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Lemon Blueberry Sheet Cake

A delightful fusion of zesty lemon and juicy blueberries in a moist, fluffy cake that's easy to prepare and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
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
  • 0.5 cups unsalted butter, softened
  • 1 cup milk
  • 3 large eggs
  • 1 tablespoon zest of lemon
  • 0.25 cups freshly squeezed lemon juice
Add-ins
  • 1.5 cups fresh blueberries Frozen blueberries can be used but should be thawed and drained.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate bowl, blend the softened butter, milk, eggs, lemon zest, and lemon juice until well combined.
  4. Slowly pour the wet mixture into the dry mixture, stirring gently until just combined—be sure not to overmix!
  5. Gently fold in the blueberries, taking care not to mash them.
  6. Grease a sheet cake pan or line it with parchment paper, then pour the batter evenly into the pan.
Baking
  1. Place the pan in the preheated oven and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving
  1. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.
  2. Slice and enjoy!

Notes

Store in an airtight container at room temperature for 1-2 days, or refrigerate for up to a week. Allow it to sit at room temperature for about 30 minutes before serving, or warm it slightly in the microwave.