Lemon Blueberry Sheet Cake
A delightful and fluffy sheet cake bursting with lemon flavor and sweet blueberries, perfect for any occasion.
Ingredients
For the cake
- 2 cups all-purpose flour Sifted for lighter texture.
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 tablespoon lemon zest Use only the yellow part for flavor.
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups fresh blueberries Frozen blueberries can be used, but don’t thaw them.
Optional Topping
- as needed lemon glaze Mix powdered sugar with lemon juice for the glaze.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch sheet pan or line it with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and vanilla extract.
- Gradually incorporate the dry mixture into the wet ingredients, alternating with the buttermilk, until well combined.
- Gently fold in the blueberries, being careful not to crush them.
Baking
- Pour the batter into the prepared sheet pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan. If desired, mix powdered sugar with lemon juice and drizzle on top once the cake has cooled.
Notes
Store leftovers tightly wrapped in plastic wrap or aluminum foil in the refrigerator for up to 4 days. For longer storage, freeze wrapped thoroughly and thaw overnight in the refrigerator.