Description
This Easy Lemon Blueberry Sheet Cake is soft, moist, and bursting with fresh blueberries and bright lemon flavor. Topped with a light lemon glaze, it’s perfect for spring gatherings, brunches, or an easy family dessert.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh blueberries (tossed in 1 tbsp flour)
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in lemon zest, lemon juice, and vanilla extract.
- Alternate adding dry ingredients and buttermilk, mixing just until combined.
- Gently fold in floured blueberries.
- Spread batter evenly in prepared pan and bake 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before glazing.
- Whisk powdered sugar and lemon juice until smooth and drizzle over cooled cake.
Notes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 22g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: Lemon Blueberry Sheet Cake