Description
Enjoy a refreshing slice of Lemon Blueberry Sheet Cake, a delightful dessert bursting with zesty citrus flavor and juicy blueberries. Perfect for summer gatherings, birthdays, or a special treat, this moist and flavorful cake is easy to make and sure to impress.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream or Greek yogurt
- 1 ½ cups fresh blueberries
For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
Optional: extra lemon zest and blueberries for garnish.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or non-stick spray and lightly dust with flour or line with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Mix in lemon juice, lemon zest, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture in batches, alternating with the sour cream. Mix gently until just combined.
- Gently fold in the blueberries into the batter to evenly distribute them.
- Pour the batter into the prepared baking pan and smooth the top. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then transfer to a wire rack.
- Whisk powdered sugar with lemon juice in a small bowl until smooth. Drizzle over the cooled cake and garnish with additional lemon zest or blueberries if desired.
Notes
- To prevent blueberries from sinking, toss them in a little flour before folding into the batter.
- For a dairy-free version, substitute dairy ingredients with plant-based alternatives.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 310 Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg