Lemon Blueberry Sheet Cake
One bite of this lemon blueberry sheet cake and you are transported to a sunny summer afternoon, even if the skies outside are gray. The bright lemon zest dances through each forkful while juicy blueberries burst with sweetness. Topped with a silky lemon glaze, it's the perfect harmony of tart and sweet — and ideal for gatherings, potlucks, or simple weekend baking.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 2 tablespoons lemon zest
- 3 tablespoons fresh lemon juice
- 1 1/2 cups fresh or frozen blueberries
- 1 cup powdered sugar for glaze
- 2 tablespoons fresh lemon juice for glaze
- 1 teaspoon lemon zest for glaze
- 1 tablespoon whole milk for glaze
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9x13 inch baking pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat together sugar and eggs until light and fluffy, about 2 to 3 minutes.
- Add milk, vegetable oil, vanilla extract, lemon zest, and lemon juice. Mix until well combined.
- Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix.
- Gently fold in blueberries with a spatula, being careful not to crush them.
- Pour batter evenly into the prepared pan and smooth the top.
- Bake for 33-36 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely on a wire rack before glazing.
- For the glaze, whisk together powdered sugar, lemon juice, lemon zest, and milk in a small bowl until smooth. Drizzle over the cooled cake.
Nutrition
Calories: 245kcalCarbohydrates: 38gProtein: 3gFat: 9gSodium: 160mgFiber: 1gSugar: 22g
Tried this recipe?Let us know how it was!