Description

A refreshing Lemon Blueberry Sheet Cake that combines moist, tangy lemon flavor with bursts of fresh blueberries, topped with a smooth lemon glaze. Perfect for gatherings, this easy-to-make dessert offers a delightful balance of sweet and tart with a tender crumb and vibrant finish.

Ingredients

Scale

Dry Ingredients

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoon salt

Wet Ingredients

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

Fruit

1 1/2 cups fresh blueberries, tossed with 1 tablespoon flour

Glaze

2 1/2 cups powdered sugar
1/3 cup lemon juice

Instructions

Prepare the Oven and Pan: Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish and line it with parchment paper with an overhang on the two long sides to facilitate easier cake removal.
Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until combined; set aside.
Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or a hand mixer, cream softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes.
Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is incorporated before adding the next. Add vanilla extract, lemon juice, lemon zest, and buttermilk, mixing on low speed until just combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until no streaks of flour remain.
Fold in Blueberries: Gently fold the floured blueberries into the batter using a spatula, taking care to avoid crushing them.
Bake the Cake: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Cool the Cake: Allow the cake to cool completely in the pan. You may lift the cake out using the parchment paper overhang if desired.
Prepare the Glaze: In a small bowl, combine powdered sugar and lemon juice, whisking until smooth.
Glaze and Serve: Drizzle the lemon glaze evenly over the cooled cake. Let the glaze set before slicing. Garnish with additional fresh fruit if desired and serve.

Notes

For even distribution and to prevent sinking, toss blueberries with a tablespoon of flour before folding into the batter.
If you don’t have buttermilk, make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Line the pan with parchment paper for easy removal and cleaner edges.
Allow the cake to cool completely before glazing to prevent melting.
Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
For a lighter texture, do not overmix batter once dry ingredients are added.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/12 of cake)
Calories: 350
Sugar: 30g
Sodium: 250mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0.3g
Carbohydrates: 44g
Fiber: 2g
Protein: 4g
Cholesterol: 75mg

Keywords: lemon blueberry sheet cake, lemon cake, blueberry cake, lemon glaze cake, easy sheet cake, summer dessert, fruit cake