Description
A delightful sheet cake combining bright lemon flavors with sweet blueberries, perfect for gatherings or cozy afternoons.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoons 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
- 2 1/2 cups powdered sugar
- 1/3 cup lemon juice
Instructions
- Preheat the oven to 350°F.
- Grease a 9×13 baking dish and line it with parchment paper.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- Cream together the sugar and softened butter in a stand mixer until light and fluffy.
- Add the eggs, vanilla extract, and buttermilk to the butter-sugar mixture, mixing on low speed.
- Gradually add the dry ingredients to the wet mixture until no streaks of flour remain.
- Stir in the lemon juice and zest, then gently fold in the blueberries.
- Pour the batter into the prepared baking dish and bake for 40-45 minutes until a toothpick comes out with moist crumbs.
- Allow the cake to cool completely before glazing.
- Mix the powdered sugar and lemon juice for the glaze and pour over the cooled cake.
Notes
For a richer taste, add cream cheese frosting on top. You can also use raspberries or blackberries instead of blueberries.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 30g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: lemon cake, blueberry cake, sheet cake, dessert recipe, baking