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Lemon Blueberry Sheet Cake

Moist Lemon Blueberry Sheet Cake: Your Summer Sweetheart

This Lemon Blueberry Sheet Cake is a moist and zesty summer dessert perfect for gatherings and easy to make.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour substitute with a gluten-free blend for a different take
  • 1 tbsp baking powder ensure it's fresh for best results
  • 1 tsp baking soda
  • 1/2 tsp salt enhances overall flavor
  • 1 cup softened butter make sure it's softened—not melted
  • 1 1/2 cups granulated sugar adds sweetness and moisture
  • 3 large eggs room temperature for better mixing
  • 1/4 cup fresh lemon juice fresh is best for maximum brightness
  • 2 tbsp lemon zest
  • 1 tsp vanilla extract complements the other flavors
  • 1/2 cup buttermilk can be replaced with whole milk plus a splash of vinegar
  • 2 cups fresh blueberries tossed in flour to prevent sinking
For the Glaze
  • 1 cup powdered sugar
  • 2 tbsp additional lemon juice provides tangy kick and glossy shine

Equipment

  • 9x13-inch sheet pan
  • Mixing Bowl
  • electric mixer
  • Rubber spatula
  • wire rack
  • microplane
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13-inch sheet pan with cooking spray or parchment paper.
  2. Zest two lemons and juice them until you have ¼ cup of fresh lemon juice.
  3. Coat fresh blueberries with a tablespoon of flour in a small bowl.
  4. Whisk together all-purpose flour, baking powder, baking soda, and salt in a mixing bowl.
  5. Cream softened butter and granulated sugar with an electric mixer on medium speed for 3-5 minutes.
  6. Add eggs one at a time, mixing in lemon zest and vanilla extract until just combined.
  7. Gradually add the dry mixture alternating with buttermilk until just combined.
  8. Fold in the flour-coated blueberries gently into the batter.
  9. Pour the batter into the prepared sheet pan and bake for 35-40 minutes.
  10. Remove the cake from the oven and let it cool in the pan for 10-15 minutes.
  11. Whisk together powdered sugar and remaining lemon juice until smooth for the glaze.
  12. Drizzle the lemon glaze over the cooled cake and sprinkle additional lemon zest on top.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

For best results, use fresh ingredients, avoid overmixing and make sure to cool completely before glazing.

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