Description
A moist and zesty lemon blueberry cake baked in a sheet pan, bursting with citrus flavor and juicy berries. Finished with a tangy lemon glaze for extra brightness.
Ingredients
For the Cake:
2 cups all-purpose flour (240 g)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter (113 g), softened
1/2 cup neutral oil (120 ml)
1 1/2 cups granulated sugar (300 g)
3 large eggs, room temperature
1 cup buttermilk (240 ml)
1/3 cup fresh lemon juice (about 2 lemons)
Zest of 2 lemons
2 teaspoons vanilla extract
1 1/2 cups fresh or frozen blueberries (200 g)
1 tablespoon flour (for coating berries)
For the Glaze:
1 cup powdered sugar (120 g)
2 tablespoons lemon juice
1 teaspoon lemon zest
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 flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream butter, oil, and sugar until light and fluffy. Add eggs one at a time, beating after each addition.
4. Mix in lemon juice, zest, vanilla extract, and buttermilk.
5. Gradually add dry ingredients to wet mixture, stirring gently until smooth.
6. Toss blueberries with flour and fold gently into batter.
7. Pour batter into prepared pan and smooth the top.
8. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
10. Whisk powdered sugar, lemon juice, and zest for glaze. Drizzle over cooled cake before slicing.
Notes
If using frozen blueberries, do not thaw before folding into batter.
Avoid overmixing once flour is added for a tender crumb.
Store at room temperature for 2 days, or refrigerate for up to 5 days.
Freeze unglazed cake squares for up to 2 months. Glaze after thawing for best results.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg