Description
Lemon blueberry sheet cake delivers a perfect harmony of tangy citrus and sweet berries in one delightful dessert. Rich, moist layers combine zesty lemon notes with juicy blueberries, promising a refreshing slice that will transport you to summer’s most delectable moments.
Ingredients
Scale
Main Dry Ingredients:
- 3 cups (360 grams) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ¼ teaspoon salt
Wet Ingredients and Flavoring:
- 1 cup (226 grams) butter, softened
- 1 ½ cups (300 grams) granulated sugar
- 4 large eggs
- 1 cup (240 milliliters) buttermilk
- 2 teaspoons vanilla extract
- Juice and zest of 2 lemons (about ¼ cup or 60 milliliters lemon juice)
Fruit Ingredient:
- 1 ½ cups fresh blueberries, tossed with 1 tablespoon flour
Glaze Ingredients:
- 2 ½ cups (300 grams) powdered sugar
- ⅓ cup (80 milliliters) lemon juice
Instructions
- Prepare the baking environment by warming the oven to 350°F and creating a non-stick surface in a 9×13 pan with parchment paper overhanging for effortless cake removal.
- Create the foundational dry mixture by whisking flour, leavening agents, and salt in a medium bowl, ensuring even distribution of ingredients.
- Transform butter and sugar into a creamy, aerated mixture using a mixer, beating until the texture becomes light and voluminous.
- Incorporate eggs individually, allowing each to integrate fully before adding the next, then introduce vanilla and buttermilk to develop a smooth, cohesive batter.
- Gently fold the dry ingredients into the wet mixture, stirring minimally to prevent gluten development, then enhance flavor with fresh lemon juice and vibrant zest.
- Coat blueberries lightly in flour to prevent sinking, then delicately fold them into the batter to distribute evenly without deflating the mixture.
- Transfer the batter to the prepared pan, smoothing the surface to ensure uniform baking, and place in the preheated oven.
- Bake for 40-45 minutes, monitoring for a golden surface and checking doneness with a toothpick that should emerge with minimal moist crumbs.
- Allow the cake to cool completely within the pan, enabling it to set and develop a stable structure.
- Craft a glossy lemon glaze by whisking powdered sugar and lemon juice until silky smooth, then cascade over the cooled cake.
- Let the glaze solidify before slicing, and optionally garnish with fresh blueberries or delicate lemon zest for an elegant finishing touch.
Notes
- Buttermilk creates a tender, moist texture that makes this sheet cake supremely soft and delightful.
- Toss blueberries in flour before adding to prevent them from sinking to the bottom during baking.
- Use fresh lemon zest and juice for the brightest, most vibrant citrus flavor in both cake and glaze.
- Room temperature ingredients guarantee smoother mixing and a more uniform cake consistency.
- Let the cake cool completely before glazing to ensure the perfect smooth, set topping.
- Parchment paper overhang makes removing and cutting the cake incredibly easy and mess-free.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 360
- Sugar: 41 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 85 mg