Lemon Blueberry Sheet Cake
This Lemon Blueberry Sheet Cake captures the perfect balance of tangy citrus and sweet-tart blueberries in a simple, crowd-pleasing dessert that's perfect for summer gatherings yet delightful year-round.
Equipment
- 9x13-inch baking pan
- Parchment Paper
- Electric Mixer
- Mixing Bowls
Ingredients
For the cake
- 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter softened (or coconut oil for dairy-free option)
- 1 1/2 cups granulated sugar
- 3 large eggs room temperature
- 2 tbsp lemon zest from approximately 2-3 lemons
- 1/3 cup fresh lemon juice
- 1/2 cup buttermilk or 1/2 cup milk mixed with 1 tablespoon lemon juice as substitute
- 2 cups fresh blueberries rinsed and patted dry (frozen works too, just don't thaw)
- 1 tsp vanilla extract
For the lemon glaze
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Preheat your oven to 350°F (175°C) and position the rack in the center. Grease a 9x13-inch baking pan and line with parchment paper, leaving an overhang on two sides for easy removal.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter and sugar with an electric mixer on medium-high speed for 3-4 minutes until pale and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
- Gradually add the flour mixture to the butter mixture in three additions, alternating with the buttermilk (beginning and ending with flour). Mix just until combined.
- Toss 1½ cups of the blueberries with 1 tablespoon of flour. Gently fold the flour-coated blueberries into the batter using a rubber spatula.
- Pour the batter into the prepared pan and spread evenly. Sprinkle the remaining ½ cup of blueberries on top.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- While the cake cools, prepare the glaze by whisking together the powdered sugar, lemon juice, and zest until smooth. Adjust consistency by adding more lemon juice or powdered sugar as needed.
- When the cake has cooled for about 30 minutes, drizzle the glaze over the top.
Notes
For a gluten-free version, use a 1:1 gluten-free flour blend.
The cake actually improves in flavor when made a day ahead.
For the best berry distribution, coating blueberries with flour prevents them from sinking.
For a dairy-free version, substitute butter with coconut oil and use non-dairy milk with lemon juice instead of buttermilk.
The cake can be frozen for up to 3 months - wrap individual slices in plastic wrap and foil.
The cake actually improves in flavor when made a day ahead.
For the best berry distribution, coating blueberries with flour prevents them from sinking.
For a dairy-free version, substitute butter with coconut oil and use non-dairy milk with lemon juice instead of buttermilk.
The cake can be frozen for up to 3 months - wrap individual slices in plastic wrap and foil.
Nutrition
Calories: 245kcalCarbohydrates: 42gProtein: 3gFat: 8gSaturated Fat: 4.5gCholesterol: 55mgSodium: 125mgFiber: 1gSugar: 28gVitamin C: 6mgCalcium: 4mg
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