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Lemon Blueberry Sheet Cake: The Best Summer Delight to Share

Lemon Blueberry Sheet Cake
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A delightful blend of fresh lemon and juicy blueberries, this Lemon Blueberry Sheet Cake is perfect for summer gatherings.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup buttermilk
  • 2 tablespoons lemon zest
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 cups fresh blueberries

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the buttermilk, lemon zest, and vanilla.
  5. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Gently fold in the blueberries.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  10. Let cool before serving.

Notes

  • You can add a lemon glaze on top for extra flavor.
  • Best served chilled.

Nutrition

Keywords: Lemon Blueberry Sheet Cake

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