Description
This Lemon Blueberry Sheet Cake is a refreshing and moist dessert perfect for any occasion, combining tangy lemon flavors with juicy blueberries and topped with a zesty lemon glaze.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 cup buttermilk (or substitute with milk and 1 tablespoon vinegar)
Fruit
- 1 1/2 cups fresh blueberries (or frozen blueberries, thawed and drained)
Glaze
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- Zest of 1 lemon
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish thoroughly to prevent sticking.
- Mix dry ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine and aerate.
- Cream butter and sugar: In another bowl, cream the softened unsalted butter and granulated sugar together using a mixer until the mixture is light and fluffy.
- Add eggs and flavorings: Beat in the eggs one at a time, followed by the vanilla extract, lemon zest, and fresh lemon juice, mixing until well combined.
- Combine wet and dry ingredients: Alternate adding the dry flour mixture and the buttermilk to the creamed mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Fold in blueberries: Gently fold in the fresh or thawed blueberries, taking care not to crush them, preserving the fruit’s shape and juiciness.
- Bake the cake: Pour the batter into the prepared baking dish, spreading evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
- Cool the cake: Allow the cake to cool in the pan for 15 minutes, then transfer it onto a wire rack to cool completely, ensuring a firm texture before glazing.
- Prepare the glaze: In a small bowl, whisk together powdered sugar, 2-3 tablespoons of fresh lemon juice, and lemon zest until smooth and pourable.
- Glaze the cake: Drizzle the lemon glaze evenly over the cooled cake, adding a bright, tangy finish.
- Serve: Once the glaze sets slightly, cut the cake into squares and serve as a delightful summery treat for any occasion.
Notes
- Use fresh lemon juice and zest for the best bright and natural flavor.
- If using frozen blueberries, be sure to thaw and drain them well to prevent excess moisture in the batter.
- You can substitute buttermilk by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- Ensure not to overmix the batter to keep the cake tender and light.
- The glaze is adjustable in consistency; add more powdered sugar to thicken or more lemon juice to thin.
- Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to a week.
