Lemon Blueberry Sheet Cake (Print Version)
# Ingredients:
→ Cake Batter
01 -
3 cups all-purpose flour
02 -
2 teaspoons baking powder
03 -
1/2 teaspoon baking soda
04 -
1 1/4 teaspoons salt
05 -
1 cup butter, softened
06 -
1 1/2 cups granulated sugar
07 -
Juice and zest of 2 lemons (about 1/4 cup lemon juice)
08 -
4 large eggs
09 -
1 cup buttermilk
10 -
2 teaspoons vanilla extract
11 -
1 1/2 cups fresh blueberries, tossed with 1 tablespoon flour
→ Glaze
12 -
2 1/2 cups powdered sugar
13 -
1/3 cup lemon juice
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and line with parchment paper, leaving an overhang on the two long sides for easy cake removal.
02 -
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
03 -
Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the softened butter and granulated sugar until light and fluffy.
04 -
Add the eggs, vanilla extract, buttermilk, lemon juice, and lemon zest to the creamed butter mixture. Mix on low until fully incorporated.
05 -
Gradually add the dry ingredients to the wet ingredients, mixing until no streaks of flour remain.
06 -
Gently fold the flour-coated fresh blueberries into the batter using a spatula.
07 -
Pour the batter into the prepared baking dish and smooth the surface. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
08 -
Allow the cake to cool completely in the pan. You can lift the cake out using the parchment overhang or leave it in the dish to serve.
09 -
In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
10 -
Pour the glaze evenly over the cooled cake. Allow the glaze to harden before garnishing with fresh fruit. Serve and enjoy.
# Notes:
01 -
Toss the blueberries in flour to prevent them from sinking during baking.
02 -
Use fresh lemons for the best flavor in both the batter and glaze.