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Lemon Blueberry Sheet Cake Recipe - emiliarecipes.com Lemon Blueberry Sheet Cake Recipe - emiliarecipes.com
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Lemon Blueberry Sheet Cake Recipe

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This delightful Lemon Blueberry Sheet Cake combines zesty lemon and juicy blueberries into a moist, tender cake. Easy to prepare, this recipe is perfect for family gatherings, potlucks, or afternoon tea. The combination of fresh lemon zest and sweet blueberries delivers a refreshing burst of flavor in every bite.

Ingredients

Scale

  • 2 ½ cups all-purpose flour

  • 2 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 cup unsalted butter, softened

  • 1 ¾ cups granulated sugar

  • 4 large eggs

  • 1 tbsp lemon zest

  • ¼ cup lemon juice

  • 1 tsp vanilla extract

  • 1 cup buttermilk

  • 2 cups fresh blueberries

  • 1 tbsp flour (to coat blueberries)

For the glaze (optional):

  • 1 cup powdered sugar

  • 2 tbsp lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch sheet pan.

  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.

  3. In a large mixing bowl, cream butter and sugar until light and fluffy.

  4. Beat in eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.

  5. Alternate adding the dry ingredients and buttermilk, starting and ending with the dry mixture.

  6. Toss blueberries with 1 tbsp flour, then gently fold them into the batter.

  7. Pour batter into prepared pan and smooth the top.

  8. Bake for 35-40 minutes, or until a toothpick inserted comes out clean.

  9. Cool completely before drizzling with lemon glaze.

Notes

  • You can use frozen blueberries; do not thaw before adding to batter.

  • Store leftovers in an airtight container for up to 3 days.

  • Adjust glaze consistency by adding more powdered sugar or lemon juice.

Nutrition

Find it online: https://emiliarecipes.com/lemon-blueberry-sheet-cake-recipe/