Description
A bright, elegant sheet cake combining silky lemon batter and plump blueberries, topped with a glossy lemon glaze.
Ingredients
Scale
- 2 1/4 cups (280 g) all-purpose flour, spooned and leveled
- 1 1/2 cups (300 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 3/4 cup (170 g) unsalted butter, room temperature
- 3 large eggs, room temperature
- 1 cup (240 ml) buttermilk, room temperature
- Zest of 2 lemons, finely grated
- 2 tbsp fresh lemon juice
- 1 1/2 cups (220 g) fresh blueberries
- 1 tbsp granulated sugar (to macerate berries if extra tart)
- 2 cups (240 g) powdered sugar, sifted
- 2–3 tbsp fresh lemon juice, strained
- 1–2 tbsp milk or cream to adjust consistency
- Extra lemon zest and fresh mint leaves for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch sheet pan and line with parchment.
- Whisk flour, baking powder, baking soda, and salt in a bowl until uniform.
- Cream butter and sugar until pale and aerated (about 3–4 minutes).
- Add eggs one at a time, mixing until incorporated. Stir in lemon zest and juice.
- Alternate adding dry mix and buttermilk, starting and ending with dry ingredients. Mix until just combined.
- Toss blueberries with 1 tsp flour to keep them suspended, then gently fold them into the batter.
- Spread the batter into the prepared pan and scatter reserved berries on top. Bake for 28–35 minutes.
- Cool in the pan for 15 minutes, then lift out using the parchment.
- For the glaze, whisk powdered sugar with lemon juice and milk to reach a pourable consistency. Drizzle over the cooled cake.
- Garnish with extra zest and mint, if desired.
Notes
Store in an airtight container for up to 5 days. Warm individual slices in the microwave or oven to refresh the texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg