Why make this recipe
Lemon Blueberry Sheet Cake is a delightful dessert that combines the fresh flavors of lemon and blueberries, making it perfect for any occasion. The bright citrus flavor and sweet berries create a light and moist cake that everyone will love. Whether you’re celebrating a birthday, having a picnic, or just enjoying a family meal, this cake fits right in. Plus, it’s easy to make and serves a crowd!
How to make Lemon Blueberry Sheet Cake
Ingredients:
- 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 tablespoon flour
- 2 1/2 cups powdered sugar
- 1/3 cup lemon juice
Directions:
- Preheat the oven to 350 degrees F. Grease a 9×13 baking dish and line it with parchment paper, leaving an overhang on the two long sides. This will make it easier to lift the cake out later.
- In a medium mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer with the paddle attachment or using a hand mixer, cream together the sugar and butter until light and fluffy.
- Add the eggs, vanilla, and buttermilk. Mix on low until everything is combined.
- Add the dry ingredients and mix until no flour streaks remain. Then, mix in the lemon juice and zest.
- Gently stir in the blueberries with a spatula.
- Pour the cake batter into the prepared baking dish. Bake for about 40-45 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Allow the cake to cool completely. You can lift it out of the dish before adding the glaze or leave it in the dish to serve.
- For the glaze, combine the powdered sugar and lemon juice. Pour it over the cooled cake. Let the glaze harden, and then garnish with fresh fruit before serving.
How to serve Lemon Blueberry Sheet Cake
Slice the Lemon Blueberry Sheet Cake into squares and serve it on a plate. You can enjoy it plain or add a dollop of whipped cream on top for extra sweetness. It pairs wonderfully with a cup of tea or coffee.
How to store Lemon Blueberry Sheet Cake
To store the cake, keep it covered at room temperature for up to three days. If you want to keep it longer, place it in the refrigerator for up to a week. Be sure to cover it tightly to keep it fresh.
Tips to make Lemon Blueberry Sheet Cake
- Make sure to properly measure the flour by spooning it into the measuring cup and leveling it off. This helps avoid a dense cake.
- Tossing the blueberries in flour prevents them from sinking to the bottom of the cake.
- Let the cake completely cool before adding the glaze to prevent it from melting away.
Variation
You can easily customize this recipe by adding different fruits, like raspberries or strawberries. For a twist, try adding a bit of almond extract along with the vanilla for an extra flavor dimension.
FAQs
What can I use instead of buttermilk?
You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using.
Can I freeze Lemon Blueberry Sheet Cake?
Yes, you can freeze the cake either whole or in slices. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored for up to three months.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out with a few moist crumbs or clean. If it comes out wet with batter, it needs more time in the oven.
Lemon Blueberry Sheet Cake
Ingredients
Method
- Preheat the oven to 350 degrees F. Grease a 9×13 baking dish and line it with parchment paper, leaving an overhang on the two long sides.
- In a medium mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer with the paddle attachment or using a hand mixer, cream together the sugar and butter until light and fluffy.
- Add the eggs, vanilla, and buttermilk. Mix on low until everything is combined.
- Add the dry ingredients and mix until no flour streaks remain, then mix in the lemon juice and zest.
- Gently stir in the blueberries with a spatula.
- Pour the cake batter into the prepared baking dish. Bake for about 40-45 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Allow the cake to cool completely. You can lift it out of the dish before adding the glaze or leave it in the dish to serve.
- For the glaze, combine the powdered sugar and lemon juice. Pour it over the cooled cake.
- Let the glaze harden, and then garnish with fresh fruit before serving.
Notes
Name: Yumi HwagByline: Founder & Recipe Developer, YumimealsBio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]