Sheet Cake Lemon Blueberry
A moist and tender sheet cake bursting with fresh lemon flavor and juicy blueberries, topped with a tangy lemon glaze. Perfect for gatherings and easy to slice and serve.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 1x
Ingredients
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
3 large eggs
1 tablespoon lemon zest (from about 2 lemons)
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup buttermilk
1 1/2 cups fresh blueberries
1 tablespoon all-purpose flour (for coating blueberries)
1 1/2 cups powdered sugar
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch sheet pan.
In a medium bowl, whisk together 2 1/2 cups flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add eggs one at a time, beating well after each addition.
Mix in the lemon zest, lemon juice, and vanilla extract until combined.
Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
In a small bowl, toss the blueberries with 1 tablespoon flour to coat them. Gently fold the blueberries into the batter.
Pour the batter evenly into the prepared sheet pan and smooth the top with a spatula.
Bake for 33-35 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth to make the glaze.
Drizzle the lemon glaze evenly over the cooled cake.
Cut into 12 squares and serve.