Description
Bright, fluffy, and bursting with fresh blueberries and lemon flavor, this easy lemon blueberry sheet cake is a one-pan dessert perfect for spring brunches, summer gatherings, or cozy weekend baking.
Ingredients
2 cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tbsp lemon zest
¼ cup fresh lemon juice
1 tsp vanilla extract
1 cup buttermilk
1½ cups fresh blueberries (tossed with 1 tbsp flour)
1 cup powdered sugar
2–3 tbsp lemon juice (for glaze)
Instructions
1. Preheat oven to 350°F. Grease a 9×13-inch pan and line with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the softened butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each. Stir in lemon zest, lemon juice, and vanilla extract.
5. Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with dry. Stir just until combined.
6. Gently fold in the floured blueberries.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.
9. Cool the cake completely in the pan on a wire rack.
10. Whisk powdered sugar and lemon juice to make glaze. Drizzle over cooled cake.
Notes
Tossing blueberries in flour prevents them from sinking to the bottom.
For a thicker glaze, start with 2 tablespoons of lemon juice and add more as needed.
Store covered at room temperature for 3 days or in the fridge for up to 5 days.
Freezes well—wrap individual slices and freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg