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Lemon Blueberry Sheet Cake

Lemon Blueberry Sheet Cake
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Lemon Blueberry Sheet Cake is a refreshing dessert that perfectly blends zesty lemon with sweet blueberries, making it an ideal treat for any occasion. Whether you’re hosting a summer BBQ or simply craving something sweet, this easy-to-make cake will delight your taste buds. Its light and moist texture, coupled with a luscious lemon glaze, ensures that every bite is bursting with flavor. Serve it at gatherings or enjoy it as an everyday snack; this delightful cake is sure to impress family and friends alike.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 teaspoons salt
  • 1 cup softened butter
  • 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 flour
  • 2 1/2 cups powdered sugar
  • 1/3 cup lemon juice for glaze

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish and line with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a stand mixer, cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
  4. Mix in buttermilk and vanilla extract until combined. Gradually add dry ingredients until just combined. Fold in lemon juice, zest, and blueberries gently.
  5. Pour batter into prepared dish and bake for 40–45 minutes or until a toothpick inserted comes out clean.
  6. Allow cooling completely before glazing with a mixture of powdered sugar and lemon juice.

Nutrition

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