Indulge in the perfect blend of tangy lemons and sweet blueberries with this delightful Lemon Blueberry Sheet Cake recipe. This moist and flavorful cake is not only delicious but also incredibly easy to make, making it a versatile dessert for any occasion.
Why You’ll Love This Recipe?
- The combination of zesty lemon and juicy blueberries creates a burst of refreshing flavors.
- With simple ingredients and minimal prep time, this sheet cake is perfect for busy bakers or last-minute gatherings.
- This cake stays moist and flavorful for days, making it ideal for meal prep or enjoying throughout the week.
Ingredient Notes:
- All-purpose flour: Provides structure and texture to the cake.
- Baking powder and baking soda: Help the cake rise and achieve a light texture.
- Salt: Enhances the flavors of the other ingredients.
- Butter: Adds richness and moisture to the cake.
- Granulated sugar: Sweetens the cake while also helping with its texture.
- Lemons: Both the juice and zest add a bright, citrusy flavor to the cake.
- Eggs: Bind the ingredients together and add richness.
- Buttermilk: Creates a tender crumb and adds a subtle tanginess.
- Vanilla extract: Enhances the overall flavor of the cake.
- Blueberries: Provide bursts of sweetness and a pop of color.
- Powdered sugar: Used for the glaze to add sweetness and a smooth texture.
Step-by-Step Instructions:
- Preheat the oven and prepare a baking sheet.
- Whisk together the dry ingredients in a bowl.
- Cream the butter and sugar until light and fluffy.
- Add the lemon juice, zest, eggs, buttermilk, and vanilla to the butter mixture.
- Gradually mix in the dry ingredients until just combined.
- Gently fold in the blueberries.
- Spread the batter onto the baking sheet and bake until golden brown.
- Prepare the glaze by mixing powdered sugar and lemon juice.
- Drizzle the glaze over the cooled cake.
Helpful Tips:
- For extra lemon flavor, add more zest to the batter.
- To prevent the blueberries from sinking to the bottom, toss them in flour before adding them to the batter.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
Expert Tips for the Best Results:
- Use fresh blueberries for the best flavor and texture.
- Allow the cake to cool completely before adding the glaze for a smooth finish.
Serving Suggestions:
Serve this Lemon Blueberry Sheet Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. Pair it with a cup of hot tea or coffee for a cozy treat.
Storage and Reheating Tips:
To store leftovers, cover the cake tightly with plastic wrap or foil and refrigerate for up to 5 days. To reheat, warm individual slices in the microwave for a few seconds or in the oven at a low temperature.
Frequently Asked Questions:
- Can I use frozen blueberries instead of fresh? Yes, just be sure to thaw and drain them before adding them to the batter.
- Can I omit the glaze? Of course, the cake is delicious on its own or with a dusting of powdered sugar.
- Can I freeze this cake? Yes, tightly wrap the cooled cake in plastic wrap and foil before freezing for up to 3 months.
- How can I adjust the sweetness of the cake? You can reduce the amount of sugar in the batter or glaze to suit your taste.
Conclusion:
Don’t miss out on the delightful flavors of this Lemon Blueberry Sheet Cake! Whether you’re baking for a special occasion or simply craving a sweet treat, this recipe is sure to impress. Give it a try and share your feedback with us – we’d love to hear how it turned out for you!
Print
Lemon Blueberry Sheet Cake
- Prep Time: 20 mins
- Cook Time: 35-40 mins
- Total Time: 1 hour
- Yield: 12–15 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Blueberry Sheet Cake is a delightful combination of tangy lemon and sweet blueberries in a moist and fluffy cake. Topped with a lemon glaze, this sheet cake is perfect for any occasion.
Ingredients
Cake:
- 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 Tbs flour
Glaze:
- 2 1/2 cups powdered sugar
- 1/3 cup lemon juice
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F and grease a 9×13 inch baking pan.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a separate bowl, cream together butter and sugar until light and fluffy.
- Add wet ingredients: Mix in lemon juice, lemon zest, eggs, buttermilk, and vanilla extract.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients until just combined. Fold in blueberries.
- Bake: Pour the batter into the prepared pan and bake for about 35-40 minutes, or until a toothpick inserted comes out clean.
- Make glaze: In a bowl, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
Notes
- You can use frozen blueberries if fresh ones are not available.
- Adjust the amount of lemon juice in the glaze to suit your taste preferences.
Nutrition
- Serving Size: 1 slice
- Calories: 300 kcal
- Sugar: 20 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg