Lemon Blueberry Sheet Cake
Indulge in a burst of sunshine with this Lemon Blueberry Sheet Cake, where tangy lemon combines with sweet blueberries. This cake is perfect for gatherings and simple family dessert nights, evoking warmth and nostalgia.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 2 tablespoons fresh lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 2 cups powdered sugar (for frosting, optional)
- 1/4 cup heavy cream (for frosting, optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x13 inch sheet pan with butter or cooking spray.
- In a bowl, combine the flour, baking powder, and salt. Whisk together.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition.
- Mix in the lemon zest, lemon juice, and vanilla extract until fully incorporated.
- Gradually add the flour mixture to the wet ingredients, stirring until just combined.
- Gently fold in the blueberries with a spatula.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Frost if desired, or enjoy plain.
Notes
Use room temperature ingredients for better consistency. Choose fresh blueberries for best flavor. Coarse sugar on top adds crunch. Letting the cake rest overnight enhances flavors.