I am always looking for recipes to make in the summertime that are not only easy, but also made with ingredients that are in season. This delicious summer recipe made with both blueberries AND lemons is light and fluffy, but it definitely does not go light on the flavor. The richness of the buttermilk incorporated with the lightness of the fruit is just the perfect pair. Serve this with a nice summer salad and you have a meal fit for a King (and a Queen!)
Lemon Blueberry Sheet Cake
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoon salt
1 cup butter (2 sticks), softened
1 1/2 cups granulated sugar
Juice and zest of 2 lemons (about 1/4 cup lemon juice)
4 large eggs
1 cup buttermilk
2 teaspoons vanilla extract
1 1/2 cups fresh blueberries, tossed with 1 Tbs flour
For the glaze:
2 1/2 cups powdered sugar
1/3 cup lemon juice
Preheat the oven to 350 degrees F. Grease a 9×13 baking dish, and line with parchment paper so there’s an overhang over the two long sides of the pan. This will make removing the cake much easier!
In a medium mixing bowl, whisk together the dry ingredients, flour through salt. Set aside. In a stand mixer fitted with the paddle attachment (or hand mixer), cream together the sugar and butter until light and fluffy. Add the eggs and vanilla, and buttermilk, and mix on low until incorporated. Add the dry ingredients, and mix until no streaks of flour remain. Mix in the lemon juice and zest. Gently stir in the blueberries with a spatula.
Pour the cake batter into the prepared 9×13 baking dish, and bake for about 40-45 minutes, or until a toothpick comes out with moist crumbs. Allow to cool completely. You can lift the cake out of the pan before drizzling, or leave it in the dish to serve. Either way works!
For the glaze: combine the powdered sugar and lemon juice, and pour over the cooled cake. Let the glaze harden, and then garnish with fresh fruit and serve!