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Lemon Blueberry Sheet Cake

Lemon blueberry sheet cake with creamy glaze and tender crumb close up
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This easy summer dessert features a supremely tender, buttery crumb with bright lemon flavor and juicy blueberries, all topped with a tangy lemon glaze. It's a simple, crowd-pleasing cake perfect for potlucks and casual gatherings.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon lemon zest
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk
  • 2 cups fresh blueberries
  • 1 tablespoon all-purpose flour (for tossing berries)
  • 1 1/2 cups powdered sugar (for glaze)
  • 3-4 tablespoons fresh lemon juice (for glaze)
  • 1 teaspoon lemon zest (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan and line with parchment paper, leaving an overhang on the two long sides.
  2. In a medium bowl, whisk together 2 1/2 cups flour, baking powder, baking soda, and salt. In a small bowl, toss blueberries with 1 tablespoon flour until coated.
  3. In a large bowl, beat softened butter and granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy.
  4. Beat in eggs one at a time, fully incorporating each. Mix in 1 tablespoon lemon zest and vanilla extract.
  5. With mixer on low, add one-third of the dry ingredients, then half the buttermilk. Repeat, ending with the final third of dry ingredients. Mix just until combined.
  6. Gently fold the flour-coated blueberries into the batter with a spatula.
  7. Spread batter evenly into the prepared pan. Bake for 35-40 minutes, until top is golden and a toothpick inserted in the center comes out clean.
  8. Cool cake in pan on a wire rack for 20 minutes.
  9. For the glaze, whisk powdered sugar, 3-4 tablespoons lemon juice, and 1 teaspoon lemon zest until smooth and pourable.
  10. Drizzle glaze over the cooled cake. Let set for a few minutes before slicing into squares.

Notes

Ensure all ingredients are at room temperature for best texture. For buttermilk substitute, add 1 tbsp vinegar or lemon juice to 1 cup milk and let sit 5 min. Use frozen blueberries without thawing; toss in flour directly from freezer. Do not overmix batter after adding flour. Cool cake completely before glazing for proper glaze set.

Nutrition

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