Go Back

Lemon Blueberry Sheet Cake

A delightful combination of fluffy cake filled with juicy blueberries and zesty lemon, perfect for gatherings and afternoon treats.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
Wet Ingredients
  • 0.75 cups unsalted butter, softened
  • 1 cup milk
  • 3 large eggs
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 1 tablespoon lemon juice
Main Ingredient
  • 1.5 cups fresh blueberries You can use frozen if needed.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch sheet pan.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until combined.
  3. In another bowl, beat the softened butter with the eggs until smooth.
  4. Gradually mix in the milk, lemon zest, and lemon juice into the butter and egg mixture, then slowly incorporate it into the dry mix until just combined.
  5. Gently fold the blueberries into the batter without crushing them.
  6. Pour the batter into your prepared sheet pan, smoothing the top with a spatula.
Baking
  1. Bake in the oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the cake cool in the pan for at least 10 minutes before transferring it to a wire rack to cool completely.
  3. Slice and enjoy!

Notes

Consider serving with freshly whipped cream or vanilla ice cream. Store covered at room temperature for 2-3 days or refrigerate for up to a week. Freeze in slices for longer storage.