Lemon Blueberry Sheet Cake
This Lemon Blueberry Sheet Cake is soft, zesty, and bursting with fresh berries. Easy enough for everyday baking but elegant enough for guests, it’s a one-bowl wonder that’s as refreshing as it is comforting.
Equipment
- 9x13-inch Baking Pan
- Mixing Bowls
- Whisk
- Electric Mixer (optional)
- Parchment Paper
Ingredients
For the Cake
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 tsp salt
- 1 cup unsalted butter softened (2 sticks)
- 1 1/2 cups granulated sugar
- 1/4 cup lemon juice freshly squeezed
- 2 lemons, zested
- 4 large eggs
- 1 cup buttermilk
- 2 tsp vanilla extract
- 1 1/2 cups fresh blueberries tossed with 1 tbsp flour
For the Glaze
- 2 1/2 cups powdered sugar
- 1/3 cup lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9x13-inch pan with parchment, leaving an overhang for easy lifting.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until pale and fluffy. Add eggs one at a time, then mix in vanilla and buttermilk until combined.
- Fold dry ingredients into the wet batter until just combined. Stir in lemon juice and zest gently.
- Gently fold in floured blueberries. Pour batter into pan and smooth top evenly.
- Bake for 40–45 minutes or until a toothpick inserted comes out with moist crumbs. Let cool completely in pan.
- In a small bowl, whisk powdered sugar with lemon juice to form a glaze. Drizzle over cooled cake and allow to set before slicing.
Notes
To make your own buttermilk, mix 1 cup milk with 1 tbsp lemon juice or vinegar and let it sit for 5 minutes. This cake also works beautifully with raspberries or blackberries instead of blueberries.