Description
This Lemon Blueberry Sheet Cake is bursting with citrus flavor and juicy blueberries in every bite. Topped with a tangy lemon glaze, this easy one-pan cake is perfect for spring and summer gatherings!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh or frozen blueberries (tossed in 1 tbsp flour)
Instructions
- Preheat the oven: Preheat to 350°F (175°C). Grease or line 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 another large bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, then mix in lemon zest, lemon juice, and vanilla.
- Combine and fold: Alternate adding flour mixture and buttermilk to the wet ingredients. Fold in blueberries gently.
- Bake: Pour batter into prepared pan and spread evenly. Bake for 30–35 minutes, or until a toothpick comes out clean. Cool completely.
- Optional glaze: Mix 1 cup powdered sugar with 2 tbsp lemon juice and drizzle over the cooled cake.
Notes
Tossing blueberries in flour helps prevent them from sinking. You can use frozen berries—just don’t thaw them. For added flair, top with lemon zest curls before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: lemon blueberry cake, sheet cake, easy summer dessert, lemon glaze cake