Description
This Lemon Blueberry Sheet Cake is a moist and flavorful dessert perfect for any occasion. Bursting with fresh lemon zest and juicy blueberries, it features a tender crumb balanced by a sweet and tangy lemon glaze. Easy to prepare in a single 9×13 inch pan, this cake serves approximately 16 slices and combines classic flavors in a simple yet elegant sheet cake.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Juice and zest of 2 lemons
Add-ins
- 1 ½ cups blueberries (tossed with 1 tablespoon flour)
Glaze
- Powdered sugar, for glaze
- Lemon juice, for glaze
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish and line it with parchment paper to ensure easy removal and even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: Using a stand mixer, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition to ensure a smooth batter. Then mix in the vanilla extract and buttermilk until combined.
- Incorporate Dry Ingredients and Lemon: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overmixing. Fold in the juice and zest of 2 lemons for bright citrus flavor.
- Add Blueberries: Gently fold in the blueberries that have been tossed with 1 tablespoon of flour to prevent them from sinking in the batter.
- Bake: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Glaze: Allow the cake to cool completely in the pan. Mix powdered sugar with lemon juice to create a glaze, then drizzle it over the cooled cake for a sweet and tangy finish.
Notes
- Coating the blueberries with flour helps keep them suspended in the batter so they don’t sink to the bottom.
- Make sure the butter is softened to room temperature for easy creaming and better cake texture.
- If buttermilk is unavailable, you can substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup milk and letting it sit for 5 minutes.
- Ensure the cake is completely cool before glazing to prevent the glaze from melting off.
- Storage: Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to a week.
