Lemon Blueberry Sheet Cake
Bright, tangy lemon meets bursts of sweet blueberries in this easy sheet cake that's perfect for gatherings or a cozy weekend treat. Simple to make and gorgeous to serve, every bite feels like sunshine on a plate.
Equipment
- 1 Sheet pan about 9x13 inch
- 1 hand mixer or stand mixer for creaming
- 2 Mixing Bowls
Ingredients
- 2 cups all-purpose flour plus 1 tsp for coating blueberries
- 2 tsp baking powder
- 0.5 tsp salt
- 0.75 cup unsalted butter softened
- 1.25 cups granulated sugar
- 3 eggs room temperature
- 0.75 cup plain yogurt or sour cream
- 2 lemons, zested and juiced about 2 lemons total
- 2 tsp vanilla extract alcohol-free, if desired
- 1.5 cups blueberries, fresh or frozen do not thaw if frozen
- 1 cup powdered sugar for glaze
- 2 tbsp fresh lemon juice for glaze
Instructions
- Cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, yogurt (or sour cream), vanilla extract, lemon zest, and lemon juice. In a separate bowl, whisk together the flour, baking powder, and salt. Fold the dry ingredients into the wet until just combined. Toss the blueberries with 1 teaspoon flour and gently fold them into the batter.
- Spread the batter evenly into a greased 9x13-inch sheet pan. Bake at 350°F (175°C) for 25 to 30 minutes, or until golden on top and a toothpick comes out clean from the center.
- Let the cake cool fully in the pan. For the glaze, whisk together powdered sugar and 2 tablespoons fresh lemon juice until smooth. Drizzle the glaze over the cooled cake before cutting into squares.
Notes
- Toss blueberries in a bit of flour before adding to the batter to help prevent sinking.
- Do not overmix the batter for the lightest crumb.
- Store cake tightly covered at room temperature up to 2 days, or refrigerated up to 5 days. Freeze slices up to 2 months; thaw at room temp.