Ingredients
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup milk, room temperature
Zest of 1 large lemon
2 tablespoons fresh lemon juice
1 ½ cups fresh blueberries (or frozen, thawed)
Instructions
Preheat oven to 350°F (180°C)
Line a 9×13-inch baking sheet with parchment paper and grease lightly
In a medium bowl, whisk together flour, baking powder, and salt
In a large bowl, cream softened butter and sugar until light and fluffy
Add eggs one at a time, beating well after each addition
Mix in vanilla extract, lemon zest, and lemon juice
Alternately add the dry ingredients and milk, mixing just until incorporated
Gently fold in blueberries
Spread batter evenly on the prepared baking sheet
Bake 30-35 minutes until golden and a toothpick inserted in the center comes out clean
Cool completely before slicing into squares
Notes
For a slightly denser cake, substitute cake flour for all-purpose
Use frozen blueberries if fresh are unavailable
Storage: Keep in an airtight container for 2-3 days at room temperature
Gluten note: Ensure flour is certified gluten-free if required
Use buttermilk instead of regular milk for added tang and moisture
- Prep Time: 20
- Cook Time: 35
- Category: Easy Sheet Cake Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/16th of cake)
- Calories: 280
- Sugar: 18g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg