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Lemon Blueberry Sheet Cake: Easy, Bright, and Deliciously Moist

Lemon Blueberry Sheet Cake
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A delightful Lemon Blueberry Sheet Cake that is easy to make, bright in flavor, and wonderfully moist.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup buttermilk
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh blueberries

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch sheet pan.
  2. In a large bowl, cream the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the buttermilk, lemon juice, lemon zest, and vanilla extract.
  5. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Gently fold in the blueberries.
  8. Pour the batter into the prepared pan and spread evenly.
  9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  10. Let cool before serving.

Notes

  • Make sure to not overmix the batter to keep the cake light and fluffy.
  • Using fresh blueberries will yield the best flavor.

Nutrition

Keywords: Lemon Blueberry Sheet Cake, dessert, moist cake

Find it online: https://www.homestylebite.com/lemon-blueberry-sheet-cake-easy-bright-and-deliciously-moist/