Description
A delightful sheet cake that combines zesty lemon with juicy blueberries, topped with a sweet-tart lemon glaze.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Zest of 1 lemon
- 1 ½ cups fresh blueberries
- For the lemon glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- Zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C) and grease a sheet cake pan.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Cream the butter until smooth in another bowl, then gradually add the eggs, vanilla, buttermilk, and lemon zest.
- Mix until fully combined; the batter should be fluffy.
- Gradually add the dry ingredients to the wet and mix until just combined, being careful not to overmix.
- Fold in the blueberries gently.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool completely in the pan before glazing.
- Whisk the powdered sugar, lemon juice, and lemon zest together for the glaze.
- Drizzle the glaze over the cooled cake and slice to serve.
Notes
Store the cake in an airtight container for up to three days. It can be refrigerated for up to a week or frozen for a month.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg