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–+ servings

Lemon Blueberry Sheet Cake

A moist and flavorful sheet cake bursting with fresh blueberries and a hint of lemon, perfect for gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened
  • 1 cup milk room temperature
  • 2 large eggs
  • 1 tbsp lemon zest freshly grated
  • 1 tbsp lemon juice freshly squeezed
  • 1 cup fresh blueberries washed and dried
Lemon Glaze Ingredients
  • 1 cup powdered sugar
  • 2 tbsp lemon juice freshly squeezed
  • 1 tbsp lemon zest for garnish

Method
 

Prepare the Cake
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter, milk, eggs, lemon zest, and lemon juice to the dry ingredients. Mix until smooth.
  4. Gently fold in the blueberries.
  5. Pour the batter into the prepared baking pan and spread evenly.
  6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Glaze
  1. In a small bowl, mix the powdered sugar with lemon juice until smooth.
  2. Drizzle the glaze over the cooled cake and sprinkle with lemon zest.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 34gProtein: 3gFat: 9gSaturated Fat: 5gFiber: 1gSugar: 15g

Notes

Store any leftovers in an airtight container at room temperature for up to 3 days.

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