueberries, tossed with 1 tablespoon flour
Glaze
- 2 1/2 cups powdered sugar
- 1/3 cup lemon juice
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and line it with parchment paper, leaving an overhang on the two longer sides to help remove the cake easily later.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: Using a stand mixer with the paddle attachment or a hand mixer, beat the softened butter and granulated sugar together until the mixture is light and fluffy.
- Add Wet Ingredients: Add the eggs one at a time, then mix in vanilla extract and buttermilk on low speed until combined.
- Incorporate Dry Ingredients & Lemon: Gradually add the dry ingredient mixture, mixing until just combined and no flour streaks remain. Stir in the lemon juice and lemon zest for vibrant citrus flavor.
- Fold in Blueberries: Gently fold the blueberries, which have been tossed in flour to prevent sinking, into the batter with a spatula.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Cool the Cake: Allow the cake to cool completely in the pan. Use the parchment paper overhang to lift it out easily if desired.
- Prepare and Add the Glaze: Mix together the powdered sugar and lemon juice until smooth. Pour the glaze evenly over the cooled cake and let it set until hardened.
- Serve: Garnish the glazed cake with fresh fruit if desired, slice, and enjoy!
Notes
- Tossing blueberries with flour helps prevent them from sinking to the bottom of the cake during baking.
- You can remove the cake from the pan before glazing for easier cutting and serving, or glaze it directly in the pan.
- For a more intense lemon flavor, add extra lemon zest to the batter or glaze.
- Ensure the cake is fully cooled before glazing to prevent the glaze from melting.
Keywords: lemon blueberry cake, sheet cake, lemon glaze, blueberry dessert, easy cake recipe, summer cake
Find it online: https://lucabites.com/lemon-blueberry-sheet-cake-recipe/
