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Lemon Blueberry Sheet Cake

A soft, fluffy cake bursting with tangy lemon and juicy blueberries, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Spoon into measuring cup for best results.
  • 1.5 cups granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened Make sure it's softened for light, fluffy texture.
  • 1 cup milk Substitute with buttermilk for extra moisture.
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest Don't skip this for amplified lemon flavor.
  • 0.25 cups lemon juice Can substitute with lime juice.
Fruits
  • 1 cup fresh blueberries Use fresh for best flavor; frozen may bleed color if thawed.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a baking sheet.
  2. In a large bowl, mix together flour, sugar, baking powder, and salt.
  3. In another bowl, cream the butter until light and fluffy. Add the milk, eggs, vanilla, lemon zest, and lemon juice, and mix until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the blueberries.
Baking
  1. Pour the batter into the prepared baking sheet and spread evenly.
  2. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Serving
  1. Let cool before serving. Dust with powdered sugar or top with whipped cream if desired.

Notes

Store covered at room temperature for 2-3 days or refrigerate for up to a week. You can freeze individual slices for up to 3 months; thaw in the fridge overnight.