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Lemon Blueberry Sheet Cake

Lemon Blueberry Sheet Cake for Effortless Summer Delight

This Lemon Blueberry Sheet Cake is an effortless dessert that combines zesty lemon and sweet blueberries, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour try using gluten-free flour for a suitable alternative
  • 2 teaspoons baking powder essential for leavening, check for freshness
  • 1/2 teaspoon baking soda works with acidic ingredients
  • 1/4 teaspoon salt balances sweetness and enhances flavor
  • 1/2 cup unsalted butter adds richness and moisture; coconut oil as dairy-free substitute
  • 1 cup granulated sugar swap for brown sugar for deeper flavor
  • 2 whole lemons juice and zest, fresh is best
  • 2 whole eggs use flax eggs for vegan option
  • 1 cup buttermilk mix regular milk with vinegar for a homemade version
  • 1 teaspoon vanilla extract can be replaced with almond extract
  • 1 1/2 cups fresh blueberries flour before adding if using frozen
For the Glaze
  • 1 cup powdered sugar for sweet glaze
  • 2 tablespoons lemon juice freshly squeezed enhances flavor

Equipment

  • 9x13-inch baking dish
  • mixing bowls
  • electric mixer
  • Whisk
  • spatula
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and optionally line with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
  3. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add eggs, vanilla extract, and buttermilk, mixing until fully incorporated.
  4. Gradually add dry ingredients to the wet mixture and mix until just combined. Gently fold in the juice, zest of lemons, and blueberries.
  5. Pour the batter into the prepared baking dish and bake for 40-45 minutes, or until a toothpick comes out with a few moist crumbs.
  6. Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Prepare the glaze by mixing powdered sugar and lemon juice.
  7. Drizzle the glaze evenly over the cooled cake and let it set before slicing.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 16gVitamin A: 300IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

For optimal results, use room temperature ingredients and flour the blueberries to prevent sinking.

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