Lemon Blueberry Sheet Cake
A delightful cake combining the brightness of lemons with the sweetness of blueberries, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 0.5 cups unsalted butter, softened
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
Filling
- 2 cups fresh blueberries
Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
Preparation
- Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish and line it with parchment paper.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Mixing Wet Ingredients
- In a stand mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3 to 5 minutes.
- Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract, buttermilk, lemon juice, and lemon zest until just combined.
Combining Mixtures
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Gently fold in the fresh blueberries with a spatula, taking care not to crush them.
Baking
- Pour the batter into the prepared baking dish and spread evenly. Bake for approximately 40 to 45 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Allow the cake to cool completely in the pan before glazing.
Glazing
- For the glaze, mix powdered sugar and lemon juice in a bowl until smooth. Pour over the cooled cake and let it set.
Notes
Ensure all ingredients are at room temperature for an even batter. If using frozen blueberries, do not thaw them before incorporation.