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Lemon Blueberry Sheet Cake

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A deliciously moist cake bursting with fresh lemon and blueberry flavors, perfect for any occasion.

Ingredients

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  • 2 cups all-purpose flour
  • 1 and 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup buttermilk
  • 3 eggs
  • Zest and juice of 2 lemons
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 cups fresh blueberries

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. Cream the softened butter and sugar until light and fluffy.
  3. Add in the eggs, buttermilk, lemon zest, and vanilla extract. Mix well until combined.
  4. Whisk together the flour, baking powder, baking soda, and salt in another bowl.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
  6. Fold in the blueberries, then pour the batter into the prepared baking pan.
  7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let it cool before serving.

Notes

For a fluffier cake, avoid overmixing the batter. Use a toothpick to check doneness.

Nutrition

Find it online: https://diymealprep.com/lemon-blueberry-sheet-cake/