Description
This Lemon Blueberry Sheet Cake is a delightful combination of tangy lemon and sweet blueberries in a moist and fluffy cake. Topped with a lemon glaze, it’s perfect for any occasion.
Ingredients
Units
Scale
Cake:
- 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 Tbs flour
Glaze:
- 2 1/2 cups powdered sugar
- 1/3 cup lemon juice
Instructions
- Preheat: Preheat the oven to 350°F (180°C) and grease a 9×13-inch baking pan.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a separate bowl, cream together butter and sugar until light and fluffy.
- Add Lemon and Eggs: Mix in lemon juice, lemon zest, and eggs one at a time.
- Alternate Ingredients: Gradually add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients.
- Fold in Blueberries: Gently fold in the blueberries coated with flour.
- Bake: Pour the batter into the prepared pan and bake for about 30-35 minutes or until a toothpick inserted comes out clean.
- Make Glaze: In a bowl, whisk together powdered sugar and lemon juice until smooth. Pour over the cooled cake.
- Serve: Slice and serve the cake once the glaze has set.
Notes
- You can use frozen blueberries if fresh ones are not available.
- Adjust the amount of lemon juice in the glaze to suit your taste preferences.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg