Lemon Blueberry Sheet Cake Recipe
If you’re on the hunt for a dessert that bursts with bright, fresh flavors and looks stunning on any table, you have to try this Lemon Blueberry Sheet Cake. This delightful treat perfectly balances tangy lemon zest and juice with juicy blueberries, all built on a moist, tender crumb that’s easy to slice and share. It’s the kind of cake that feels like sunshine in every bite, ideal for family gatherings, potlucks, or just when you need a pick-me-up with your afternoon tea. Get ready to fall in love with the Lemon Blueberry Sheet Cake that’s as simple to make as it is jaw-droppingly delicious.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role in creating the perfect Lemon Blueberry Sheet Cake. From the tangy lemon zest that brightens the flavor to the soft, richly textured cake base, every component is thoughtfully chosen to create harmony in taste and texture.
- 3 cups all-purpose flour: Provides the structure that holds everything together with just the right tenderness.
- 2 teaspoons baking powder: Helps the cake rise, resulting in a fluffy, airy texture.
- 1/2 teaspoon baking soda: Combines with the lemon’s acidity to give lift and lightness.
- 1 1/4 teaspoon salt: Enhances the flavors and balances sweetness.
- 1 cup butter (2 sticks), softened: Adds richness and moisture and helps create that tender crumb.
- 1 1/2 cups granulated sugar: Sweetens the cake while contributing to its golden color.
- Juice and zest of 2 lemons (about 1/4 cup lemon juice): The star of the show for fresh, vibrant citrus notes.
- 4 large eggs: Bind everything together while lending structure and richness.
- 1 cup buttermilk: Adds moisture and a subtle tang that complements the lemon perfectly.
- 2 teaspoons vanilla extract: Rounds out the flavors with a warm sweetness.
- 1 1/2 cups fresh blueberries, tossed with 1 tablespoon flour: Prevents sinking, ensuring juicy bursts throughout the cake.
- 2 1/2 cups powdered sugar: For the glossy, sweet lemon glaze.
- 1/3 cup lemon juice: Used in the glaze for that bright finishing touch.
How to Make Lemon Blueberry Sheet Cake
Step 1: Prepping the Pan and Dry Ingredients
Begin by preheating your oven to 350 degrees Fahrenheit for the perfect baking environment. Grease a 9-by-13-inch baking dish and line it with parchment paper, leaving an overhang on two long sides. This clever trick means you can lift out the cake easily once it’s baked and cooled, making serving a total breeze. Next, whisk together the flour, baking powder, baking soda, and salt in a medium bowl to create your dry ingredient mix, setting it aside for now.
Step 2: Creaming Butter and Sugar; Mixing Wet Ingredients
Using a stand mixer with the paddle attachment or a hand mixer, cream the softened butter with the granulated sugar until the mixture becomes light and fluffy—that’s where the magic for the cake’s tender crumb begins. Then, add in your eggs one by one along with the vanilla extract and buttermilk, mixing gently on low speed to maintain the airy texture. Incorporate your dry ingredients gradually, mixing just until the batter looks smooth with no flour streaks left. At this point, stir in the lemon juice and zest to infuse your batter with fresh brightness.
Step 3: Adding Blueberries and Baking
Before adding your blueberries, toss them in a tablespoon of flour—this little trick helps keep them suspended throughout the batter rather than sinking to the bottom. Gently fold the blueberries in with a spatula to preserve their shape and distribute them evenly. Pour the luscious lemon-blueberry batter into the prepared pan and bake for about 40 to 45 minutes. You’ll know it’s done when a toothpick inserted in the center comes out with moist crumbs clinging to it. Let your cake cool completely, either in the pan or, using the parchment paper overhang, lift it out onto a wire rack.
Step 4: Preparing and Adding the Lemon Glaze
While your cake is cooling, mix 2 1/2 cups of powdered sugar with 1/3 cup of fresh lemon juice to create a smooth glaze that’s sweet with a lively citrus kick. Once the cake is fully cooled, drizzle the glaze generously over the top. Allow it to set until it hardens just slightly—this final touch adds a gorgeous shine and a burst of lemony sweetness that perfectly balances the tender crumb and juicy blueberries.
How to Serve Lemon Blueberry Sheet Cake
Garnishes
A simple dusting of powdered sugar or a handful of fresh blueberries scattered on top elevates the Lemon Blueberry Sheet Cake’s appearance and flavor. For a special occasion, consider adding thin lemon slices or edible flowers to give it an inviting, garden-fresh vibe.
Side Dishes
This cake pairs beautifully with a dollop of whipped cream, a scoop of vanilla ice cream, or even a spoonful of fresh berry compote. For a lighter option, a cup of herbal tea or lemonade complements the vibrant citrus notes without overpowering the cake’s delicate flavors.
Creative Ways to Present
Use the parchment paper sling to lift the cake from the pan, and serve it on a rustic wooden board for a charming, casual look. You can also cut it into small squares and arrange on a tiered dessert stand for parties, making it easy for guests to enjoy and showing off the cake’s delightful blueberry speckles.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Lemon Blueberry Sheet Cake tightly covered at room temperature for up to two days to maintain freshness and moisture. If you live in a warmer climate, refrigerate it in an airtight container to keep the glaze firm and the cake fresh.
Freezing
This cake freezes beautifully! Wrap it tightly in plastic wrap and then in aluminum foil, and store in the freezer for up to three months. When ready to enjoy, thaw it overnight in the refrigerator for best texture and flavor.
Reheating
Warm individual slices gently in the microwave for 10 to 15 seconds to revive that freshly baked feel. Avoid overheating to keep the glaze intact and the cake from drying out.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just toss the frozen blueberries with flour while still frozen to prevent them from bleeding too much color into the batter and weigh down the cake.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, stir one tablespoon of lemon juice or white vinegar into one cup of milk and let it sit for 5 minutes before using. This homemade substitute keeps the cake moist and tender.
How do I prevent the blueberries from sinking?
Coating the blueberries in a little flour before folding them into the batter helps suspend them throughout the cake, so you get bursts of blueberry flavor in every bite.
Can I make this cake gluten-free?
Yes, by swapping the all-purpose flour for a gluten-free flour blend that includes xanthan gum, you can enjoy a gluten-free Lemon Blueberry Sheet Cake with a similarly tender texture.
Is the glaze necessary?
The glaze really elevates the cake by adding sweetness and a burst of lemon flavor that complements the berries perfectly. But if you prefer something less sweet, a light dusting of powdered sugar still works beautifully.
Final Thoughts
There’s something truly magical about the Lemon Blueberry Sheet Cake that turns any ordinary moment into a celebration. It’s simple to make yet impressive enough for guests, bursting with fresh flavors and charming looks. If you’re craving a dessert that’s as bright and sunny as a perfect spring day, do yourself a favor and bake this cake—you’ll be so glad you did!
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Lemon Blueberry Sheet Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Lemon Blueberry Sheet Cake is a moist and flavorful dessert featuring a tender cake infused with fresh lemon juice and zest, studded with juicy blueberries, and topped with a tangy lemon glaze. Perfect for gatherings or a delightful everyday treat, this cake balances sweet and tart citrus flavors with a burst of fresh berries.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoon salt
Wet Ingredients and Mix-ins
- 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 tablespoon flour
Glaze
- 2 1/2 cups powdered sugar
- 1/3 cup lemon juice
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350 degrees F. Grease a 9×13 inch baking dish and line it with parchment paper, leaving an overhang on the two long sides to easily lift the cake out later.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment or a hand mixer, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, about 3-4 minutes.
- Add Eggs, Vanilla, and Buttermilk: Add the eggs one at a time, mixing well after each addition. Then pour in the vanilla extract and buttermilk, mixing on low speed just until combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing on low until no streaks of flour remain. Avoid overmixing to keep the cake tender.
- Add Lemon and Blueberries: Mix in the lemon juice and lemon zest until evenly distributed. Gently fold in the blueberries that have been tossed with flour to prevent them from sinking.
- Bake the Cake: Pour the batter into the prepared baking dish and spread it evenly. Bake for 40-45 minutes or until a toothpick inserted in the center comes out with moist crumbs.
- Cool: Allow the cake to cool completely in the pan. You may lift the cake out using the parchment overhang for easier glazing and serving, or glaze it directly in the pan.
- Prepare and Add Glaze: Combine powdered sugar and lemon juice to make a smooth glaze. Pour over the cooled cake evenly. Allow the glaze to set and harden before slicing.
- Serve: Garnish the glazed cake with fresh fruit if desired, then cut into pieces and serve.
Notes
- To keep blueberries from sinking, toss them in flour before folding into batter.
- Ensure butter is softened to room temperature for easier creaming and better texture.
- Use fresh lemon juice and zest for the best citrus flavor.
- The cake can be made a day ahead and stored covered at room temperature.
- For extra flavor, add a teaspoon of lemon extract along with the vanilla.
- Make sure to cool the cake completely before glazing to prevent the glaze from melting.
- Line the pan with parchment paper to easily remove the cake in one piece.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/12 of cake)
- Calories: 350 kcal
- Sugar: 35 g
- Sodium: 280 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 80 mg
Keywords: lemon blueberry cake, sheet cake, lemon glaze, summer dessert, easy cake recipe, fresh blueberries
