Lemon Blueberry Sheet Cake (Print Version)
# Ingredients:
→ Cake
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 all-purpose flour
→ Glaze
12 -
2 1/2 cups powdered sugar
13 -
1/3 cup lemon juice
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and line it with parchment paper, leaving an overhang on the two long sides for easier removal.
02 -
In a medium mixing bowl, whisk together the 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 together the butter and sugar until light and fluffy.
04 -
Add the eggs one at a time, followed by the vanilla and buttermilk. Mix on low speed until fully incorporated.
05 -
Add the dry ingredient mixture to the wet ingredients, mixing until no streaks of flour remain. Mix in the lemon juice and zest.
06 -
Gently fold in the blueberries using a spatula.
07 -
Pour the batter into the prepared baking dish and bake for 40-45 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow the cake to cool completely.
08 -
Combine the powdered sugar and lemon juice to make the glaze. Once the cake has cooled, pour the glaze over the top and allow it to set.
09 -
Garnish with fresh fruit if desired and serve. The cake can be lifted out of the pan or served directly from the dish.