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Lemon Blueberry Sheet Cake Easy and Tasty Recipe

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- 2 cups all-purpose flour - 1 ½ cups granulated sugar - 1 tbsp baking powder - ½ tsp salt - ½ cup unsalted butter, softened - 1 cup buttermilk (or milk with lemon juice) - 3 large eggs - Zest of 2 lemons - 2 tbsp fresh lemon juice - 1 ½ cups fresh blueberries (or frozen, thawed) - 1 tsp vanilla extract - Additional lemon glaze ingredients - Powdered sugar for dusting When I make this lemon blueberry sheet cake, I love the fresh flavors. The key ingredients create a moist and flavorful cake. You start with two cups of all-purpose flour. This gives the cake its structure. Then, I mix in one and a half cups of granulated sugar. This adds sweetness and helps the cake rise. I also use one tablespoon of baking powder to make the cake fluffy. Don't forget the half teaspoon of salt. It enhances the sweetness and balances the flavors. Next, I add half a cup of softened unsalted butter. This makes the cake rich and tender. I like to use one cup of buttermilk. If I don’t have buttermilk, I mix milk with lemon juice for a quick substitute. I crack in three large eggs. They provide moisture and help bind the cake. The zest and juice from two lemons bring bright flavor. The zest gives a lovely aroma, while the juice adds tang. For a fruity burst, I fold in one and a half cups of blueberries. Fresh is best, but frozen will work too. Finally, I add one teaspoon of vanilla extract for warmth and depth. You can also include optional ingredients for a lemon glaze. A simple glaze adds a sweet finish. Dusting with powdered sugar is another lovely touch. It's all about making this cake your own! {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). This step is key for even baking. 2. Grease and flour a 9x13 inch baking sheet pan or use parchment paper. This helps the cake come out easily. 3. In a large bowl, whisk together: - 2 cups all-purpose flour - 1 tablespoon baking powder - ½ teaspoon salt Set this aside for later. 1. In another bowl, beat together: - ½ cup unsalted butter, softened - 1 ½ cups granulated sugar Use a hand mixer or stand mixer on medium speed for about 3-4 minutes. The mixture should look light and fluffy. 2. Add in 3 large eggs, one at a time. Mix well after each egg. Then, add: - Zest of 2 lemons - 2 tablespoons fresh lemon juice - 1 teaspoon vanilla extract Mix until everything is combined well. 1. Gradually add the dry ingredients to the wet mixture. Alternate this with: - 1 cup buttermilk (or milk with 1 tablespoon lemon juice) Start and end with the flour mixture. Beat on low speed until just combined. Do not overmix; this keeps the cake light. 2. Gently fold in: - 1 ½ cups fresh blueberries (or frozen, thawed) Use a spatula and be careful not to break the blueberries. 1. Pour the batter into the prepared pan. Spread it evenly across the pan. 2. Bake in the preheated oven for about 30-35 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean. 3. Once baked, remove the cake from the oven. Let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. To bake a perfect lemon blueberry sheet cake, follow these simple steps: - Preheat your oven to 350°F (175°C). This helps the cake rise evenly. - Grease and flour your baking pan. Use parchment paper for easy removal. - Mix dry ingredients well before adding wet ones. This ensures even distribution of flavors. - Avoid overmixing the batter. Mix until just combined to keep your cake light and fluffy. Overmixing can make the cake dense. It’s best to mix gently when adding blueberries. Once your cake cools, make it shine: - Dust the top with powdered sugar. This adds a sweet touch. - Use a simple lemon glaze. Mix powdered sugar with lemon juice to drizzle on top. - Garnish with fresh blueberries and a sprig of mint. This adds color and flavor. These touches make your cake look and taste amazing! To make this recipe easier, gather these tools: - Mixing bowls: Use large ones for mixing batters. - Hand mixer or stand mixer: This helps cream the butter and sugar well. - Spatula: A rubber spatula is great for folding in blueberries. - 9x13 inch baking pan: This is the right size for your sheet cake. Having the right tools makes baking fun and easy! Pro Tips Use Fresh Blueberries: For the best flavor and texture, opt for fresh blueberries if available. They will provide a juicier and more vibrant taste compared to frozen ones. Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before mixing. This helps create a smoother batter and a lighter cake. Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense cake texture. Cool Completely: Allow the cake to cool completely before frosting or glazing. This prevents the toppings from melting into the cake and ensures a beautiful presentation. {{image_2}} You can easily change some ingredients in this recipe. For a dairy-free option, swap the buttermilk with almond milk or soy milk. Just add a splash of lemon juice to mimic the tangy flavor. For gluten-free needs, use a gluten-free flour mix. Look for one that has xanthan gum in it, as this helps bind the cake well. These changes make the cake suitable for more diets without losing flavor. Want to mix things up? You can add different fruits to this cake. Raspberries or strawberries are great alternatives to blueberries. They add a fun twist and a pop of color. Incorporating nuts like chopped walnuts or pecans can add great texture. Nuts also give a nice crunch that pairs well with the soft cake. Just fold them in with the blueberries for a delightful surprise. You can adapt this cake for special occasions or holidays. For fall, add spices like cinnamon or nutmeg to bring warmth. In winter, try adding peppermint extract for a festive touch. Using seasonal fruits is another fun way to change the recipe. In spring, swap blueberries for fresh strawberries. In summer, try peaches or cherries for a juicy burst of flavor. These swaps keep the cake fresh and exciting year-round. To store your lemon blueberry sheet cake, first, let it cool completely. Then, cut it into squares. Place the pieces in an airtight container. Make sure to put a piece of parchment paper between layers if stacking. This step helps prevent sticking. Keep the container in the fridge. The cake will stay fresh for up to five days. You can freeze lemon blueberry sheet cake for longer storage. Wrap each square in plastic wrap tightly. Then, place them in a freezer bag. Label the bag with the date. The cake can freeze well for up to three months. To thaw, take out a piece and leave it in the fridge overnight. If you need it quickly, let it sit at room temperature for a few hours. Reheat in the oven at 350°F for about 10 minutes if you like it warm. Enjoy your delicious cake whenever you want! How do I make buttermilk from regular milk? To make buttermilk, take 1 cup of milk. Add 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 to 10 minutes. This will curdle the milk slightly, giving you a great substitute. Can I use frozen blueberries in the recipe? Yes, you can use frozen blueberries. Just make sure to thaw them first. Pat them dry with a paper towel to remove extra moisture. This helps keep the batter from getting too wet. What if my cake is undercooked or overcooked? If your cake is undercooked, return it to the oven for a few more minutes. Check it often with a toothpick. If it’s overcooked, it may be dry. Make sure to keep an eye on the time and check for doneness. How do I know when the cake is done? The cake is done when a toothpick inserted in the center comes out clean. The edges should be slightly golden, and the center should spring back when touched lightly. Best ways to serve lemon blueberry sheet cake Serve the cake warm or at room temperature. You can dust it with powdered sugar for a sweet touch. For a fun twist, drizzle it with a simple lemon glaze made of powdered sugar and lemon juice. Pairing ideas (beverages or side dishes) Pair this cake with iced tea or lemonade for a refreshing treat. A scoop of vanilla ice cream also goes well with the cake. You can even serve it with fresh fruit on the side for a colorful plate. This blog post guides you through making a lemon blueberry sheet cake. It covers ingredients, steps, baking tips, presentations, and storage. You now have the tools to adapt the recipe to your taste and needs. Whether for a party or a family treat, this cake is sure to shine. Remember, baking is about fun and trying new things. Enjoy your baking journey and share your delicious results!

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Are you ready for a dessert that combines sweet and tangy heaven? This Lemon Blueberry Sheet Cake is not only easy to make, but it’s packed with flavor. Imagine moist cake with fresh blueberries and a zesty lemon kick. Whether for a gathering or a quiet treat at home, this cake will impress everyone. Let’s dive into the ingredients and get baking your new favorite dessert!

Why I Love This Recipe

  1. Fresh and Bright Flavor: The combination of lemon and blueberries creates a refreshing taste that’s perfect for any occasion.
  2. Simple to Make: This cake comes together easily, making it a great choice for both novice and experienced bakers.
  3. Perfect for Sharing: With 12 servings, this sheet cake is ideal for gatherings, picnics, or just enjoying with family.
  4. Beautiful Presentation: With a dusting of powdered sugar or a lemon glaze, it looks as good as it tastes!

Ingredients

List of Ingredients

– 2 cups all-purpose flour

– 1 ½ cups granulated sugar

– 1 tbsp baking powder

– ½ tsp salt

– ½ cup unsalted butter, softened

– 1 cup buttermilk (or milk with lemon juice)

– 3 large eggs

– Zest of 2 lemons

– 2 tbsp fresh lemon juice

– 1 ½ cups fresh blueberries (or frozen, thawed)

– 1 tsp vanilla extract

Optional Ingredients

– Additional lemon glaze ingredients

– Powdered sugar for dusting

When I make this lemon blueberry sheet cake, I love the fresh flavors. The key ingredients create a moist and flavorful cake. You start with two cups of all-purpose flour. This gives the cake its structure.

Then, I mix in one and a half cups of granulated sugar. This adds sweetness and helps the cake rise. I also use one tablespoon of baking powder to make the cake fluffy. Don’t forget the half teaspoon of salt. It enhances the sweetness and balances the flavors.

Next, I add half a cup of softened unsalted butter. This makes the cake rich and tender. I like to use one cup of buttermilk. If I don’t have buttermilk, I mix milk with lemon juice for a quick substitute.

I crack in three large eggs. They provide moisture and help bind the cake. The zest and juice from two lemons bring bright flavor. The zest gives a lovely aroma, while the juice adds tang.

For a fruity burst, I fold in one and a half cups of blueberries. Fresh is best, but frozen will work too. Finally, I add one teaspoon of vanilla extract for warmth and depth.

You can also include optional ingredients for a lemon glaze. A simple glaze adds a sweet finish. Dusting with powdered sugar is another lovely touch. It’s all about making this cake your own!

Step-by-Step Instructions

Preparation Steps

1. Preheat your oven to 350°F (175°C). This step is key for even baking.

2. Grease and flour a 9×13 inch baking sheet pan or use parchment paper. This helps the cake come out easily.

3. In a large bowl, whisk together:

– 2 cups all-purpose flour

– 1 tablespoon baking powder

– ½ teaspoon salt

Set this aside for later.

Mixing Instructions

1. In another bowl, beat together:

– ½ cup unsalted butter, softened

– 1 ½ cups granulated sugar

Use a hand mixer or stand mixer on medium speed for about 3-4 minutes. The mixture should look light and fluffy.

2. Add in 3 large eggs, one at a time. Mix well after each egg. Then, add:

– Zest of 2 lemons

– 2 tablespoons fresh lemon juice

– 1 teaspoon vanilla extract

Mix until everything is combined well.

Combining Ingredients

1. Gradually add the dry ingredients to the wet mixture. Alternate this with:

– 1 cup buttermilk (or milk with 1 tablespoon lemon juice)

Start and end with the flour mixture. Beat on low speed until just combined. Do not overmix; this keeps the cake light.

2. Gently fold in:

– 1 ½ cups fresh blueberries (or frozen, thawed)

Use a spatula and be careful not to break the blueberries.

Baking Process

1. Pour the batter into the prepared pan. Spread it evenly across the pan.

2. Bake in the preheated oven for about 30-35 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean.

3. Once baked, remove the cake from the oven. Let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely.

Tips & Tricks

Baking Tips

To bake a perfect lemon blueberry sheet cake, follow these simple steps:

– Preheat your oven to 350°F (175°C). This helps the cake rise evenly.

– Grease and flour your baking pan. Use parchment paper for easy removal.

– Mix dry ingredients well before adding wet ones. This ensures even distribution of flavors.

– Avoid overmixing the batter. Mix until just combined to keep your cake light and fluffy.

Overmixing can make the cake dense. It’s best to mix gently when adding blueberries.

Presentation Tips

Once your cake cools, make it shine:

– Dust the top with powdered sugar. This adds a sweet touch.

– Use a simple lemon glaze. Mix powdered sugar with lemon juice to drizzle on top.

– Garnish with fresh blueberries and a sprig of mint. This adds color and flavor.

These touches make your cake look and taste amazing!

Cooking Tools Recommended

To make this recipe easier, gather these tools:

– Mixing bowls: Use large ones for mixing batters.

– Hand mixer or stand mixer: This helps cream the butter and sugar well.

– Spatula: A rubber spatula is great for folding in blueberries.

– 9×13 inch baking pan: This is the right size for your sheet cake.

Having the right tools makes baking fun and easy!

Pro Tips

  1. Use Fresh Blueberries: For the best flavor and texture, opt for fresh blueberries if available. They will provide a juicier and more vibrant taste compared to frozen ones.
  2. Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before mixing. This helps create a smoother batter and a lighter cake.
  3. Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense cake texture.
  4. Cool Completely: Allow the cake to cool completely before frosting or glazing. This prevents the toppings from melting into the cake and ensures a beautiful presentation.

Variations

Ingredient Substitutions

You can easily change some ingredients in this recipe. For a dairy-free option, swap the buttermilk with almond milk or soy milk. Just add a splash of lemon juice to mimic the tangy flavor.

For gluten-free needs, use a gluten-free flour mix. Look for one that has xanthan gum in it, as this helps bind the cake well. These changes make the cake suitable for more diets without losing flavor.

Flavor Variations

Want to mix things up? You can add different fruits to this cake. Raspberries or strawberries are great alternatives to blueberries. They add a fun twist and a pop of color.

Incorporating nuts like chopped walnuts or pecans can add great texture. Nuts also give a nice crunch that pairs well with the soft cake. Just fold them in with the blueberries for a delightful surprise.

Seasonal Adaptations

You can adapt this cake for special occasions or holidays. For fall, add spices like cinnamon or nutmeg to bring warmth. In winter, try adding peppermint extract for a festive touch.

Using seasonal fruits is another fun way to change the recipe. In spring, swap blueberries for fresh strawberries. In summer, try peaches or cherries for a juicy burst of flavor. These swaps keep the cake fresh and exciting year-round.

Storage Info

Storing Leftovers

To store your lemon blueberry sheet cake, first, let it cool completely. Then, cut it into squares. Place the pieces in an airtight container. Make sure to put a piece of parchment paper between layers if stacking. This step helps prevent sticking. Keep the container in the fridge. The cake will stay fresh for up to five days.

Freezing Tips

You can freeze lemon blueberry sheet cake for longer storage. Wrap each square in plastic wrap tightly. Then, place them in a freezer bag. Label the bag with the date. The cake can freeze well for up to three months.

To thaw, take out a piece and leave it in the fridge overnight. If you need it quickly, let it sit at room temperature for a few hours. Reheat in the oven at 350°F for about 10 minutes if you like it warm. Enjoy your delicious cake whenever you want!

FAQs

Common Questions

How do I make buttermilk from regular milk?

To make buttermilk, take 1 cup of milk. Add 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 to 10 minutes. This will curdle the milk slightly, giving you a great substitute.

Can I use frozen blueberries in the recipe?

Yes, you can use frozen blueberries. Just make sure to thaw them first. Pat them dry with a paper towel to remove extra moisture. This helps keep the batter from getting too wet.

Baking Times

What if my cake is undercooked or overcooked?

If your cake is undercooked, return it to the oven for a few more minutes. Check it often with a toothpick. If it’s overcooked, it may be dry. Make sure to keep an eye on the time and check for doneness.

How do I know when the cake is done?

The cake is done when a toothpick inserted in the center comes out clean. The edges should be slightly golden, and the center should spring back when touched lightly.

Serving Suggestions

Best ways to serve lemon blueberry sheet cake

Serve the cake warm or at room temperature. You can dust it with powdered sugar for a sweet touch. For a fun twist, drizzle it with a simple lemon glaze made of powdered sugar and lemon juice.

Pairing ideas (beverages or side dishes)

Pair this cake with iced tea or lemonade for a refreshing treat. A scoop of vanilla ice cream also goes well with the cake. You can even serve it with fresh fruit on the side for a colorful plate.

This blog post guides you through making a lemon blueberry sheet cake. It covers ingredients, steps, baking tips, presentations, and storage. You now have the tools to adapt the recipe to your taste and needs. Whether for a party or a family treat, this cake is sure to shine. Remember, baking is about fun and trying new things. Enjoy your baking journey and share your delicious result

- 2 cups all-purpose flour - 1 ½ cups granulated sugar - 1 tbsp baking powder - ½ tsp salt - ½ cup unsalted butter, softened - 1 cup buttermilk (or milk with lemon juice) - 3 large eggs - Zest of 2 lemons - 2 tbsp fresh lemon juice - 1 ½ cups fresh blueberries (or frozen, thawed) - 1 tsp vanilla extract - Additional lemon glaze ingredients - Powdered sugar for dusting When I make this lemon blueberry sheet cake, I love the fresh flavors. The key ingredients create a moist and flavorful cake. You start with two cups of all-purpose flour. This gives the cake its structure. Then, I mix in one and a half cups of granulated sugar. This adds sweetness and helps the cake rise. I also use one tablespoon of baking powder to make the cake fluffy. Don't forget the half teaspoon of salt. It enhances the sweetness and balances the flavors. Next, I add half a cup of softened unsalted butter. This makes the cake rich and tender. I like to use one cup of buttermilk. If I don’t have buttermilk, I mix milk with lemon juice for a quick substitute. I crack in three large eggs. They provide moisture and help bind the cake. The zest and juice from two lemons bring bright flavor. The zest gives a lovely aroma, while the juice adds tang. For a fruity burst, I fold in one and a half cups of blueberries. Fresh is best, but frozen will work too. Finally, I add one teaspoon of vanilla extract for warmth and depth. You can also include optional ingredients for a lemon glaze. A simple glaze adds a sweet finish. Dusting with powdered sugar is another lovely touch. It's all about making this cake your own! {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). This step is key for even baking. 2. Grease and flour a 9x13 inch baking sheet pan or use parchment paper. This helps the cake come out easily. 3. In a large bowl, whisk together: - 2 cups all-purpose flour - 1 tablespoon baking powder - ½ teaspoon salt Set this aside for later. 1. In another bowl, beat together: - ½ cup unsalted butter, softened - 1 ½ cups granulated sugar Use a hand mixer or stand mixer on medium speed for about 3-4 minutes. The mixture should look light and fluffy. 2. Add in 3 large eggs, one at a time. Mix well after each egg. Then, add: - Zest of 2 lemons - 2 tablespoons fresh lemon juice - 1 teaspoon vanilla extract Mix until everything is combined well. 1. Gradually add the dry ingredients to the wet mixture. Alternate this with: - 1 cup buttermilk (or milk with 1 tablespoon lemon juice) Start and end with the flour mixture. Beat on low speed until just combined. Do not overmix; this keeps the cake light. 2. Gently fold in: - 1 ½ cups fresh blueberries (or frozen, thawed) Use a spatula and be careful not to break the blueberries. 1. Pour the batter into the prepared pan. Spread it evenly across the pan. 2. Bake in the preheated oven for about 30-35 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean. 3. Once baked, remove the cake from the oven. Let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. To bake a perfect lemon blueberry sheet cake, follow these simple steps: - Preheat your oven to 350°F (175°C). This helps the cake rise evenly. - Grease and flour your baking pan. Use parchment paper for easy removal. - Mix dry ingredients well before adding wet ones. This ensures even distribution of flavors. - Avoid overmixing the batter. Mix until just combined to keep your cake light and fluffy. Overmixing can make the cake dense. It’s best to mix gently when adding blueberries. Once your cake cools, make it shine: - Dust the top with powdered sugar. This adds a sweet touch. - Use a simple lemon glaze. Mix powdered sugar with lemon juice to drizzle on top. - Garnish with fresh blueberries and a sprig of mint. This adds color and flavor. These touches make your cake look and taste amazing! To make this recipe easier, gather these tools: - Mixing bowls: Use large ones for mixing batters. - Hand mixer or stand mixer: This helps cream the butter and sugar well. - Spatula: A rubber spatula is great for folding in blueberries. - 9x13 inch baking pan: This is the right size for your sheet cake. Having the right tools makes baking fun and easy! Pro Tips Use Fresh Blueberries: For the best flavor and texture, opt for fresh blueberries if available. They will provide a juicier and more vibrant taste compared to frozen ones. Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before mixing. This helps create a smoother batter and a lighter cake. Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense cake texture. Cool Completely: Allow the cake to cool completely before frosting or glazing. This prevents the toppings from melting into the cake and ensures a beautiful presentation. {{image_2}} You can easily change some ingredients in this recipe. For a dairy-free option, swap the buttermilk with almond milk or soy milk. Just add a splash of lemon juice to mimic the tangy flavor. For gluten-free needs, use a gluten-free flour mix. Look for one that has xanthan gum in it, as this helps bind the cake well. These changes make the cake suitable for more diets without losing flavor. Want to mix things up? You can add different fruits to this cake. Raspberries or strawberries are great alternatives to blueberries. They add a fun twist and a pop of color. Incorporating nuts like chopped walnuts or pecans can add great texture. Nuts also give a nice crunch that pairs well with the soft cake. Just fold them in with the blueberries for a delightful surprise. You can adapt this cake for special occasions or holidays. For fall, add spices like cinnamon or nutmeg to bring warmth. In winter, try adding peppermint extract for a festive touch. Using seasonal fruits is another fun way to change the recipe. In spring, swap blueberries for fresh strawberries. In summer, try peaches or cherries for a juicy burst of flavor. These swaps keep the cake fresh and exciting year-round. To store your lemon blueberry sheet cake, first, let it cool completely. Then, cut it into squares. Place the pieces in an airtight container. Make sure to put a piece of parchment paper between layers if stacking. This step helps prevent sticking. Keep the container in the fridge. The cake will stay fresh for up to five days. You can freeze lemon blueberry sheet cake for longer storage. Wrap each square in plastic wrap tightly. Then, place them in a freezer bag. Label the bag with the date. The cake can freeze well for up to three months. To thaw, take out a piece and leave it in the fridge overnight. If you need it quickly, let it sit at room temperature for a few hours. Reheat in the oven at 350°F for about 10 minutes if you like it warm. Enjoy your delicious cake whenever you want! How do I make buttermilk from regular milk? To make buttermilk, take 1 cup of milk. Add 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 to 10 minutes. This will curdle the milk slightly, giving you a great substitute. Can I use frozen blueberries in the recipe? Yes, you can use frozen blueberries. Just make sure to thaw them first. Pat them dry with a paper towel to remove extra moisture. This helps keep the batter from getting too wet. What if my cake is undercooked or overcooked? If your cake is undercooked, return it to the oven for a few more minutes. Check it often with a toothpick. If it’s overcooked, it may be dry. Make sure to keep an eye on the time and check for doneness. How do I know when the cake is done? The cake is done when a toothpick inserted in the center comes out clean. The edges should be slightly golden, and the center should spring back when touched lightly. Best ways to serve lemon blueberry sheet cake Serve the cake warm or at room temperature. You can dust it with powdered sugar for a sweet touch. For a fun twist, drizzle it with a simple lemon glaze made of powdered sugar and lemon juice. Pairing ideas (beverages or side dishes) Pair this cake with iced tea or lemonade for a refreshing treat. A scoop of vanilla ice cream also goes well with the cake. You can even serve it with fresh fruit on the side for a colorful plate. This blog post guides you through making a lemon blueberry sheet cake. It covers ingredients, steps, baking tips, presentations, and storage. You now have the tools to adapt the recipe to your taste and needs. Whether for a party or a family treat, this cake is sure to shine. Remember, baking is about fun and trying new things. Enjoy your baking journey and share your delicious results!

Lemon Blueberry Bliss Sheet Cake

A delightful sheet cake bursting with lemon flavor and fresh blueberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.5 cups unsalted butter, softened
  • 1 cups buttermilk (or milk with 1 tbsp lemon juice)
  • 3 large eggs
  • 2 zest lemons
  • 2 tbsp fresh lemon juice
  • 1.5 cups fresh blueberries (or frozen, thawed)
  • 1 tsp vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking sheet pan or line it with parchment paper.
  • In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a separate large mixing bowl, beat the softened butter and sugar together using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy (about 3-4 minutes).
  • Add in the eggs one at a time, mixing well after each addition. Then, mix in the fresh lemon juice, lemon zest, and vanilla extract until well combined.
  • Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture; beat on low speed until just combined (do not overmix).
  • Gently fold in the blueberries using a spatula, being careful not to break them.
  • Pour the cake batter into the prepared sheet pan and spread it evenly.
  • Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Once cooled, you can dust the top with powdered sugar or drizzle with a simple lemon glaze and garnish with fresh blueberries and mint.
Keyword blueberry cake, lemon cake, sheet cake

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