Description
A bright, moist, and crowd-pleasing Lemon Blueberry Sheet Cake made with fresh lemon juice, lemon zest, buttermilk, and juicy blueberries, then finished with a sweet lemon glaze. Perfect for summer parties, birthdays, potlucks, and easy family desserts.
Ingredients
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoons salt
1 cup butter (2 sticks), softened
1 1/2 cups granulated sugar
Juice of 2 lemons (about 1/4 cup lemon juice)
Zest of 2 lemons
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. Grease a 9×13-inch baking dish and line it with parchment paper, leaving overhang on the long sides for easy removal.
2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a stand mixer fitted with the paddle attachment, or using a hand mixer, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the eggs, vanilla extract, and buttermilk, then mix on low speed until incorporated.
5. Add the dry ingredients and mix just until no streaks of flour remain.
6. Mix in the lemon juice and lemon zest until combined.
7. Gently fold in the blueberries with a spatula, being careful not to overmix.
8. Pour the batter into the prepared baking dish and spread evenly.
9. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
10. Let the cake cool completely in the pan or lift it out using the parchment paper if preferred.
11. To make the glaze, whisk together the powdered sugar and lemon juice until smooth.
12. Pour or drizzle the glaze evenly over the cooled cake.
13. Let the glaze set before slicing.
14. Garnish with extra fresh blueberries or lemon zest if desired, then serve.
Notes
Tossing the blueberries with a little flour helps prevent them from sinking to the bottom of the cake.
Use fresh lemon juice and zest for the brightest flavor.
Do not overmix the batter once the flour is added, or the cake may turn out dense.
Let the cake cool completely before glazing so the glaze sets nicely on top.
Store leftovers tightly covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baked
- Cuisine: American