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Lemon Blueberry Sheet Cake

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This Lemon Blueberry Sheet Cake is a moist and fluffy dessert featuring the vibrant flavors of lemon and blueberries, topped with a tangy lemon glaze. It's easy to make and perfect for gatherings or everyday treats.

Ingredients

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 oven to 350°F (175°C). Grease a 9x13-inch baking dish and line with parchment paper, leaving overhang on the long sides.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then mix in vanilla extract, lemon juice, lemon zest, and buttermilk until well combined.
  5. Gradually add dry ingredients to the wet mixture, mixing until just combined.
  6. Gently fold in floured blueberries using a spatula.
  7. Pour batter into the prepared dish and smooth the top. Bake for 40-45 minutes or until a toothpick inserted in the center comes out with moist crumbs.
  8. Let the cake cool completely in the pan on a wire rack.
  9. In a small bowl, whisk powdered sugar and lemon juice until smooth to make the glaze.
  10. Drizzle glaze over the cooled cake and let it set before serving.

Notes

  • Toss blueberries in flour to prevent them from sinking.
  • Do not thaw frozen blueberries if using them.
  • Line the pan with parchment for easier cake removal.
  • Let the cake cool fully before glazing for best results.

Nutrition

Find it online: http://recipesbyjanet.com/lemon-blueberry-sheet-cake/