Lemon Blueberry Sheet Cake
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 9x13-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.