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Baking recipe · from the recipe book

Lemon Blueberry Buttermilk Sheet Cake

A tender, lemony buttermilk crumb studded with juicy bursting blueberries under a thin, tangy lemon glaze.

Lemon Blueberry Buttermilk Sheet Cake

Ingredients

  • 2⅓ cups300 gAll-purpose flour
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ¾ tsp4 gSalt
  • ⅔ cup140 gUnsalted buttersoftened, plus a little for the pan
  • 1¼ cups250 gGranulated sugar
  • 3 large150 gEggsroom temperature
  • 2 tsp8 gVanilla extract
  • 2 tbsp12 gLemon zest
  • 1 cup (240 ml)240 gButtermilk, low-fatroom temperature
  • 2⅓ cups340 gBlueberriesrinsed and patted dry
  • 1¼ cups150 gPowdered sugar
  • 2 tbsp30 gLemon juice

Steps

  1. Heat the oven to 350°F (175°C). Grease a 9x13-inch pan with a little of the softened butter.
  2. In a bowl, whisk the flour, baking powder, baking soda and salt to make the flour mixture. Take out 2 tablespoons of the flour mixture and toss it with the blueberries in a small bowl so they stay suspended; set both aside.
  3. In a large bowl, beat the rest of the butter with the granulated sugar and lemon zest for 3 minutes, until pale and fluffy.
  4. Beat in the eggs one at a time, then the vanilla.
  5. Add the remaining flour mixture in three parts, alternating with the buttermilk in two parts, mixing on low just until smooth.
  6. Gently fold in the flour-coated blueberries, then spread the batter evenly in the pan.
  7. Bake 35 to 40 minutes, until golden and a toothpick in the center comes out clean.
  8. Cool the cake in the pan on a rack for at least 1 hour.
  9. Whisk the powdered sugar with the lemon juice until smooth and pourable to make the glaze. Spread the glaze over the cooled cake, let it set 15 minutes, then cut into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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