Description

Discover the perfect Lemon Blueberry Sheet Cake, a light and fluffy dessert that balances bright lemon zest with sweet, juicy blueberries. This easy-to-follow recipe combines all‑purpose flour, butter, sugar, eggs, milk, and fresh fruit, then tops the cake with a simple lemon glaze for a glossy finish. Ideal for summer gatherings, the cake serves twelve, stays moist for days, and requires only basic pantry staples, making it a go‑to choice for quick, impressive desserts that delight every palate

Ingredients

Scale

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 cup milk
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup fresh blueberries
1 cup powdered sugar
2 tablespoons lemon juice (for glaze)

Instructions

Preheat oven to 350°F (175°C) and grease a 9×13 inch pan.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well.
Mix in milk, lemon zest, and lemon juice.
Whisk flour, baking powder, baking soda, and salt; gradually add to wet mixture.
Fold in blueberries gently.
Pour batter into pan and bake 25‑30 minutes.
Cool cake, whisk powdered sugar with lemon juice for glaze.
Drizzle glaze over cooled cake and serve.

Notes

For a dairy‑free version
replace butter with a neutral oil and use plant‑based milk. Freeze leftovers in airtight containers for up to two months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 25g
Sodium: 150mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg

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