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Lemon Blueberry Sheet Cake Recipe

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This Lemon Blueberry Sheet Cake recipe is bursting with fresh blueberries and zesty lemon flavor. Soft, moist, and topped with a light lemon glaze, it’s the perfect easy dessert for picnics, potlucks, or any summer celebration.

Ingredients

Scale

  • 2 cups all-purpose flour

  • 1 ½ tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 cup unsalted butter, softened

  • 1 ½ cups granulated sugar

  • 4 large eggs

  • 1 tbsp lemon zest

  • ¼ cup lemon juice (fresh)

  • 1 tsp vanilla extract

  • 1 cup buttermilk

  • 1 ½ cups fresh blueberries (tossed in 1 tbsp flour)

For the glaze:

  • 1 cup powdered sugar

  • 2–3 tbsp lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch sheet pan.

  2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

  3. Cream butter and sugar until light and fluffy.

  4. Add eggs one at a time, beating well. Mix in lemon zest, lemon juice, and vanilla.

  5. Alternate adding dry ingredients and buttermilk, beginning and ending with dry ingredients.

  6. Gently fold in floured blueberries.

  7. Spread batter evenly in the prepared pan.

  8. Bake for 30–35 minutes, or until a toothpick comes out clean.

  9. Cool completely, then drizzle with lemon glaze.

Notes

  • Use fresh blueberries for best texture.

  • Tossing blueberries in flour prevents them from sinking.

  • Add more lemon juice for a tangier glaze.

Nutrition

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