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Lemon Blueberry Sheet Cake

Lemon Blueberry Sheet Cake Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 24 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk, at room temperature
  • 1 1/2 cups fresh blueberries
  • 1 1/2 cups powdered sugar
  • 2 to 3 tablespoons fresh lemon juice
  • Pinch of fine sea salt

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 13x18-inch half-sheet pan. Whisk flour, baking powder, baking soda, and salt in a bowl.
  2. Beat butter and sugar for 3 minutes until pale and fluffy. Beat in eggs, lemon zest, and vanilla.
  3. Alternate adding dry mix and buttermilk, starting and ending with dry. Fold in blueberries gently.
  4. Spread batter in pan. Bake 25-30 minutes, until a toothpick comes out clean. Cool 15 minutes.
  5. Whisk powdered sugar, 2 tablespoons lemon juice, and salt into a smooth glaze. Drizzle over warm cake. Let set 10 minutes, then slice into 24 squares.

Notes

If the glaze feels too thick, thin it with more lemon juice a half-teaspoon at a time. For a thicker, frosting-like spread, use less liquid and smooth it on with a spatula.