Print

Lemon Blueberry Sheet Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Lemon Blueberry Sheet Cake is a moist, tangy dessert bursting with fresh blueberries and citrusy lemon flavor. Topped with a simple lemon glaze, it’s a fuss-free, crowd-pleasing treat ideal for summer parties or easy make-ahead desserts.

Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 teaspoon salt
  • 1 cup butter, softened
  • 1 1/2 cups granulated sugar
  • Juice and zest of 2 lemons (about 1/4 cup juice)
  • 4 large eggs
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups fresh blueberries, tossed with 1 tablespoon flour
  • 2 1/2 cups powdered sugar
  • 1/3 cup lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish and line it with parchment paper.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, then mix in vanilla extract and buttermilk until fully incorporated.
  5. Stir in lemon juice and zest. Gently fold in the blueberries tossed with flour.
  6. Pour the batter into the prepared pan, smooth the top, and bake for 40–45 minutes or until a toothpick inserted comes out with moist crumbs.
  7. Let the cake cool completely in the pan.
  8. In a small bowl, whisk powdered sugar with lemon juice until smooth. Pour glaze over the cooled cake and let it set before slicing.

Notes

  • Tossing blueberries with flour helps keep them evenly distributed in the batter.
  • Swap blueberries with raspberries or blackberries for a flavor variation.
  • If you don’t have buttermilk, substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar.
  • For a richer finish, use a cream cheese glaze instead of lemon glaze.

Nutrition

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