Lemon Blueberry Sheet Cake
Lemon Blueberry Sheet Cake is a refreshing dessert that beautifully combines zesty lemon and sweet blueberries in a fluffy, moist cake. Perfect for summer gatherings or brunches, this visually stunning treat is sure to impress friends and family alike. With its vibrant colors and delightful flavors, each slice promises a burst of happiness that will keep everyone coming back for more.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3 large eggs
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, cream the butter until light and fluffy; gradually add sugar.
- Add eggs one at a time, mixing well after each addition. Stir in lemon zest and juice.
- Gradually mix dry ingredients into wet ingredients until combined, then gently fold in blueberries.
- Pour batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick comes out clean.
Nutrition
- Serving Size: 1 slice (approximately 95g)
- Calories: 220
- Sugar: 16g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg