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Lemon Blueberry Sheet Cake Recipe

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4.6 from 137 reviews

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.

Ingredients

Units Scale

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

  1. 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.
  2. Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
  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 together until the mixture is light and fluffy.
  4. Add Wet Ingredients: Add the eggs, vanilla extract, and buttermilk to the creamed mixture and mix on low speed until just combined.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Prepare the Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
  10. Glaze the Cake: Pour the lemon glaze evenly over the cooled cake. Let it set until the glaze hardens.
  11. 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.

Find it online: https://queenrecipe.com/lemon-blueberry-sheet-cake-recipe/