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Lemon Blueberry Sheet Cake

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This refreshing Lemon Blueberry Sheet Cake is light, fluffy, and packed with fresh blueberries, topped with a tangy lemon glaze. Perfect for BBQs, casual get-togethers, or any occasion, it’s a delightful dessert that balances sweetness and citrusy zest in every bite.

  • Total Time: 1 hour 5 minutes
  • Yield: 16 servings

Ingredients

  • For the 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 tablespoon flour
  • For the Glaze:
    • 2 1/2 cups powdered sugar
    • 1/3 cup lemon juice

Instructions

  1. Preheat the Oven: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and line it with parchment paper, leaving an overhang on the two long sides for easy removal of the cake.
  2. Mix the Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream the Butter and Sugar: In a stand mixer (or using a hand mixer), cream together the softened butter and granulated sugar until light and fluffy.
  4. Add Wet Ingredients: Add the eggs, vanilla extract, and buttermilk to the butter mixture. Mix on low speed until just incorporated.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until no streaks of flour remain. Stir in the lemon juice and zest.
  6. Add Blueberries: Gently fold in the blueberries that have been tossed with 1 tablespoon of flour to prevent them from sinking in the batter.
  7. Bake the Cake: Pour the batter into the prepared baking dish and bake for 40-45 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow the cake to cool completely.
  8. Make the Glaze: In a small bowl, combine powdered sugar and lemon juice. Stir until smooth.
  9. Glaze the Cake: Once the cake has cooled, drizzle the glaze over the top. Allow the glaze to harden before cutting.
  10. Serve: Garnish with fresh fruit and serve!

Notes

  • For extra lemon flavor, you can add a little more lemon zest to the cake or glaze.
  • The cake can be made a day ahead and stored covered at room temperature.
  • You can substitute the buttermilk with regular milk and a tablespoon of lemon juice if needed.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 310 kcal
  • Sugar: 38g
  • Sodium: 220mg
  • Fat: 13g
  • Saturated Fat: 8g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 60mg

Find it online: https://iamstarved.com/lemon-blueberry-sheet-cake/