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Lemon Blueberry Sheet Cake

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This lemon blueberry sheet cake is a moist, tender dessert bursting with fresh blueberries and bright lemon flavor. Topped with a tangy lemon glaze, it’s perfect for spring and summer gatherings and easy to slice for sharing.

Ingredients

For the cake:

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1¼ teaspoons salt

1 cup butter (2 sticks), softened

1½ cups granulated sugar

Juice and zest of 2 lemons (about 1/4 cup juice)

4 large eggs

1 cup buttermilk

2 teaspoons vanilla extract

1½ cups fresh blueberries, tossed with 1 tablespoon flour

For the glaze:

2½ cups powdered sugar

1/3 cup lemon juice

Instructions

  • Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch sheet pan or line with parchment.

  • Whisk flour, baking powder, baking soda, and salt in a medium bowl.

  • Cream softened butter and sugar until light and fluffy.

  • Beat in lemon zest and juice.

  • Add eggs one at a time, mixing well after each.

  • Mix in vanilla extract.

  • Alternately add flour mixture and buttermilk to wet ingredients, starting and ending with flour mixture. Mix just until combined.

  • Gently fold in floured blueberries.

  • Pour batter into prepared pan; smooth top.

  • Bake 45-55 minutes or until toothpick comes out clean.

  • Whisk powdered sugar and lemon juice for glaze until smooth.

  • Cool cake 10 minutes; drizzle glaze over warm cake.

  • Let cake cool completely before slicing and serving.

Notes

Substitute raspberries or blackberries for blueberries.

Add poppy seeds for texture and visual interest.

Use Greek yogurt instead of buttermilk for tanginess.

Garnish with fresh berries and lemon zest.

Add almond extract for a subtle nutty flavor.

Toss blueberries with flour to prevent sinking.

Store covered at room temperature (3 days) or refrigerated (5 days).

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