Description
A delightful lemon blueberry sheet cake that captures the essence of sunny days with fluffy, moist cake infused with tangy lemon and sweet blueberries.
Ingredients
- 3 cups All-Purpose Flour
- 1 1/2 cups Granulated Sugar
- 1 cup Butter (softened)
- 1 cup Buttermilk
- 4 large Eggs
- 2 teaspoons Vanilla Extract
- Juice and Zest of 2 Lemons
- 1 1/4 teaspoons Salt
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 1/2 cups Blueberries (tossed with 1 tablespoon of flour)
Instructions
- Preheat your oven to 350°F (175°C) and grease a sheet pan.
- Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
- Cream the softened butter and granulated sugar until fluffy in a separate bowl.
- Add lemon zest and juice, then mix well.
- Beat in the eggs one at a time, mixing until fully combined.
- Gradually add dry ingredients to the wet mixture, alternating with buttermilk.
- Finish with vanilla extract.
- Fold in the blueberries, ensuring they’re evenly distributed.
- Pour the batter into the prepared sheet pan, smoothing the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cooling in the pan before transferring to a wire rack.
Notes
For an extra citrus flavor, add more lemon zest. Store leftovers in an airtight container in the refrigerator.