Lemon Blueberry Sheet Cake
A soft, citrusy lemon cake studded with fresh blueberries and finished with a simple lemon glaze. Perfect for summer gatherings, picnics, or a quick weeknight dessert.
Equipment
- Hand Mixer
- Mixing bowls
- 9x13 baking dish
- Spatula
- Parchment paper
Ingredients
Cake Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1.25 teaspoons salt
- 1 cup butter softened
- 1.5 cups granulated sugar
- 0.25 cup lemon juice plus zest of 2 lemons
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1.5 cups fresh blueberries tossed with 1 tablespoon flour
Lemon Glaze
- 2.5 cups powdered sugar
- 0.33 cup lemon juice
Instructions
- Preheat the oven to 350°F. Grease a 9×13 inch baking dish and line with parchment paper, leaving some overhang on the sides.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and buttermilk.
- Stir in lemon zest and juice. Add the dry ingredients and mix until just combined.
- Gently fold in the floured blueberries. Pour the batter into the prepared pan and spread evenly.
- Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the cake cool completely.
- In a small bowl, mix powdered sugar and lemon juice until smooth. Drizzle over the cooled cake and allow the glaze to set before serving.
Notes
Nutrition Information (Per Serving)
- Calories: 310 kcal
- Carbohydrates: 45 g
- Protein: 4 g
- Fat: 14 g
- Saturated Fat: 8 g
- Cholesterol: 65 mg
- Sodium: 210 mg
- Potassium: 75 mg
- Fiber: 1 g
- Sugar: 30 g
- Vitamin A: 400 IU
- Vitamin C: 3 mg
- Calcium: 60 mg
- Iron: 1.5 mg
- The sugar content is primarily from the cake batter and the lemon glaze. To reduce sugar, consider halving the glaze or skipping it altogether.
- Butter and eggs contribute most of the saturated fat and cholesterol. A plant-based butter and egg substitute could reduce these numbers.
- The cake contains a small amount of fiber from the blueberries and flour, but overall it's a treat, not a fiber-rich snack.
- For those tracking calcium or iron, there are modest amounts, but it should not be relied on as a significant source of either.
- Calories may increase slightly if additional glaze, toppings, or whipped cream are added before serving.