1. Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work perfectly. Use them straight from the freezer and fold them into the batter gently to prevent color bleeding.

What can I use instead of buttermilk?

You can make a simple buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

3. How do I know when the Lemon Blueberry Sheet Cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out with moist crumbs (not wet batter), the cake is done. It should also spring back when gently touched.

Lemon Blueberry Sheet Cake

Description

This easy lemon blueberry sheet cake is a light, zesty dessert perfect for summer gatherings or everyday treats. Beginner-friendly and quick to prepare.

Ingredients

Scale

2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup buttermilk
2 tbsp lemon juice
Zest of 1 lemon
1 cup blueberries (fresh or frozen)
1 cup powdered sugar (for glaze)
2–3 tbsp lemon juice (for glaze)

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Instructions

Preheat your oven to 350°F. Grease a 9×13-inch baking dish and line it with parchment paper, leaving overhang on the long sides for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and buttermilk until combined.
Gradually add the dry ingredients to the wet ingredients and mix until no streaks of flour remain.
Stir in the lemon juice and zest, then gently fold in the blueberries with a spatula.
Pour the batter into the prepared pan, smoothing the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Let the cake cool completely in the pan. Meanwhile, mix powdered sugar with lemon juice to create the glaze.
Pour the glaze over the cooled cake and let it set before serving. Garnish with extra fruit if desired.

Notes

Toss blueberries in a tablespoon of flour before adding to prevent sinking.
Use frozen berries directly from the freezer to avoid color bleeding.
Cover with foil if the cake browns too quickly while baking.
Make your own buttermilk substitute with milk and lemon juice or vinegar.
The cake can be made a day in advance and glazed before serving.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 28g
Sodium: 160mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg