Description
Lemon Blueberry Sheet Cake is a refreshing and delightful dessert that captures the essence of summer in every bite. This moist cake features the zesty brightness of lemons paired with juicy blueberries, making it an ideal treat for gatherings, BBQs, or just to satisfy your sweet cravings. Easy to prepare and perfect for sharing, this sheet cake will be a showstopper at any occasion. With its light texture and tangy glaze, it’s no wonder everyone will be coming back for seconds!
Ingredients
Scale
- 3 cups all-purpose flour
- 1 cup (2 sticks) butter, softened
- 1 1/2 cups granulated sugar
- Juice and zest of 2 lemons
- 4 large eggs
- 1 cup buttermilk
- 1 1/2 cups fresh blueberries
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 baking dish and line it with parchment paper.
- In a mixing bowl, combine flour, baking powder, baking soda, and salt; set aside.
- Cream butter and sugar together until fluffy. Add eggs, buttermilk, vanilla extract, lemon juice, and zest; mix well.
- Gradually add dry ingredients until just combined. Fold in blueberries gently.
- Pour batter into prepared dish and bake for 40-45 minutes or until a toothpick comes out clean.
- Cool completely before glazing with powdered sugar mixed with lemon juice.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 32g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg