Lemon Blueberry Sheet Cake
A delightful Lemon Blueberry Sheet Cake that combines tangy lemon and sweet blueberries for a moist and fluffy dessert, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup milk
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- Powdered sugar for glaze
Instructions
- Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
- Mix the dry ingredients (flour, sugar, baking powder, salt) in one bowl.
- Whip up the wet ingredients (butter, eggs, milk, lemon juice, lemon zest) in another bowl.
- Combine both mixtures until just incorporated.
- Fold in the blueberries gently to avoid crushing them.
- Pour the batter into the prepared baking sheet.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool completely before glazing with powdered sugar.
Notes
For a dairy-free option, substitute regular milk with almond milk. You can also use gluten-free flour if needed.
Find it online: https://www.pedrorecipes.com/lemon-blueberry-sheet-cake/