Description
A bright and tender Lemon Blueberry Sheet Cake that combines fresh blueberries and zesty lemon juice in a moist, flavorful cake baked in a single sheet pan. Finished with a tangy lemon glaze for the perfect balance of sweet and tart, this cake is ideal for gatherings and dessert cravings.
Ingredients
Scale
Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoons salt
- 1 cup (2 sticks) butter, 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
- Preheat and prepare pan: Preheat your oven to 350°F. Grease a 9×13 inch baking dish and line it with parchment paper to prevent sticking and ensure easy removal of the cake.
- Mix dry ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside this dry mixture.
- Cream butter and sugar: Using a stand mixer with paddle attachment or a hand mixer, beat together the softened butter and granulated sugar until the mixture becomes light and fluffy, incorporating air for a tender cake.
- Add wet ingredients: Mix in the eggs one at a time, then add vanilla extract and buttermilk. Stir on low speed until fully combined and smooth.
- Combine dry and wet: Gradually add the dry ingredient mixture into the wet ingredients. Mix just until no streaks of flour remain to avoid overmixing and tough cake.
- Add lemon and blueberries: Stir in the lemon juice and lemon zest. Gently fold in the floured blueberries with a spatula to evenly distribute without breaking them.
- Bake the cake: Pour the batter into the prepared baking dish and smooth the top. Bake in the oven for 40 to 45 minutes or until a toothpick inserted in the center comes out with moist crumbs attached, signaling doneness.
- Cool the cake: Remove the cake from the oven and allow it to cool completely in the pan to ensure the glaze adheres properly.
- Prepare and apply glaze: In a bowl, whisk together the powdered sugar and lemon juice until smooth. Pour this glaze evenly over the cooled cake to add a zesty finish.
Notes
- Ensure blueberries are tossed in flour to prevent them from sinking to the bottom during baking.
- For a more intense lemon flavor, add extra lemon zest to the glaze if desired.
- Cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Bring refrigerated cake to room temperature before serving for best texture.
- Substitute buttermilk with milk plus 1 tablespoon vinegar or lemon juice as a quick alternative.
