Description
A delightful recipe for a moist Lemon Blueberry Sheet Cake, perfect for gatherings and family traditions, balancing zesty lemon flavor with sweet blueberries.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- Zest and juice from 2-3 lemons
- 2 cups fresh blueberries
- 3 teaspoons baking powder
- 1 cup whole milk
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch sheet pan.
- Cream together the butter and sugar in a bowl until light and fluffy.
- Incorporate the eggs one at a time, ensuring they are well mixed.
- Add the lemon zest and juice to the mixture.
- In a separate bowl, whisk together the flour and baking powder, then add to the butter mixture alternately with milk until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- Let cool for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- Cut into squares and serve.
Notes
For added flavor, consider frosting with a lemon glaze made from powdered sugar and lemon juice. Store leftover cake in an airtight container for up to three days or refrigerate for a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: lemon cake, blueberry dessert, sheet cake, summer dessert, family recipes