If you’re craving a dessert that captures the bright and tangy flavors of summer with a sweet twist, look no further than this Lemon Blueberry Sheet Cake Recipe. It’s the perfect balance of zesty lemon and juicy blueberries baked into a moist, tender cake and topped with a luscious lemon glaze. Trust me, once you try this, it’ll be on your regular rotation!
Why You’ll Love This Recipe
- Bright, Fresh Flavors: The combination of fresh lemon and blueberries creates an irresistibly tangy and sweet profile.
- Moist and Tender Texture: Buttermilk and butter make this cake incredibly soft and melt-in-your-mouth delicious.
- Easy to Make: With simple ingredients and straightforward steps, it’s a perfect go-to for bakers of all levels.
- Versatile Serving Options: Whether for a casual family dessert or a party treat, it impresses every time.
Ingredients You’ll Need
The beauty of this Lemon Blueberry Sheet Cake Recipe lies in its straightforward, pantry-friendly ingredients that come together to create a symphony of flavor and texture. Each ingredient plays a crucial role — from the tangy lemon juice to the fresh bursts of blueberry — making the cake both vibrant and comforting.
- All-purpose flour: The base of the cake’s tender crumb; choosing fresh flour ensures the best texture.
- Baking powder and baking soda: These leavening agents work together to give the cake a light, airy rise.
- Butter: Adds richness and a buttery depth; be sure to use softened butter for smooth creaming.
- Granulated sugar: Sweetens the batter and aids in tenderizing the crumb.
- Lemon juice and zest: The heart of this recipe’s zing, giving bright, fresh citrus notes.
- Fresh blueberries: Tossing them with flour keeps the berries from sinking, ensuring even distribution.
- Buttermilk: Adds acidity and moisture, resulting in a irresistibly soft texture.
- Eggs: Bind everything together and help the cake rise properly.
- Vanilla extract: Balances the tartness with warm, sweet undertones.
- Powdered sugar and lemon juice for glaze: A simple, tangy drizzle that brightens the finished cake.
Variations
This Lemon Blueberry Sheet Cake Recipe is wonderfully flexible, so don’t hesitate to tweak it to fit what you love or what you have on hand. Whether you want to enhance the texture, change up the flavor, or cater to dietary needs, there’s a way to make it your own!
- Use frozen blueberries: If fresh blueberries aren’t in season, frozen ones work beautifully—just don’t thaw before mixing in!
- Gluten-free option: Swap the all-purpose flour for a gluten-free blend; the cake remains just as moist and flavorful.
- Lemon-poppy seed twist: Stir in a tablespoon of poppy seeds for added crunch and a subtle nutty flavor.
- Berry medley: Mix in raspberries or blackberries with the blueberries for a colorful burst of flavor.
How to Make Lemon Blueberry Sheet Cake Recipe
Step 1: Prep Your Pan and Ingredients
Start by heating your oven to 350 degrees Fahrenheit. Grease a 9×13 baking dish, then line it with parchment paper, letting the ends hang over the sides. This handy trick makes lifting the cake out after baking super easy, and prevents sticking. Meanwhile, gather and measure all your ingredients—you want everything ready to go to keep the process smooth!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This evenly distributes the leavening agents so your cake bakes perfectly. Setting this mixture aside now saves time when you combine all the ingredients later.
Step 3: Cream Butter and Sugar
Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened butter and granulated sugar on medium speed until light, fluffy, and pale in color—this takes about 3 to 5 minutes. This step is crucial for creating a tender crumb and incorporating air into the batter.
Step 4: Add Wet Ingredients
Beat in the eggs one at a time, followed by the vanilla extract and buttermilk. Mix everything on low just until combined, avoiding overmixing which can make the cake tough. Then gently stir in your freshly squeezed lemon juice and fragrant zest for that signature tang.
Step 5: Incorporate Dry Ingredients and Blueberries
Slowly add the flour mixture to the wet ingredients, mixing on low speed until there are no visible traces of flour. Give the blueberries tossed in a tablespoon of flour a gentle fold into the batter with a spatula—this helps prevent them from sinking to the bottom.
Step 6: Bake and Cool
Pour your batter into the prepared pan and smooth the top. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached. Let the cake cool completely—lifting it out using the parchment paper edges makes glazing so much easier and neater.
Step 7: Prepare and Drizzle the Glaze
Whisk together powdered sugar and lemon juice until smooth to create a bright, glossy glaze. Pour it generously over the cooled cake and give it time to set. This glaze adds an extra zing that perfectly complements the soft cake beneath.
Pro Tips for Making Lemon Blueberry Sheet Cake Recipe
- Toss Blueberries in Flour: This little trick prevents the berries from sinking and creates even distribution throughout the cake.
- Don’t Overmix the Batter: Combining ingredients just until blended keeps the cake light and tender, not dense.
- Use Fresh Lemon Juice and Zest: It makes all the difference for the bright and authentic lemon flavor that shines in this cake.
- Cool the Cake Fully Before Glazing: Pouring glaze over warm cake will cause it to melt and run off—patience here ensures a beautiful finish.
How to Serve Lemon Blueberry Sheet Cake Recipe
Garnishes
For an irresistible presentation, sprinkle a few fresh blueberries and thin lemon slices over the glaze once it’s set. A dusting of powdered sugar adds a pretty, snowy touch that’s perfect for celebrations or everyday treats.
Side Dishes
This lively cake pairs beautifully with a simple cup of tea or a scoop of vanilla ice cream. For brunch or a light dessert, serve alongside fresh fruit salad or a dollop of whipped cream to keep things bright and fresh.
Creative Ways to Present
Cut the cake into neat squares and layer them on a tiered dessert tray for a stunning party display. For a casual gathering, serve the cake warm with a drizzle of honey or lemon curd alongside. You can even turn leftovers into parfaits with yogurt and extra berries!
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Blueberry Sheet Cake keeps well when stored in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigerate it to maintain freshness, but allow slices to come to room temperature before serving for best flavor.
Freezing
You can freeze unglazed cake in a tightly wrapped foil or plastic wrap for up to 3 months. Thaw it overnight in the fridge, then add the glaze fresh before serving. This is perfect for prepping ahead of time or saving a special treat.
Reheating
If you’d like to enjoy the cake warm, gently warm individual slices in the microwave for 15-20 seconds or briefly in a low oven. Avoid reheating glazed areas too long to prevent melting the topping off.
FAQs
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Can I use frozen blueberries in the Lemon Blueberry Sheet Cake Recipe?
Absolutely! Frozen blueberries can be used straight from the freezer without thawing. Just toss them with a bit of flour before folding into the batter to prevent them from sinking and bleeding color too much.
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What if I don’t have buttermilk on hand?
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using it in the recipe. This adds the necessary acidity to keep the cake tender and flavorful.
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Can I make this cake gluten-free?
Yes! Simply replace the all-purpose flour with a gluten-free baking blend that measures 1:1. Make sure your blend includes xanthan gum or another binder for the best texture.
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How thick should the glaze be?
The glaze should be pourable but not too runny. If it’s too thick, add a bit more lemon juice to thin it out; if too thin, add powdered sugar to thicken. It should coat the back of a spoon smoothly without dripping off immediately.
Final Thoughts
There’s something so joyful about biting into a slice of this Lemon Blueberry Sheet Cake Recipe — it’s like summer in every forkful. Whether you’re baking for a special occasion or simply because you want to treat yourself, this cake will not disappoint. Give it a try, and I guarantee it will quickly become one of your all-time favorites!
PrintLemon Blueberry Sheet Cake Recipe
This Lemon Blueberry Sheet Cake is a moist, citrusy dessert perfect for any occasion. Featuring a tender crumb infused with fresh lemon juice and zest, studded with juicy blueberries, and topped with a tangy lemon glaze, this cake is both bright and comforting. The easy-to-make sheet cake format is ideal for casual gatherings or special celebrations, making it simple to serve and enjoy.
- Prep Time: 20 Minutes
- Cook Time: 45 Minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 Servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
Glaze Ingredients
- 2 1/2 cups powdered sugar
- 1/3 cup lemon juice
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Grease a 9×13 inch baking dish and line it with parchment paper, leaving an overhang on the two long sides for easy removal of the cake after baking.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened butter and granulated sugar together until the mixture is light and fluffy.
- Add Wet Ingredients: Add the eggs, vanilla extract, and buttermilk to the creamed mixture and mix on low speed until just combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until there are no streaks of flour remaining in the batter.
- Add Lemon and Blueberries: Mix in the lemon juice and lemon zest. Gently fold in the blueberries that have been tossed with flour to prevent 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 into the center comes out with moist crumbs.
- Cool the Cake: Allow the cake to cool completely in the pan. You may lift the cake out using the parchment overhang or leave it in the dish for glazing.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Glaze the Cake: Pour the lemon glaze evenly over the cooled cake. Let it set until the glaze hardens.
- Serve: Garnish the glazed cake with fresh fruit if desired and serve.
Notes
- For best results, use fresh lemons for juice and zest to enhance the flavor.
- Tossing blueberries with flour helps keep them suspended in the batter rather than sinking to the bottom.
- Ensure the cake is completely cooled before glazing to prevent the glaze from melting and running off.
- You can substitute buttermilk with regular milk plus 1 tablespoon of lemon juice or vinegar, allowed to sit for 5 minutes.
- Use parchment paper with an overhang to easily lift the cake out of the pan for clean slicing.
