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Lemon Blueberry Sheet Cake

Lemon Blueberry Sheet Cake: Your Summer Sweet Escape

This Lemon Blueberry Sheet Cake is a delightful summer dessert combining tangy lemon and sweet blueberries, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour substitute with gluten-free blend for gluten-free version
  • 1 cup granulated sugar use coconut sugar for a lower glycemic option
  • 2 teaspoons baking powder ensure it’s gluten-free if needed
  • 1 teaspoon salt balances sweetness and enhances flavor
  • 1/2 cup unsalted butter, softened swap for vegan butter for a dairy-free option
  • 2 large eggs can substitute with flaxseed meal mixed with water for vegan options
  • 1 cup whole milk use almond milk or any plant-based milk to make it vegan
  • 1/4 cup fresh lemon juice freshly squeezed is best
  • 1 tablespoon lemon zest lime zest can offer a delightful twist
  • 1 teaspoon vanilla extract adds depth to flavor
  • 2 cups fresh blueberries frozen berries can be used; do not thaw

Equipment

  • 9x13 inch baking pan
  • Mixing Bowl
  • Electric mixer
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your baking pan by greasing it.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until combined.
  3. Add the softened unsalted butter to the dry ingredients and beat on medium speed for about 2 minutes until light and fluffy. Add the eggs and lemon zest, mixing briefly.
  4. Gradually add the whole milk, lemon juice, and vanilla extract, mixing on low speed until just combined; avoid overmixing.
  5. Gently fold in the fresh blueberries into the batter without crushing them.
  6. Pour the batter into the prepared baking pan and spread evenly.
  7. Bake for 30 to 35 minutes, checking for doneness with a toothpick.
  8. Allow the cake to cool completely in the pan on a wire rack.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Allow the cake to cool completely before glazing for optimal results. Can be paired with homemade lemon sorbet or strawberry shortcake whipped for a delightful summer dessert.

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