Description
This Easy Lemon Blueberry Sheet Cake is soft, moist, and bursting with fresh blueberries and bright lemon flavor. Topped with a light lemon glaze, it’s perfect for spring gatherings, brunches, or an easy family dessert.
Ingredients
Scale
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh blueberries (tossed in 1 tbsp flour)
Lemon Glaze
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
Instructions
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in lemon zest, lemon juice, and vanilla extract.
- Alternate adding dry ingredients and buttermilk, mixing just until combined.
- Gently fold in floured blueberries.
- Spread batter evenly in prepared pan and bake 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before glazing.
- Whisk powdered sugar and lemon juice until smooth and drizzle over cooled cake.
Notes
Tossing blueberries in flour helps prevent them from sinking. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
Keywords: lemon blueberry cake, sheet cake recipe, lemon dessert, blueberry cake