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Lemon Blueberry Sheet Cake

no bake lemon blueberry dessert
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This easy lemon blueberry sheet cake is the perfect dessert for any occasion, bursting with bright citrus flavor and juicy berries, all baked in a single pan for simple serving and delightful taste.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon zest (from 2 medium lemons)
  • ¼ cup (60ml) fresh lemon juice
  • ½ cup (120ml) milk (any kind)
  • 1 teaspoon vanilla extract
  • 1 ½ cups (200g) fresh blueberries
  • For the Lemon Glaze:
  • 1 ½ cups (180g) powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • 1-2 tablespoons milk or water (optional, for thinning)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes). Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest.
  4. In a separate small bowl, whisk together the lemon juice, milk, and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
  6. Gently fold in the fresh blueberries by hand until evenly distributed throughout the batter.
  7. Pour the batter into the prepared baking pan and spread evenly.
  8. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Remove the cake from the oven and let it cool completely on a wire rack before glazing.
  10. Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. If the glaze is too thick, add more lemon juice or a bit of milk/water, 1 teaspoon at a time, until it reaches a pourable consistency.
  11. Once the cake is cool, drizzle the lemon glaze evenly over the top. Let the glaze set for a few minutes before slicing and serving.

Notes

For the best flavor and texture, use fresh lemon juice and zest. If using frozen blueberries, do not thaw them before adding to the batter; toss them with a tablespoon of flour to prevent sinking.

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