Lemon Blueberry Sheet Cake
A delightful dessert that perfectly balances the tartness of lemons with the sweetness of fresh blueberries, topped with a zesty lemon glaze.
Ingredients
Cake Ingredients
- 3 cups all-purpose flour Offering a soft and fluffy base
- 2 teaspoons baking powder For a delightful rise
- 1/2 teaspoon baking soda To enhance the cake’s texture
- 1 1/4 teaspoons salt To elevate flavors
- 1 cup butter, softened To create a rich and creamy batter
- 1 1/2 cups granulated sugar For the perfect balance of sweetness
- 2 lemons, juice and zest Imparting a vibrant citrus flavor (about 1/4 cup lemon juice)
- 4 large eggs To add moisture and richness
- 1 cup buttermilk For a tender crumb
- 2 teaspoons vanilla extract Enhancing the cake’s aroma
- 1 1/2 cups fresh blueberries Bursting with juicy goodness
- 1 tablespoon flour For tossing with blueberries to prevent sinking
Glaze Ingredients
- 2 1/2 cups powdered sugar For glaze
- 1/3 cup lemon juice Adding a tangy shimmer
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish, lining it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a stand mixer, cream the softened butter with the granulated sugar until light and fluffy.
- Add the eggs, vanilla extract, and buttermilk to the butter-sugar mixture and mix until smooth.
- Gradually add the dry mixture into the wet ingredients, mixing just until combined.
- Stir in the lemon juice and zest, then gently fold in the blueberries dusted with flour.
- Pour the batter into the prepared baking dish.
Baking
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Allow the cake to cool completely in the pan.
Glazing
- For the glaze, mix the powdered sugar and lemon juice until smooth.
- Pour the glaze over the cooled cake and garnish with fresh blueberries.
Notes
Ensure room temperature ingredients for better mixing. Don’t overmix to keep the cake tender. Use fresh blueberries in-season for best flavor. Cool completely before glazing.