Ingredients
- 2 cups all-purpose flour, sifted
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- ¾ cup unsalted butter, melted
- 3 large eggs
- 1 cup buttermilk
- Zest of 2 large lemons
- ½ cup fresh lemon juice
- 1 ½ cups fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a sheet pan with parchment paper.
- In a large mixing bowl, combine flour, baking soda, baking powder, and salt.
- In another bowl, whisk melted butter and granulated sugar until combined. Add eggs one at a time, mixing well after each. Incorporate buttermilk, lemon zest, and lemon juice.
- Fold the dry ingredients into the wet ingredients gently until combined. Fold in the blueberries carefully.
- Pour the batter into the prepared sheet pan and smooth the top. Bake for 30-35 minutes, or until a toothpick comes out clean.
- Allow the cake to cool for 10 minutes before transferring to a wire rack. Mix powdered sugar with lemon juice for frosting and spread over cooled cake.
- Cut into squares, serve, and enjoy!
Notes
Ensure ingredients are at room temperature for best results. Avoid overmixing to keep the cake light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian