Ingredients
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, room temperature
1 cup sugar
2 large eggs, room temperature
1/2 cup whole milk
2 cups blueberries (fresh or frozen)
2 large lemons (zest and juice of both)
Instructions
Preheat oven to 350°F (175°C)
Line a 13×9-inch baking dish with parchment paper and grease the edges with butter
In a mixer, beat butter and sugar until fluffy (3-4 minutes)
Add eggs one at a time, mixing well after each
Fold in lemon zest
Alternate adding flour mixture and milk in three batches, beginning and ending with dry ingredients
Pour batter into prepared pan and smooth surface
Top with blueberries, leaving 1/2-inch border
Bake for 28 minutes or until golden and a toothpick comes out clean
Whisk lemon juice with a bit of sugar (optional) and drizzle over warm cake
Notes
Use cake flour for extra tenderness
Frozen blueberries work well if not thawed first
Added lemon glaze is optional but enhances brightness
Store at room temperature for up to 2 days
- Prep Time: 20
- Cook Time: 28
- Category: Easy Sheet Cake Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 270
- Sugar: 35g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg