Lemon Blueberry Sheet Cake: A Zesty and Sweet Treat
Looking for a light, refreshing, and flavorful dessert? This Lemon Blueberry Sheet Cake is the perfect combination of tangy lemon and sweet, juicy blueberries, all wrapped up in a soft, moist cake. With a simple lemon glaze drizzled on top, this cake is perfect for any occasion, from family gatherings to summer picnics. It’s easy to make and bursting with flavor!
Ingredients:
For the 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 tablespoon flour
For the Glaze:
- 2 1/2 cups powdered sugar
- 1/3 cup lemon juice
Directions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13 baking dish and line it with parchment paper, leaving an overhang on the long sides for easy removal later.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
3. Cream the Butter and Sugar:
In a stand mixer with a paddle attachment, or using a hand mixer, cream together the softened butter and sugar until light and fluffy. This should take about 2-3 minutes.
4. Add Eggs and Buttermilk:
Add the eggs one at a time, mixing well between each addition. Stir in the vanilla extract and buttermilk until the mixture is fully combined and smooth.
5. Mix in Lemon and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain. Be careful not to overmix. Stir in the lemon juice and lemon zest, infusing the batter with a bright citrus flavor.
6. Fold in the Blueberries:
Toss the fresh blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the cake. Gently fold the blueberries into the batter using a spatula.
7. Bake the Cake:
Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with moist crumbs. The cake should be golden brown and the kitchen filled with a delicious lemony aroma.
8. Cool the Cake:
Allow the cake to cool completely in the pan before adding the glaze. The parchment paper overhang will make it easy to lift the cake out of the pan once it’s cool.
9. Make the Lemon Glaze:
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. The glaze should be thick but pourable.
10. Glaze the Cake:
Once the cake is completely cool, pour the glaze evenly over the top. Let the glaze harden slightly before slicing and serving.
Recipe Tips:
- Flour-Coated Blueberries: Tossing the blueberries in flour helps prevent them from sinking to the bottom of the cake during baking.
- Buttermilk Substitute: If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Zest and Juice: Don’t skip the lemon zest—it adds a concentrated lemon flavor that really makes the cake pop.
Quick Facts:
- Prep Time: 20 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Calories: 360 kcal per serving
- Servings: 12 servings
Why You’ll Love This Recipe:
- Bright and Fresh Flavors: The tangy lemon and sweet blueberries create a perfect balance of flavors, making this cake refreshing and light.
- Easy to Make: With simple ingredients and easy steps, this sheet cake is a no-fuss dessert that looks and tastes impressive.
- Perfect for Any Occasion: Whether for a summer party, family get-together, or just a weeknight dessert, this Lemon Blueberry Sheet Cake is always a hit!
Serve this Lemon Blueberry Sheet Cake at your next gathering and watch it disappear! It’s the perfect way to celebrate the flavors of fresh summer fruit with a tangy lemon twist.
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Lemon Blueberry Sheet Cake
- Total Time: 1 hour 5 minutes
- Yield: 12 1x
Description
This Lemon Blueberry Sheet Cake is a burst of summer in every bite. The fresh, juicy blueberries pair perfectly with the tangy lemon zest, creating a flavor-packed dessert that’s light yet indulgent. The cake itself is soft and fluffy, offering the ideal balance between sweet and tart. Drizzled with a lemon glaze, the zesty finish adds just the right amount of sweetness to bring it all together.
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
For the glaze:
2 1/2 cups powdered sugar
1/3 cup lemon juice
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×13 baking dish and line with parchment paper, leaving an overhang on the long sides for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a stand mixer with a paddle attachment or using a hand mixer, cream the softened butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well between each addition. Stir in the vanilla and buttermilk until combined.
Gradually add the dry ingredients, mixing just until no streaks of flour remain. Stir in the lemon juice and zest.
Gently fold in the flour-tossed blueberries using a spatula.
Pour the batter into the prepared dish and smooth the top. Bake for 40-45 minutes or until a toothpick inserted comes out with moist crumbs.
Allow the cake to cool completely in the pan.
For the glaze, mix powdered sugar and lemon juice until smooth. Pour over the cooled cake. Let the glaze harden before serving. Garnish with fresh blueberries or lemon zest if desired.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 360