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Lemon Blueberry Sheet Cake Recipe

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This Lemon Blueberry Sheet Cake is a moist, tender cake with a tangy lemon glaze and fresh blueberries, making it perfect for any occasion.

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 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.
  2. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
  3. Using a stand mixer with a paddle attachment or a hand mixer, cream together the softened butter and sugar until light and fluffy.
  4. Add the eggs, vanilla extract, and buttermilk to the mixture and mix on low until fully combined.
  5. Gradually add the dry ingredients and mix until there are no streaks of flour.
  6. Stir in the lemon juice and zest, and then gently fold in the blueberries with a spatula.
  7. Pour the batter into the prepared 9×13-inch baking dish and bake for 40-45 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
  8. Allow the cake to cool completely.
  9. For the glaze, mix powdered sugar and lemon juice until smooth, then pour it over the cooled cake.
  10. Let the glaze set, and garnish with fresh blueberries before serving.

Notes

  • Frozen blueberries can be used in place of fresh, but make sure to toss them in flour to prevent sinking.
  • If buttermilk isn't available, mix regular milk with a tablespoon of lemon juice or vinegar to mimic buttermilk.
  • For a gluten-free option, replace all-purpose flour with a 1:1 gluten-free flour blend containing xanthan gum.
  • Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
  • Freeze the cake wrapped tightly in plastic and foil for longer storage.

Nutrition

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