Description
This Lemon Blueberry Sheet Cake delivers a vibrant balance of zesty citrus and sweet, bursting fruit in every single bite. The high moisture content from the blueberries pairs perfectly with the bright acidity of the fresh lemon, creating a moist, velvety texture without sacrificing flavor or appeal.
Ingredients
Scale
3 cups All-Purpose Flour
1 cup Unsalted Butter
2 cups Granulated Sugar
4 units Large Eggs
1 cup Whole Milk
1 tablespoon Baking Powder
2.5 cups Fresh Blueberries
2 tablespoons Fresh Lemon Zest
1/4 cup Lemon Juice
1/2 teaspoon Salt
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 13×9-inch baking pa
- In a medium bowl, whisk together the flour, baking powder, and salt
- In a large stand mixer bowl, cream the room-temperature butter and sugar together for 3 to 5 minutes
- Add the eggs one at a time, beating well after each additio
- Stir in the lemon zest and lemon juice
- Alternately add the dry ingredients and the milk to the butter mixture, starting and ending with the flour
- Toss your blueberries in a tablespoon of flour before folding them gently into the batter
- Spread the batter evenly into the prepared pan and bake for 35 to 40 minutes
- Allow the cake to cool completely in the pan before applying any frosting or glaze
Notes
Always use room-temperature ingredients for the best emulsion.
If using frozen blueberries, do not thaw them before adding to the batter.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 26g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg