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Lemon Blueberry Sheet Cake

Lemon Blueberry Sheet Cake for a Refreshing Summer Treat

A delightful Lemon Blueberry Sheet Cake featuring a refreshing glaze, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Use cake flour for a lighter texture.
  • 1 teaspoon baking powder Ensure it's fresh for best results.
  • 1/2 teaspoon baking soda Not a substitute for baking powder.
  • 1/4 teaspoon salt Opt for kosher salt for a milder flavor.
  • 1/2 cup butter (softened) Can substitute with margarine for a dairy-free option.
  • 1 cup granulated sugar Consider using brown sugar for added moisture.
  • 1 tablespoon lemon juice Use fresh lemons for the best quality.
  • 1 tablespoon lemon zest Use fresh lemons for the best quality.
  • 2 large eggs Can substitute with flaxseed meal mixed with water.
  • 1/2 cup buttermilk Substitute with regular milk mixed with lemon juice.
  • 1 teaspoon vanilla extract Pure vanilla extract is best.
  • 1 cup fresh blueberries Frozen blueberries can be used, but ensure they are thawed.
For the Glaze
  • 1 cup powdered sugar No substitute recommended for similar texture.
  • 2-3 tablespoons lemon juice Use fresh juice for best taste.

Equipment

  • stand mixer
  • 9x13 baking dish
  • Medium bowl
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 baking dish generously with butter and line the bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a stand mixer, cream together the granulated sugar and softened butter until light and fluffy. Add in the eggs, buttermilk, and vanilla extract; mix until just combined.
  4. Gradually add the dry ingredients into the wet mixture and mix on low speed until smooth.
  5. Fold in the juice and zest of lemon along with the fresh blueberries gently using a spatula.
  6. Pour the batter into the prepared baking dish and spread it evenly. Bake for 40-45 minutes or until a toothpick comes out with a few moist crumbs.
  7. Allow the cake to cool completely in the pan for about 30 minutes.
  8. In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable.
  9. Drizzle the glaze generously over the cooled cake and let it set for about 10-15 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg

Notes

Ensure ingredients are at room temperature for seamless mixing. Lightly coat blueberries in flour to prevent sinking. Let the cake cool before glazing for best results.

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