Ingredients
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.
Instructions
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.
Notes
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.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Dessert