Lemon Blueberry Sheet Cake

Why You’ll Love This Recipe

• Easy to Make: No need for layering or complex techniques; this sheet cake is straightforward and beginner-friendly.

• Fresh and Fruity: The combination of lemon and blueberries offers a refreshing flavor that's not overly sweet.

• Perfect for Gatherings: Baked in a 9x13 pan, it's ideal for serving a crowd.

• Versatile: Suitable for various occasions, from casual get-togethers to festive celebrations.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 3 cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• 1 ¼ teaspoon salt

• 1 cup butter (2 sticks), softened

• 1 ½ cups granulated sugar

• Juice and zest of 2 lemons (about ¼ cup lemon juice)

• 4 large eggs

• 1 cup buttermilk

• 2 teaspoons vanilla extract

• 1 ½ cups fresh blueberries, tossed with 1 tablespoon flour

For the glaze:

• 2 ½ cups powdered sugar

• ⅓ cup lemon juice

Directions

1. Preheat Oven: Set your oven to 350°F (175°C). Grease a 9x13-inch baking dish and line it with parchment paper, leaving an overhang on the long sides for easy removal.

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: In a large mixing bowl, use a stand or hand mixer to cream the softened butter and granulated sugar until light and fluffy.

4. Add Wet Ingredients: Beat in the eggs one at a time, then mix in the vanilla extract, lemon juice, lemon zest, and buttermilk until well combined.

5. Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.

6. Fold in Blueberries: Gently fold the floured blueberries into the batter using a spatula.

7. Bake: Pour the batter into the prepared baking dish and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with moist crumbs.

8. Cool: Allow the cake to cool completely in the pan on a wire rack.

9. Prepare Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth.

10. Glaze the Cake: Once the cake has cooled, drizzle the glaze evenly over the top. Let it set before serving.

Servings and Timing

• Servings: 16

• Preparation Time: 20 minutes

• Cooking Time: 45 minutes

• Total Time: 1 hour 5 minutes

Variations

• Berry Mix: Substitute or add raspberries or blackberries for a mixed berry version.

• Gluten-Free: Use a gluten-free all-purpose flour blend to make the cake gluten-free.

• Lemon Cream Cheese Frosting: Replace the glaze with a lemon cream cheese frosting for a richer topping.

• Bundt Cake: Bake the batter in a bundt pan for a different presentation; adjust baking time accordingly.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

• Freezing: Wrap the cooled, unglazed cake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and glaze before serving.

• Reheating: If desired, warm individual slices in the microwave for 10-15 seconds.

FAQs

How can I prevent the blueberries from sinking to the bottom?

Tossing the blueberries in a tablespoon of flour before folding them into the batter helps suspend them evenly throughout the cake.

Can I use frozen blueberries?

Yes, but do not thaw them before adding to the batter to prevent excess moisture.

What can I use instead of buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Can I make this cake ahead of time?

Yes, bake the cake a day in advance and store it covered at room temperature. Add the glaze before serving.

How do I know when the cake is done?

Insert a toothpick into the center of the cake; if it comes out with a few moist crumbs, the cake is done.

Can I double the recipe?

Yes, double the ingredients and bake in two 9x13-inch pans or one larger sheet pan, adjusting the baking time as needed.

What type of lemons should I use?

Fresh, ripe lemons are best for optimal flavor. Avoid bottled lemon juice for the freshest taste.

Is it necessary to line the baking dish with parchment paper?

Lining the dish makes it easier to lift the cake out, but you can also grease and flour the pan thoroughly if you prefer.

Can I add nuts to the batter?

Yes, chopped nuts like almonds or pecans can be added for extra texture.

How should I store leftovers?

Store any leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Conclusion

This Lemon Blueberry Sheet Cake is a refreshing and delightful dessert that's easy to prepare and perfect for any occasion. The combination of tangy lemon and sweet blueberries, topped with a zesty glaze, makes for a crowd-pleasing treat. Whether you're hosting a summer picnic or simply craving a fruity dessert, this cake is sure to impress.