Lemon Blueberry Sheet Cake
A delightful cake that combines the tartness of lemons with the sweetness of blueberries, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Provides the structure and crumb
- 1 tablespoon baking powder For leavening
- 1 teaspoon baking soda For leavening
- 1/2 teaspoon salt Balances flavor
Wet Ingredients
- 1/2 cup unsalted butter, softened Adds richness
- 1 cup granulated sugar Sweetens the mix
- 2 large eggs Contributes moisture and stability
- 1 teaspoon vanilla extract Enhances flavor
- 1 cup buttermilk Provides a sumptuous texture
- 1/4 cup freshly squeezed lemon juice Infuses refreshing citrus notes
- Zest of 1 lemon Adds vibrant flavor
Berries and Glaze
- 2 cups fresh blueberries Adds sweetness
- 1 cup powdered sugar (for glaze) For sweet glaze
- 2 tablespoons lemon juice (for glaze) For tangy glaze
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking dish by greasing it with butter or cooking spray and lining it with parchment paper.
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Mixing Wet Ingredients
- In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Incorporate the eggs one at a time, mixing well after each addition.
- Add vanilla extract, buttermilk, lemon juice, and lemon zest, mixing until combined.
Combining Mixtures
- Gradually fold the dry ingredients mixture into the wet batter, being careful not to overmix.
- Gently fold in the fresh blueberries, ensuring not to crush them.
Baking
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Allow the cake to cool in the dish for about 10 minutes before transferring it to a wire rack.
Glazing
- Prepare the glaze by mixing powdered sugar with lemon juice until smooth.
- Once the cake has cooled completely, pour the glaze over the top and garnish with fresh lemon slices or additional blueberries.
Notes
For best results, use fresh blueberries. Properly store in an airtight container at room temperature for 3 days or refrigerated for up to a week. Cake can also be frozen for up to 3 months.