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Lemon Blueberry Sheet Cake

A delightful sheet cake that combines zesty lemon flavor with sweet blueberries, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Use fresh for best results.
  • 1 cup granulated sugar Adjust if you prefer less sweetness.
  • 1 tablespoon baking powder Ensure it's fresh for proper rising.
  • ½ teaspoon salt
Wet Ingredients
  • ½ cup unsalted butter, softened Bring to room temperature for easy mixing.
  • 1 cup milk Any milk type will work.
  • 2 large eggs At room temperature for better mixing.
  • 1 tablespoon lemon zest Use fresh lemons for maximum flavor.
Main Ingredient
  • 1 cup fresh blueberries Can use frozen blueberries, but do not thaw.
Optional Topping
  • Lemon glaze For drizzling on top before serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch sheet pan with butter or cooking spray.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until combined.
  3. In a separate bowl, beat the softened butter until smooth. Add the milk, eggs, and lemon zest, mixing until thoroughly combined.
  4. Gradually add the wet mixture to the dry ingredients, stirring until just combined. Don’t overmix; a few lumps are okay!
  5. Gently fold in the fresh blueberries, taking care not to crush them.
Baking
  1. Pour the batter into the prepared sheet pan and spread evenly. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cooling
  1. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. If desired, drizzle with lemon glaze before serving.

Notes

For added flavor, consider incorporating lavender or almond extract. Store in airtight container for up to 3 days or refrigerate for up to a week.