Soft Lemon Blueberry Sheet Cake for Make-Ahead Desserts
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Author:sophieb
Total Time:90 minutes
Yield:12 servings 1x
Description
Indulge in this soft lemon blueberry sheet cake, ideal for make-ahead desserts. A refreshing treat that combines flavors and convenience in one!
Ingredients
Scale
2 cups of all-purpose flour
1 1/2 cups of sugar
2 teaspoons of baking powder
1/2 teaspoon of salt
1 cup of unsalted butter (softened)
3 large eggs
2 teaspoons of vanilla extract
2 teaspoons of lemon zest
1/4 cup of lemon juice (freshly squeezed)
2 cups of blueberries (fresh or frozen)
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper.
In a large bowl, whisk together the flour, baking powder, and salt.
In an electric mixer, combine the softened butter and sugar, mixing on medium speed until light and fluffy—about 4-5 minutes.
Beat in the eggs one at a time. Add the vanilla extract, lemon zest, and lemon juice, mixing until just combined.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until no flour streaks remain.
Gently fold the blueberries into the batter using a rubber spatula.
Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
This Soft Lemon Blueberry Sheet Cake is a moist, quick, and refreshing dessert that combines the zesty brightness of lemon with the sweet juiciness of blueberries, perfect for gatherings or cozy treats.
