Lemon Blueberry Sheet Cake

Discover the joy of baking with our Lemon Blueberry Bliss Sheet Cake recipe! This easy-to-make, vibrant cake combines the zesty sweetness of lemons with plump, juicy blueberries, perfect for any occasion. Whether you're hosting a summer bash or enjoying a cozy afternoon snack, this moist and delicious cake is sure to impress. Dive into the step-by-step instructions and treat your family and friends to a delightful slice of sunshine! #LemonBlueberryCake #BakingRecipes #DessertGoals

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Ingredients

2 cups all-purpose flour

1 ½ cups granulated sugar

½ cup unsalted butter, softened

1 cup buttermilk, room temperature

3 large eggs

2 tablespoons lemon zest (about 2 lemons)

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

2 cups fresh blueberries (or frozen, thawed and drained)

Powdered sugar for dusting (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 13x18-inch sheet pan or line it with parchment paper for easy removal.

Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Then mix in the lemon zest, lemon juice, and vanilla extract until well combined.

Combine Wet and Dry Mixtures: Gradually add the dry flour mixture into the wet mixture, alternating with the buttermilk. Start and end with the flour mixture (flour, buttermilk, flour, buttermilk, flour). Mix until just combined; be careful not to overmix.

Fold in Blueberries: Gently fold in the blueberries with a spatula, being careful not to break them up too much.

Pour into Pan: Pour the batter into the prepared sheet pan and spread it out evenly. Tap the pan on the counter to release any air bubbles.

Bake: Bake in the preheated oven for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Cool: Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.

Serve & Enjoy: Once cooled, dust with powdered sugar if desired and slice into squares. Enjoy your delightful Lemon Blueberry Sheet Cake with friends and family!

Prep Time: 20 minutes | Total Time: 50-60 minutes | Servings: 15-20