Description
The Lemon Blueberry Sheet Cake is a lovely combination of tangy lemons and succulent blueberries in a soft moist cake topped with a zesty lemon glaze. It is an ideal choice for summer parties, afternoon tea or simply as a delectable indulgence any time of the day. This recipe is simple to follow and results in a perfectly balanced and invigorating dessert that is bound to leave a lasting impression. Delight in the explosion of fruity flavors with each mouthful!
Ingredients
- 3 c all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 and 1/4 tsp salt
- 2 sticks of butter (1 C), softened
- 1.5 c of granulated sugar
- Freshly squeezed juice and zest from two lemons (approximately 1/4 C of juice)
- 4 big eggs
- 1 c of buttermilk
- 2 tsp of vanilla extract
- 1.5 c of fresh blueberries, gently tossed with one tablespoon of flour
For the glaze:
- 2.5 c of powdered sugar
- 1/3 c of fresh lemon juice
Instructions
Begin by preheating your oven to 350 degrees F (175 degrees C) and generously grease a 9×13 baking dish. To ensure an easy removal of your cake.
Line the pan with parchment paper. Making sure to leave an overhang on the two longer sides. In a medium bowl combine the dry ingredients – flour baking powder baking soda, and salt.
Set this mixture aside for a moment. Now it’s time to cream together the sugar and softened butter until it reaches a light and fluffy consistency. Add in the eggs, vanilla extract, and buttermilk gradually while mixing on low speed.
Allow each ingredient to become well incorporated. It’s time to bring your wet and dry ingredients together! Add the dry mixture to the wet one and mix until there are no visible streaks of flour. Then stir in the lemon juice and zest. Gently fold in the blueberries that have been tossed in flour using a spatula.
Pour this beautifully prepared cake batter into a greased 9×13 baking dish and bake for approximately 40 to 45 minutes. You’ll know it’s done when a toothpick comes out with just a few moist crumbs clinging to it.
Make sure to let it cool completely before moving on to the next step.
While your cake is cooling, prepare the glaze by combining powdered sugar and lemon juice.
Once the cake has cooled down completely. Drizzle this glaze on top of it. Allow some time for the glaze to harden before garnishing it with fresh fruit. Serve this delightful treat to your eager guests!
Notes
To make your recipe gluten-free. Simply swap out regular all-purpose flour and use a gluten-free flour blend instead. Look for a blend that can be easily substituted in a 1:1 ratio.
Trusted brands like Bob’s Red Mill and King Arthur Flour offer great options that work well in most recipes. If your chosen gluten-free flour blend does not already contain it consider adding around 1/2 teaspoon of xanthan gum to the recipe.
Xanthan gum helps mimic the structure-building properties of gluten improving the texture of your cake.
Remember to thoroughly check all your ingredients to ensure they are also gluten-free. Some brands of baking powder baking soda and vanilla extract may contain traces of gluten.
Always take a moment to double-check the labels.
If you are baking for someone with celiac disease it is important to avoid cross contamination in your kitchen.
Be mindful of using clean gluten-free tools and surfaces. It is important to note that when using gluten-free flour. The appearance of your batter may differ slightly from what you are accustomed to – this is perfectly normal! Additionally. Gluten-free baked goods can sometimes be slightly denser compared to their traditional counterparts. However with the delightful combination of lemons and blueberries in this cake recipe rest assured it will still taste amazing!
- Prep Time: 25 Minutes
- Cook Time: 45 Minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 376
- Sugar: 40.3 g
- Sodium: 265.2 mg
- Fat: 13.5 g
- Carbohydrates: 60 g
- Protein: 5.2 g
- Cholesterol: 78.9 mg
Keywords: lemon blueberry cake recipe
