Description
A light and flavorful Lemon Blueberry Sheet Cake featuring a moist lemon-infused crumb studded with fresh blueberries and topped with a zesty lemon glaze. Perfect for gatherings and dessert tables, this easy-to-make sheet cake combines the brightness of lemon with the sweetness of blueberries in a soft, tender texture.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoon salt
Wet Ingredients
- 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 bean paste
Fruit
- 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 Pan: Preheat your oven to 350°F. Grease a 9×13-inch baking dish and line it with parchment paper, allowing the paper to overhang on the two long sides. This makes it much easier to lift the whole cake out once baked.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside as your dry ingredients.
- Cream Butter and Sugar: Using a stand mixer with a paddle attachment or a hand mixer, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
- Add Wet Ingredients: Beat in the eggs one at a time, then add the vanilla bean paste and buttermilk. Mix on low speed until combined.
- Combine Dry and Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until no streaks of flour remain. Stir in the lemon juice and zest gently.
- Incorporate Blueberries: Toss the fresh blueberries with one tablespoon of flour to prevent sinking, then fold them gently into the batter using a spatula.
- Bake the Cake: Pour the batter into your prepared baking dish and bake for 40-45 minutes. The cake is done when a toothpick inserted in the center comes out with moist crumbs sticking to it.
- Cool: Allow the cake to cool completely in the pan. You can lift it out using the parchment overhang or leave it in the pan for serving.
- Prepare and Add Glaze: Whisk together the powdered sugar and lemon juice until smooth. Pour the glaze evenly over the cooled cake and let it set until firm.
- Serve: Garnish the glazed cake with additional fresh fruit if desired, then cut into squares and serve.
Notes
- To prevent blueberries from sinking, coating them with flour before folding into batter is key.
- Using parchment paper with an overhang simplifies cake removal and presentation.
- Let the cake cool completely before glazing to ensure the glaze sets well.
- The lemon glaze can be adjusted in thickness by adding more powdered sugar or lemon juice.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
