Lemon Blueberry Sheet Cake
A delightful Lemon Blueberry Sheet Cake featuring vibrant lemon zest and fresh blueberries, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, at room temperature
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 ½ cups fresh blueberries
- Powdered sugar for dusting (optional)
Instructions
- Cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time.
- Add the fresh lemon juice and zest, mixing until combined.
- Whisk together the flour, baking powder, and salt, then gradually add to the wet ingredients.
- Fold in the blueberries gently to keep them intact.
- Pour the batter into a prepared sheet pan.
- Bake at 350°F (175°C) for 25-30 minutes or until golden brown.
- Cool completely before dusting with powdered sugar.
Notes
For a dairy-free version, use almond or oat milk and plant-based butter. You can use coconut sugar as a sugar alternative.
Find it online: https://flavor.pedrorecipes.com/lemon-blueberry-sheet-cake/