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Lemon Blueberry Sheet Cake Recipe

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This Lemon Blueberry Sheet Cake recipe combines fresh blueberries and tangy lemon in a soft, fluffy sheet cake perfect for any gathering. It's easy to make and bursting with citrus flavor, making it a standout dessert option for spring and summer events.

Ingredients

Scale

  • 2 cups all-purpose flour

  • 1 ½ tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 cup unsalted butter, softened

  • 1 ½ cups granulated sugar

  • 3 large eggs

  • 1 tbsp lemon zest

  • ¼ cup fresh lemon juice

  • 1 tsp vanilla extract

  • 1 cup buttermilk

  • 1 ½ cups fresh or frozen blueberries (tossed in 1 tbsp flour)

  • Powdered sugar or lemon glaze for topping (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch sheet pan.

  2. In a bowl, whisk flour, baking powder, baking soda, and salt.

  3. In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time.

  4. Mix in lemon zest, lemon juice, and vanilla.

  5. Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients.

  6. Fold in floured blueberries gently.

  7. Spread batter evenly in the prepared pan.

  8. Bake 30–35 minutes, or until a toothpick comes out clean.

  9. Let cool completely before dusting with powdered sugar or drizzling with lemon glaze.

Notes

  • Use frozen blueberries without thawing to prevent color bleeding.

  • Lemon glaze can be made with powdered sugar and lemon juice for extra zing.

  • Store covered at room temp for 2 days or refrigerate for up to 5 days.

Nutrition

Find it online: https://ymrecipes.com/lemon-blueberry-sheet-cake-recipe/