Lemon Blueberry Sheet Cake
A moist and flavorful cake infused with zesty lemon and bursting with juicy blueberries, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened Ensure it's at room temperature.
- 1 cup whole milk Use room temperature milk.
- 3 large eggs Make sure eggs are at room temperature.
- 1 large lemon (zest and juice)
- 1 teaspoon vanilla extract
Blueberries
- 2 cups fresh blueberries Alternatively, you can use frozen blueberries (reduce baking time slightly).
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a baking sheet or line it with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, cream the softened butter until light and fluffy, about 2 minutes.
- Beat in the eggs, milk, lemon zest, lemon juice, and vanilla until just combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until no flour pockets remain—ensure not to overmix!
- Gently fold in the blueberries to avoid breaking them.
- Spread the batter evenly in the prepared baking sheet and smooth the top.
Baking
- Place in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
- Let it cool in the pan for about 10 minutes before transferring it to a wire rack. Once cooled, you can dust it with powdered sugar or drizzle with lemon glaze if desired.
Notes
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. For longer storage, freeze wrapped securely in plastic and foil for up to 3 months.