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The Best S’mores Cookie Bars

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This Lemon Blueberry Sheet Cake is moist, bright, and bursting with fresh blueberry flavor. It’s easy to make, perfect for summer gatherings, and topped with a tangy lemon glaze instead of frosting. A refreshing, crowd-pleasing dessert that skips the fuss of layers but delivers all the flavor.

Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 teaspoons salt
  • 1 cup (2 sticks) butter, softened
  • 1 1/2 cups granulated sugar
  • Juice and zest of 2 lemons (about 1/4 cup juice)
  • 4 large eggs
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups fresh blueberries (tossed with 1 tablespoon flour)
  • 2 1/2 cups powdered sugar
  • 1/3 cup lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish and line with parchment paper, allowing overhang for easy removal.
  2. In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
  3. Cream butter and sugar until light and fluffy using a hand or stand mixer.
  4. Add eggs one at a time, mixing well. Mix in vanilla and buttermilk until smooth.
  5. Slowly add the dry ingredients and mix just until combined. Stir in lemon juice and zest.
  6. Fold in flour-coated blueberries gently with a spatula.
  7. Pour batter into the prepared dish and smooth the top.
  8. Bake for 40–45 minutes, or until a toothpick comes out with moist crumbs.
  9. Cool completely in the pan or lift out using parchment overhang.
  10. Mix glaze ingredients and pour evenly over cooled cake. Let glaze set before serving.

Notes

  • Tossing blueberries in flour prevents them from sinking.
  • For extra citrus punch, add more lemon zest to the glaze.
  • Use parchment overhang to lift the cake cleanly for easy slicing.
  • Can be made a day ahead—just cover tightly after glazing.
  • Garnish with extra blueberries or lemon slices for presentation.

Nutrition

Find it online: https://cookedbymaya.com/the-best-smores-cookie-bars/