Lemon Blueberry Sheet Cake (Print Version)
# Ingredients:
01 -
3 cups all-purpose flour
02 -
2 teaspoons baking powder
03 -
1/2 teaspoon baking soda
04 -
1 1/4 teaspoons salt
05 -
1 cup butter, softened
06 -
1 1/2 cups granulated sugar
07 -
Juice and zest of 2 lemons (approximately 1/4 cup lemon juice)
08 -
4 large eggs
09 -
1 cup buttermilk
10 -
2 teaspoons vanilla extract
11 -
1 1/2 cups fresh blueberries, tossed with 1 tablespoon flour
→ For the glaze
12 -
2 1/2 cups powdered sugar
13 -
1/3 cup lemon juice
# Instructions:
01 -
Preheat the oven to 350°F. Grease a 9×13-inch baking dish and line with parchment paper, leaving an overhang on the two long sides for easier removal.
02 -
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
03 -
In a stand mixer fitted with the paddle attachment or using a hand mixer, cream the butter and granulated sugar together until light and fluffy. Add the eggs, vanilla extract, and buttermilk, and mix on low speed until blended.
04 -
Gradually add the dry ingredient mixture to the wet ingredients and mix until no streaks of flour remain. Stir in the lemon juice and zest.
05 -
Gently fold the floured blueberries into the batter using a spatula. Pour the batter into the prepared baking dish, spreading it evenly.
06 -
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow the cake to cool completely in the dish.
07 -
In a small mixing bowl, whisk together the powdered sugar and lemon juice until smooth.
08 -
Drizzle the glaze over the cooled cake. Allow the glaze to harden before serving. Optionally, garnish with fresh fruit before slicing and serving.
# Notes:
01 -
Tossing the blueberries with flour helps prevent them from sinking during baking.
02 -
Lining the baking dish with parchment paper ensures easy removal of the cake.