Lemon Blueberry Sheet Cake
A refreshing and easy-to-make sheet cake bursting with the flavors of lemon and blueberries, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 0.75 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 3 large eggs
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 0.5 cup buttermilk
- 1.5 cups fresh blueberries, tossed in a tablespoon of flour
- Juice of 1 lemon
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch sheet pan with butter or cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this bowl aside.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer on medium speed until light and fluffy.
- Add the eggs one by one, mixing well after each addition, then mix in the lemon zest and vanilla extract.
Mixing and Baking
- Gradually add the dry ingredient mixture to the creamed butter mixture, alternating with the buttermilk. Mix until just combined.
- Gently fold in the blueberries to ensure they are evenly distributed throughout the batter.
- Pour the batter into the prepared sheet pan and spread it out evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cooling and Serving
- Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Optional: Whisk together powdered sugar and lemon juice to create a lemon glaze and drizzle it over the cooled cake before serving.
- Slice the lemon blueberry sheet cake into squares or rectangles and serve.
Notes
For best results, use fresh blueberries. If using frozen, be aware they may release more moisture. For buttermilk, mix one tablespoon of vinegar or lemon juice into a cup of milk. Avoid overmixing once the dry ingredients are added.