Lemon Blueberry Sheet Cake Recipe

Introduction

This Lemon Blueberry Sheet Cake is a bright and tender dessert perfect for any occasion. It combines zesty lemon flavor with juicy blueberries, all topped with a tangy lemon glaze. Easy to make and sure to impress, it serves a crowd with just one pan.

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

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Grease a 9×13 baking dish and line it with parchment paper, allowing an overhang on the two long sides for easy cake removal.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: Using a stand mixer with the paddle attachment or a hand mixer, cream the softened butter and granulated sugar until light and fluffy. Add eggs, vanilla extract, and buttermilk, mixing on low until just combined.
4. Step 4: Gradually add the dry ingredients to the wet mixture, mixing until no flour streaks remain. Stir in the lemon juice and zest, then gently fold in the floured blueberries with a spatula.
5. Step 5: Pour the batter evenly into the prepared baking dish and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
6. Step 6: Allow the cake to cool completely in the pan. You may lift the cake out using the parchment overhang or keep it in the pan for glazing and serving.
7. Step 7: For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake and let the glaze set before serving. Optionally, garnish with fresh fruit.

Tips & Variations

• Use fresh, ripe blueberries for the best flavor and texture. Tossing them in flour helps prevent sinking in the batter.
• Substitute Greek yogurt for buttermilk if needed, using equal amounts.
• For extra lemon flavor, add a teaspoon of lemon extract along with the vanilla.
• Try adding a handful of chopped toasted almonds to the batter for added crunch.

Storage

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, let the cake come to room temperature before serving. The lemon glaze may firm up when chilled but softens nicely at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, but do not thaw them before mixing. Toss the frozen blueberries with flour and fold them into the batter gently to minimize color bleeding.

How do I know when the cake is done?

The cake is ready when a toothpick inserted in the center comes out with moist but not wet crumbs. Avoid overbaking to keep it tender and moist.

Lemon Blueberry Sheet Cake Recipe

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★★★★★

4.5 from 59 reviews

This Lemon Blueberry Sheet Cake is a delightful combination of tart lemon and sweet blueberries baked into a moist, fluffy cake. Finished with a tangy lemon glaze, it’s perfect for gatherings or a refreshing dessert any time of year.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/4 teaspoon salt

Wet Ingredients

• 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

Fruits

• 1 1/2 cups fresh blueberries, tossed with 1 tablespoon flour

Glaze

• 2 1/2 cups powdered sugar
• 1/3 cup lemon juice

Instructions

1. Prepare the Oven and Pan: Preheat 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 two longer sides to help remove the cake easily later.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: Using a stand mixer 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 one at a time, then mix in vanilla extract and buttermilk on low speed until combined.
5. Incorporate Dry Ingredients & Lemon: Gradually add the dry ingredient mixture, mixing until just combined and no flour streaks remain. Stir in the lemon juice and lemon zest for vibrant citrus flavor.
6. Fold in Blueberries: Gently fold the blueberries, which have been tossed in flour to prevent sinking, into the batter with a spatula.
7. Bake the Cake: Pour the batter evenly into the prepared pan. Bake for 40 to 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. Use the parchment paper overhang to lift it out easily if desired.
9. Prepare and Add the Glaze: Mix together the powdered sugar and lemon juice until smooth. Pour the glaze evenly over the cooled cake and let it set until hardened.
10. Serve: Garnish the glazed cake with fresh fruit if desired, slice, and enjoy!

Notes

• Tossing blueberries with flour helps prevent them from sinking to the bottom of the cake during baking.
• You can remove the cake from the pan before glazing for easier cutting and serving, or glaze it directly in the pan.
• For a more intense lemon flavor, add extra lemon zest to the batter or glaze.
• Ensure the cake is fully cooled before glazing to prevent the glaze from melting.

Keywords: lemon blueberry cake, sheet cake, lemon glaze, blueberry dessert, easy cake recipe, summer cake