Description
Zesty lemon blueberry sheet cake brings Mediterranean sunshine to your dessert table, blending tangy citrus with sweet berries. Rich, moist layers promise a delightful escape you’ll savor with each refreshing bite.
Ingredients
Scale
Main Ingredients:
- 3 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup unsalted butter, softened
- 2 lemons (juice and zest)
- 2 cups fresh blueberries
Wet Ingredients:
- 1 cup buttermilk
- 1/4 cup lemon juice
Leavening and Flavoring Ingredients:
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F. Prepare a 9×13-inch baking dish by greasing and lining with parchment paper, ensuring overhangs for easy cake removal.
- Combine flour, baking powder, baking soda, and salt in a mixing bowl. Set aside the dry ingredient mixture.
- Cream butter and sugar in a mixer until light and fluffy, approximately 3-4 minutes, creating a smooth base for the cake batter.
- Incorporate eggs individually, mixing thoroughly after each addition. Blend in vanilla extract and buttermilk on low speed until uniform.
- Slowly integrate dry ingredients into the wet mixture, mixing until flour streaks disappear. Fold in fresh lemon juice and zest to enhance the cake’s citrus profile.
- Coat blueberries with a light dusting of flour to prevent sinking. Carefully fold berries into the batter using a gentle spatula technique, maintaining berry integrity.
- Transfer batter to the prepared baking dish, spreading evenly with a spatula to ensure consistent cake texture.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
- Remove from oven and allow cake to cool completely in the pan before lifting out using parchment paper handles.
Notes
- Prevent blueberries from sinking by coating them lightly in flour before adding to the batter, ensuring even distribution throughout the cake.
- Use fresh lemon zest and juice for the most vibrant citrus flavor, avoiding bottled lemon juice which can taste less bright and authentic.
- Allow butter and eggs to reach room temperature before mixing to create a smoother, more evenly incorporated batter that results in a lighter cake texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 280
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg