Description

This Lemon Blueberry Sheet Cake is a moist and flavorful dessert featuring a tender cake infused with fresh lemon juice and zest, studded with juicy blueberries, and topped with a tangy lemon glaze. Perfect for gatherings or a delightful everyday treat, this cake balances sweet and tart citrus flavors with a burst of fresh berries.

Ingredients

Scale

Dry Ingredients

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoon salt

Wet Ingredients and Mix-ins

1 cup butter (2 sticks), softened
1 1/2 cups granulated sugar
Juice and zest of 2 lemons (about 1/4 cup lemon juice)
4 large eggs
1 cup buttermilk
2 teaspoons vanilla extract
1 1/2 cups fresh blueberries, tossed with 1 tablespoon flour

Glaze

2 1/2 cups powdered sugar
1/3 cup lemon juice

Instructions

Prepare the Oven and Pan: Preheat your oven to 350 degrees F. Grease a 9×13 inch baking dish and line it with parchment paper, leaving an overhang on the two long sides to easily lift the cake out later.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment or a hand mixer, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, about 3-4 minutes.
Add Eggs, Vanilla, and Buttermilk: Add the eggs one at a time, mixing well after each addition. Then pour in the vanilla extract and buttermilk, mixing on low speed just until combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing on low until no streaks of flour remain. Avoid overmixing to keep the cake tender.
Add Lemon and Blueberries: Mix in the lemon juice and lemon zest until evenly distributed. Gently fold in the blueberries that have been tossed with flour to prevent them from sinking.
Bake the Cake: Pour the batter into the prepared baking dish and spread it evenly. Bake for 40-45 minutes or until a toothpick inserted in the center comes out with moist crumbs.
Cool: Allow the cake to cool completely in the pan. You may lift the cake out using the parchment overhang for easier glazing and serving, or glaze it directly in the pan.
Prepare and Add Glaze: Combine powdered sugar and lemon juice to make a smooth glaze. Pour over the cooled cake evenly. Allow the glaze to set and harden before slicing.
Serve: Garnish the glazed cake with fresh fruit if desired, then cut into pieces and serve.

Notes

To keep blueberries from sinking, toss them in flour before folding into batter.
Ensure butter is softened to room temperature for easier creaming and better texture.
Use fresh lemon juice and zest for the best citrus flavor.
The cake can be made a day ahead and stored covered at room temperature.
For extra flavor, add a teaspoon of lemon extract along with the vanilla.
Make sure to cool the cake completely before glazing to prevent the glaze from melting.
Line the pan with parchment paper to easily remove the cake in one piece.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (about 1/12 of cake)
Calories: 350 kcal
Sugar: 35 g
Sodium: 280 mg
Fat: 16 g
Saturated Fat: 10 g
Unsaturated Fat: 5 g
Trans Fat: 0.3 g
Carbohydrates: 48 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 80 mg

Keywords: lemon blueberry cake, sheet cake, lemon glaze, summer dessert, easy cake recipe, fresh blueberries