Lemon Blueberry Sheet Cake
A delightful blend of lemon's zest and fresh blueberries creates a comforting sheet cake perfect for any occasion.
Ingredients
For the cake
- 3 cups all-purpose flour for structure
- 2 teaspoons baking powder leavening
- 1/2 teaspoon baking soda leavening
- 1 1/4 teaspoons salt enhances flavor
- 1 cup butter (2 sticks), softened for richness
- 1 1/2 cups granulated sugar for sweetness
- 2 Juice and zest of 2 lemons (about 1/4 cup lemon juice) for tartness and aroma
- 4 large eggs binding agent
- 1 cup buttermilk for moisture and tenderness
- 2 teaspoons vanilla extract for flavor enhancement
- 1 1/2 cups fresh blueberries, tossed with 1 tablespoon flour for freshness and moisture
For the glaze
- 2 1/2 cups powdered sugar for sweetness and texture
- 1/3 cup lemon juice for tartness
Instructions
Preparation
- Preheat your oven to 350 degrees F. Grease a 9×13 baking dish and line it with parchment paper.
- In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt until combined.
Mix Wet Ingredients
- Using a stand mixer or hand mixer, cream together softened butter and granulated sugar until light and fluffy.
- Add eggs, vanilla extract, and buttermilk to the butter-sugar mixture and mix on low speed until just incorporated.
Combine Batter
- Gradually add the dry flour mixture to the wet ingredients, mixing until just combined.
- Gently stir in the lemon juice and zest.
- Carefully fold in the floured blueberries.
Bake
- Pour the batter into the prepared baking dish, smoothing the top.
- Bake for 40-45 minutes. Check for doneness with a toothpick; it should come out with a few moist crumbs.
Glaze and Cool
- Allow the cake to cool completely in the pan.
- For the glaze, combine powdered sugar and lemon juice in a bowl and stir until smooth.
- Pour the glaze over the cooled cake and allow it to set.
Notes
Ensure butter is softened for easy creaming. Use fresh lemons for best flavor, and toss blueberries in flour to keep them from sinking.