Description
Homemade lemon blueberry sheet cake combines zesty citrus with sweet berries in a delightful dessert. Rich layers of moist cake showcase fresh blueberries and tangy lemon, promising pure comfort when you want a simple, delectable treat.
Ingredients
Scale
- 4 large eggs
- 1 cup (226 g) butter, softened
- 1 ½ cups (300 g) granulated sugar
- 1 cup (240 ml) buttermilk
- 3 cups (360 g) all-purpose flour
- 1 ½ cups fresh blueberries, tossed with 1 tbsp flour
- 2 ½ cups (300 g) powdered sugar
- 2 tsps vanilla extract
- 2 tsps baking powder
- ⅓ cup (80 ml) lemon juice
- 1 ¼ tsp salt
- ½ tsp baking soda
- Juice and zest of 2 lemons (about ¼ cup or 60 ml lemon juice)
Instructions
- Preparation: Preheat oven to 350°F and line a 9×13 pan with parchment paper, allowing overhang for easy removal.
- Dry Mixture: Whisk flour, baking powder, baking soda, and salt in a bowl until thoroughly combined and lump-free.
- Creaming: Blend butter and sugar in a mixer until light, fluffy, and substantially increased in volume, creating an airy base.
- Liquid Integration: Add eggs one at a time, mixing completely after each addition, then incorporate vanilla and buttermilk to create a smooth, uniform batter.
- Flavor Infusion: Gently fold dry ingredients into wet mixture, minimizing stirring, then fold in lemon juice, zest, and flour-coated blueberries with delicate strokes.
- Baking: Pour batter into prepared pan, spreading evenly, and bake for 40-45 minutes until golden and a toothpick emerges with minimal moist crumbs.
- Cooling: Allow cake to cool completely in the pan, enabling structural stabilization and flavor development.
- Glazing: Whisk powdered sugar and lemon juice into a silky glaze, drizzling generously over the cooled cake and allowing it to set.
- Serving: Garnish with additional blueberries or lemon zest, then slice and serve this vibrant, tangy dessert.
Notes
- Prevent Blueberry Sinking: Lightly coat berries in flour to ensure even distribution throughout the cake without dropping to the bottom during baking.
- Mixing Technique Matters: Minimize stirring when combining dry and wet ingredients to avoid developing tough gluten and maintain a tender cake texture.
- Temperature and Timing: Verify cake doneness by inserting a toothpick – it should have just a few moist crumbs, indicating perfect moisture without being undercooked.
- Cooling is Crucial: Allow the cake to cool completely in the pan to stabilize its structure and make glazing easier, preventing structural collapse or uneven topping.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 340
- Sugar: 36 g
- Sodium: 200 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg