Description
A delightful Lemon Blueberry Sheet Cake that combines tangy lemon flavors with juicy blueberries, perfect for any occasion.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoon salt
- 1 cup butter (2 sticks), softened
- 1 1/2 cups granulated sugar
- Juice and zest of 2 lemons (about 1/4 cup lemon juice)
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 1/2 cups fresh blueberries, tossed with 1 tablespoon flour
- 2 1/2 cups powdered sugar
- 1/3 cup lemon juice for glaze
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 baking dish and line it with parchment paper.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Cream the softened butter and granulated sugar in a large mixing bowl until light and fluffy, about 3-5 minutes.
- Add the eggs, vanilla extract, and buttermilk to the butter mixture, blending on low speed until combined.
- Gradually mix in the dry ingredients until just combined. Avoid overmixing to prevent a tough cake.
- Mix in the lemon juice and zest, then gently fold in the floured blueberries.
- Pour the batter into the prepared dish and spread evenly. Bake for 40-45 minutes, or until a toothpick comes out clean.
- Cool the cake completely before drizzling the glaze on top.
- Whisk together the powdered sugar and lemon juice for the glaze, then pour it over the cooled cake.
- Garnish with fresh blueberries if desired before serving.
Notes
Store leftover cake covered at room temperature for up to 3 days or refrigerated for about a week. Can also be frozen for up to 3 months.