Lemon Blueberry Sheet Cake

Why Make This Recipe

Lemon Blueberry Sheet Cake is the perfect dessert for any occasion. The bright flavors of lemon combined with juicy blueberries create a delicious and refreshing treat. It’s easy to make, serves a crowd, and is sure to impress your family and friends. This cake is moist, light, and topped with a zesty lemon glaze that adds the perfect finishing touch. Whether it’s for a birthday, a picnic, or just a sweet craving, this recipe is a winner!

How to Make Lemon Blueberry Sheet Cake

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

Directions

1. Preheat the oven to 350 degrees F. Grease a 9×13 baking dish and line it with parchment paper, leaving some overhang on the long sides to make it easier to lift the cake out later.
2. In a medium mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Set this mixture aside.
3. In a stand mixer fitted with the paddle attachment (or a hand mixer), cream together the sugar and butter until it is light and fluffy.
4. Add the eggs, vanilla, and buttermilk, and mix on low speed until everything is well incorporated.
5. Gradually add the dry ingredients and mix until there are no streaks of flour left. Then, mix in the lemon juice and zest.
6. Gently fold in the blueberries using a spatula.
7. Pour the cake batter into the prepared baking dish and bake for about 40-45 minutes. A toothpick inserted into the center should come out with moist crumbs.
8. Allow the cake to cool completely. You can lift it out of the pan before drizzling with glaze or leave it in the dish.
9. For the glaze, combine the powdered sugar and lemon juice and pour it over the cooled cake. Let the glaze harden, then garnish with fresh fruit before serving!

How to Serve Lemon Blueberry Sheet Cake

Lemon Blueberry Sheet Cake can be served straight from the baking dish or lifted out using the parchment overhang for a more polished presentation. Cut into squares and enjoy it as a delightful dessert. It pairs wonderfully with a scoop of vanilla ice cream or whipped cream for an extra treat.

How to Store Lemon Blueberry Sheet Cake

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for 5-7 days. Be sure to separate layers with parchment paper if stacking for storage to prevent sticking.

Tips to Make Lemon Blueberry Sheet Cake

• Make sure your butter is soft to get a fluffy cake.
• Don’t overmix the batter once you add the dry ingredients; this can make the cake tough.
• Tossing blueberries with flour helps prevent them from sinking to the bottom while baking.
• For extra lemon flavor, you can add a bit of lemon zest to the glaze.

Variation

You can easily switch up this recipe by using different fruits. Try substituting strawberries, raspberries, or even peaches for a unique take on this cake. You can also add some poppy seeds for an added crunch if you like.

FAQs

1. Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries! Just be sure to toss them in flour before adding them to the batter to help them stay suspended.

2. Can I make this cake ahead of time?

Absolutely! This cake keeps well, so you can make it a day in advance. Just make sure to store it properly.

3. How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out with moist crumbs, rather than wet batter.

Lemon Blueberry Sheet Cake

A moist and light dessert featuring the bright flavors of lemon combined with juicy blueberries, topped with a zesty lemon glaze.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 12 pieces

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Dry Ingredients

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

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

Method

 

Preparation

1. Preheat the oven to 350 degrees F. Grease a 9×13 baking dish and line it with parchment paper.
2. In a medium mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
3. In a stand mixer fitted with the paddle attachment, cream together the sugar and butter until light and fluffy.
4. Add the eggs, vanilla, and buttermilk. Mix on low speed until well incorporated.
5. Gradually add the dry ingredients and mix until there are no streaks of flour. Mix in the lemon juice and zest.
6. Gently fold in the blueberries using a spatula.

Baking

1. Pour the cake batter into the prepared baking dish and bake for about 40-45 minutes, until a toothpick inserted into the center comes out with moist crumbs.
2. Allow the cake to cool completely.

Glazing

1. In a bowl, combine the powdered sugar and lemon juice to prepare the glaze.
2. Pour the glaze over the cooled cake and let it harden. Garnish with fresh fruit before serving.

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for 5-7 days. Use parchment paper to separate layers if stacking. For an extra treat, serve with vanilla ice cream or whipped cream.