Description
Moist lemon blueberry sheet cake topped with a tangy lemon glaze.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoon salt
- 1 cup butter (2 sticks), softened
- 1 1/2 cups granulated sugar
- Juice and zest of 2 lemons (about 1/4 cup lemon juice)
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 1/2 cups fresh blueberries, tossed with 1 tablespoon flour
- For the glaze: 2 1/2 cups powdered sugar
- For the glaze: 1/3 cup lemon juice
Instructions
- Preheat the oven to 350?F (175?C). Grease a 9?13 baking dish and line with parchment paper, leaving an overhang on the long sides for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer with a paddle attachment or using a hand mixer, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well between each addition. Stir in the vanilla and buttermilk until combined.
- Gradually add the dry ingredients, mixing just until no streaks of flour remain. Stir in the lemon juice and zest.
- Gently fold in the flour-tossed blueberries using a spatula.
- Pour the batter into the prepared dish and smooth the top. Bake for 40-45 minutes or until a toothpick inserted comes out with moist crumbs.
- Allow the cake to cool completely in the pan.
- For the glaze, mix powdered sugar and lemon juice until smooth. Pour over the cooled cake. Let the glaze harden before serving. Garnish with fresh blueberries or lemon zest if desired.
- Prep Time: 15 mins
- Cook Time: 40-45 mins