Description
A moist and vibrant sheet cake combining bright lemon flavors with sweet blueberries, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- Zest of 2 lemons
- Juice of 1 lemon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, then fold in the lemon zest and juice.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For a lower-calorie option, try using coconut sugar instead of granulated sugar. Substitute butter with applesauce for a lighter version.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 20g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
