Description
A moist and tangy lemon blueberry sheet cake packed with juicy berries and topped with a bright lemon glaze or cream cheese frosting. Perfect for parties, brunch, or any occasion!
Ingredients
2 1/2 cups (315 g) all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup (225 g) unsalted butter, softened
1 3/4 cups (350 g) granulated sugar
3 large eggs, room temperature
1/2 cup sour cream or Greek yogurt
1/2 cup whole milk
2 tbsp fresh lemon juice
Zest of 2 lemons
2 tsp vanilla extract
2 cups fresh or frozen blueberries (tossed in 1 tbsp flour)
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Beat in eggs one at a time, mixing well after each addition.
5. Stir in lemon zest, juice, and vanilla.
6. Add dry ingredients alternately with sour cream and milk, mixing until just combined.
7. Gently fold in blueberries tossed with flour.
8. Spread batter evenly into prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
9. Let cake cool completely before frosting or glazing.
Notes
Toss blueberries in flour to prevent them from sinking.
Fresh blueberries give the best texture, but frozen can be used straight from the freezer.
Store covered at room temperature for 2 days, refrigerate for up to 5 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes