Lemon Blueberry Sheet Cake
This lemon blueberry sheet cake is bursting with citrus flavor and juicy berries, topped with a tangy lemon glaze. A bright, fresh dessert perfect for summer gatherings or potlucks.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: ~1 hour
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the cake:
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 1/2 cups granulated sugar
1 1/4 tsp salt
Zest and juice of 2 lemons (about 1/3 cup juice)
4 large eggs
1 cup unsalted butter, melted and slightly cooled
1 cup buttermilk
2 tsp vanilla extract
1 1/2 cups fresh blueberries
For the glaze:
2 1/2 cups powdered sugar
1/3 cup lemon juice
Additional lemon zest for garnish
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
In another bowl, whisk melted butter, eggs, buttermilk, lemon juice, lemon zest, and vanilla until smooth.
Gently fold dry ingredients into the wet ingredients until just combined.
Carefully fold in blueberries.
Pour the batter into the prepared pan and smooth the top.
Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
While the cake bakes, whisk powdered sugar and lemon juice together to make the glaze.
After baking, let the cake cool for 10 minutes. Drizzle the glaze over the warm cake and spread evenly.
Once glaze sets, garnish with additional lemon zest and refrigerate for at least 30 minutes before slicing.
Notes
Toss blueberries in flour to prevent sinking.
Substitute cream cheese glaze for extra richness.
Add a swirl of blueberry jam for deeper fruit flavor.
For a lighter version, use half Greek yogurt in place of some butter.
Store covered in the refrigerator; best served chilled or at room temp.
Find it online: https://allrecipesmade.com/lemon-blueberry-sheet-cake/
