Lemon Blueberry Sheet Cake Recipe

Why You’ll Love This Recipe

The combination of zesty lemon and juicy blueberries in this cake creates a refreshing and vibrant flavor that everyone will enjoy. It's easy to make, requiring only a few simple steps and minimal ingredients. The fluffy, moist texture of the cake is complemented by the sweet and tangy lemon glaze, making it a dessert that stands out at any gathering. Best of all, this recipe can be made ahead of time and easily transported for parties or picnics.

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 the 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 long sides for easy removal.

2. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Set aside.

3. Using a stand mixer with a paddle attachment or a hand mixer, cream together the softened butter and sugar until light and fluffy.

4. Add the eggs, vanilla extract, and buttermilk to the mixture and mix on low until fully combined.

5. Gradually add the dry ingredients and mix until there are no streaks of flour.

6. Stir in the lemon juice and zest, and then gently fold in the blueberries with a spatula.

7. Pour the batter into the prepared 9×13-inch baking dish and bake for 40-45 minutes, or until a toothpick inserted into the center comes out with moist crumbs.

8. Allow the cake to cool completely.

9. For the glaze, mix powdered sugar and lemon juice until smooth, then pour it over the cooled cake.

10. Let the glaze set, and garnish with fresh blueberries before serving.

Servings and Timing

• Prep Time: 20 minutes

• Cook Time: 45 minutes

• Total Time: 1 hour 5 minutes

• Servings: 16 servings

Storage/Reheating

Store the Lemon Blueberry Sheet Cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, you can refrigerate it for up to 5 days. The glaze may soften slightly when refrigerated, but the cake will still taste delicious. To reheat, simply warm individual slices in the microwave for 10-15 seconds.

FAQs

1. Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Just make sure to toss them in a bit of flour to prevent them from sinking to the bottom of the cake.

2. Can I use a different type of fruit in this cake?

Absolutely! You can substitute blueberries with other fruits such as raspberries, strawberries, or blackberries for a different flavor profile.

3. Can I make this cake ahead of time?

Yes, this cake can be made a day ahead. Simply let it cool, cover it, and store it at room temperature or in the fridge until you're ready to serve.

4. Can I use regular milk instead of buttermilk?

If you don't have buttermilk, you can use regular milk mixed with a tablespoon of lemon juice or vinegar to mimic the acidity and thickness of buttermilk.

5. What if I don't have a 9x13 pan?

If you don't have a 9x13-inch pan, you can use an 8x8-inch square pan or a round cake pan, but adjust the baking time accordingly as the thickness of the batter may vary.

6. How do I prevent the blueberries from sinking to the bottom?

Tossing the blueberries in a little flour before adding them to the batter helps prevent them from sinking to the bottom of the cake during baking.

7. Can I make the glaze without powdered sugar?

For a less sweet glaze, you can substitute powdered sugar with a combination of honey and lemon juice, though the texture and sweetness will be different.

8. How can I make this cake gluten-free?

To make this cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum.

9. Can I use margarine instead of butter?

You can substitute margarine for butter, though the flavor and texture may not be quite as rich.

10. Can I freeze this cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. Let it thaw at room temperature or warm it up in the oven before serving.

Conclusion

This Lemon Blueberry Sheet Cake is a crowd-pleaser that's perfect for any occasion. The combination of fresh blueberries and a tangy lemon glaze makes it a deliciously refreshing dessert. Whether you're baking for a holiday, a birthday, or just a regular day, this cake will add a burst of flavor and brightness to your table. Enjoy!