Lemon Blueberry Sheet Cake Recipe

If you’re looking for a simple yet irresistible dessert, this Lemon Blueberry Sheet Cake is just what you need. Bursting with fresh blueberries and a tangy lemon flavor, this cake is perfect for any occasion – from casual get-togethers to more formal celebrations. Its light, fluffy texture, and sweet-tart glaze will have everyone reaching for seconds. Whether you’re a seasoned baker or a beginner, this easy-to-follow recipe is sure to impress!

Ingredients for Lemon Blueberry Sheet Cake

Fresh, Tangy Lemons: The Star Ingredient

Lemon is the key flavor in this cake, providing both zest and juice to create a bright, tangy profile. You’ll need the juice and zest of two lemons, which will give you about 1/4 cup of lemon juice. Fresh lemons work best for this recipe, as they provide a more vibrant flavor and aroma compared to bottled lemon juice.

Buttermilk for Moisture

Buttermilk is an essential ingredient that ensures the cake remains soft and moist. Its slight acidity reacts with the baking soda to give the cake a tender crumb and a subtle tang that complements the lemon and blueberries.

Blueberries: Fresh vs. Frozen

Fresh blueberries are preferred for this recipe because they have a firmer texture and hold their shape better during baking. If fresh blueberries are unavailable, you can use frozen ones – just be sure to thaw them and pat them dry to prevent excess moisture from affecting the cake’s texture.

Basic Pantry Staples: Flour, Sugar, and Eggs

You’ll need 3 cups of all-purpose flour, 1 1/2 cups of granulated sugar, 4 large eggs, and 1 cup of softened butter. These ingredients form the base of the cake, providing structure, sweetness, and richness.

this RECIPE

Step-by-Step Preparation Guide

Preparing the Baking Dish

Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish and line it with parchment paper, leaving an overhang on the long sides. This overhang will make it easy to lift the cake out of the pan once it’s cooled.

Mixing the Dry Ingredients

In a medium mixing bowl, whisk together the dry ingredients: 3 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1 1/4 teaspoons of salt. Set aside.

Creaming Butter and Sugar

In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together 1 cup of softened butter and 1 1/2 cups of granulated sugar on medium speed until light and fluffy. This process usually takes about 3-4 minutes and helps create a tender texture for the cake.

Adding Eggs, Vanilla, and Buttermilk

Add the 4 large eggs one at a time, beating well after each addition. Then, mix in 2 teaspoons of vanilla extract and 1 cup of buttermilk on low speed until just combined. This step ensures that all wet ingredients are well incorporated without overmixing.

Incorporating Dry Ingredients and Lemon Juice

Gradually add the dry ingredients to the wet mixture, mixing on low speed until no streaks of flour remain. Next, gently fold in the lemon juice (about 1/4 cup) and zest from two lemons. This will infuse the batter with a bright, citrusy flavor.

Folding in Blueberries

Toss 1 1/2 cups of fresh blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the cake. Gently fold the blueberries into the batter using a spatula, being careful not to crush them.

Baking Tips for a Perfect Cake

How to Prevent Blueberries from Sinking

Tossing blueberries in flour before adding them to the batter helps to keep them suspended throughout the cake. This simple trick prevents the blueberries from sinking to the bottom during baking.

Adjusting Baking Time for Your Oven

Bake the cake in the preheated oven for about 40-45 minutes or until a toothpick inserted into the center comes out with moist crumbs. Oven temperatures can vary, so keep an eye on the cake to avoid overbaking.

Checking for Doneness: The Toothpick Test

To check if the cake is done, insert a toothpick into the center. If it comes out with a few moist crumbs, the cake is ready. If it comes out with wet batter, continue baking for a few more minutes, checking periodically.

Creating the Perfect Lemon Glaze

How to Make a Smooth Glaze

For the glaze, combine 2 1/2 cups of powdered sugar with 1/3 cup of fresh lemon juice. Stir until smooth and lump-free. The glaze should be thick but pourable. If it’s too thick, add a little more lemon juice; if too thin, add more powdered sugar.

Tips for Pouring the Glaze Evenly

Once the cake has cooled completely, pour the glaze over the top. To achieve an even coating, start in the center and work your way to the edges. You can also use a spatula to gently spread the glaze.

Allowing the Glaze to Harden

Let the glaze harden at room temperature for about 30 minutes before serving. This gives it a shiny finish and a slight crunch that complements the soft cake.

Serving and Presentation Ideas

Ways to Present the Sheet Cake

Serve this Lemon Blueberry Sheet Cake directly from the baking dish or use the parchment paper to lift it out and place it on a serving platter. You can slice it into squares or rectangles for a more rustic look.

Garnishing with Fresh Fruit and Herbs

Enhance the presentation by garnishing with fresh blueberries, lemon slices, or a sprinkle of powdered sugar. A few sprigs of mint or edible flowers can also add a pop of color.

Recipe Variations and Swaps

Substituting Buttermilk

If you don’t have buttermilk on hand, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

Adding a Crumble Topping

For a crunchy contrast, consider adding a crumble topping made with butter, sugar, and flour. Sprinkle it over the batter before baking for an extra layer of texture.

Making a Dairy-Free Version

To make this recipe dairy-free, use a plant-based butter and substitute the buttermilk with a non-dairy milk mixed with a tablespoon of lemon juice.

Common Mistakes to Avoid

Overmixing the Batter

Mixing the batter too much can result in a dense, tough cake. Mix just until the ingredients are combined to maintain a light, airy texture.

Not Using Fresh Lemons

For the best flavor, always use fresh lemons for the juice and zest. Bottled lemon juice lacks the freshness and aroma of fresh lemons.

Incorrect Oven Temperature

Baking at the wrong temperature can lead to a dry or undercooked cake. Always preheat your oven and use an oven thermometer if possible.

Storing and Freezing the Cake

How to Store Leftovers

Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake to keep it fresh for up to a week.

Freezing Tips for Long-Term Storage

To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe bag. The cake can be frozen for up to 3 months. Thaw at room temperature before serving.

FAQs About Lemon Blueberry Sheet Cake

Can I Use Frozen Blueberries?
Yes, you can use frozen blueberries. Make sure to thaw and pat them dry before tossing them in flour and adding them to the batter.

What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.

How Do I Make the Cake More Moist?
Ensure you measure ingredients correctly and avoid overbaking. Using fresh ingredients, especially fresh lemon juice and zest, also enhances the cake’s moistness.

Conclusion

This Lemon Blueberry Sheet Cake is a delightful blend of zesty lemon and juicy blueberries, perfect for any occasion. It’s easy to make, deliciously moist, and sure to be a hit with family and friends. If you enjoyed this recipe, please share it with others and subscribe to our blog for more delicious recipes and baking tips!

Print