Print

Lemon Blueberry Sheet Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful and easy-to-make cake bursting with fresh lemon and blueberry flavors, perfect for any occasion.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter, softened
  • 1 cup buttermilk
  • 3 large eggs
  • Zest and juice of 2 lemons
  • 2 cups fresh blueberries
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
  2. Cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition, followed by the lemon juice and zest.
  4. Whisk together the flour, baking powder, and salt in another bowl.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
  6. Fold in the fresh blueberries, being careful not to crush them.
  7. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean. Let it cool before serving.

Notes

For an extra lemony punch, consider adding a lemon glaze on top. Store the cake in an airtight container for up to three days at room temperature.

Nutrition

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

×