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Lemon Blueberry Sheet Cake

A delightful combination of sweet blueberries and zesty lemon, this moist cake is perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour For best results, sift before measuring.
  • 1.5 cups granulated sugar Can adjust based on sweetness preference.
  • 0.5 cups unsalted butter, softened Ensure butter is at room temperature.
  • 1 cup milk Whole milk preferred for richness.
  • 2 large eggs Bring to room temperature for better mixing.
  • 1 tablespoon lemon zest Use fresh zest for maximum flavor.
  • 0.25 cups fresh lemon juice Adjust based on tartness preference.
  • 1 tablespoon baking powder Ensure it's fresh for proper rising.
  • 0.5 teaspoons salt Balances the sweetness of the cake.
  • 1.5 cups fresh blueberries Gently washed and dried before use.

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C) and grease a 9x13 inch baking pan.
  2. In a mixing bowl, combine the softened butter and sugar. Beat them together until light and fluffy.
  3. Add the eggs, one at a time, mixing well after each addition.
  4. Stir in the milk, lemon juice, and lemon zest until everything is well combined.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
  7. Fold in the fresh blueberries gently to keep them intact.
  8. Pour the batter into your prepared baking pan and spread it evenly.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cake cool before serving; consider icing it with a simple lemon glaze for an extra zesty touch if desired.

Notes

Use fresh ingredients for the best flavor. Don’t overmix the batter and monitor the cake as it bakes to ensure optimal doneness. Store leftovers in an airtight container; they last up to 3 days at room temperature or can be frozen for a month.