There’s something truly delightful about a Lemon Blueberry Sheet Cake. This treat brings together the zesty brightness of lemons with the sweet tartness of fresh blueberries, creating a perfect balance that’s ideal for any occasion. Whether you’re hosting a gathering, celebrating a birthday, or just treating yourself, this cake is sure to impress. With its moist crumb and tangy glaze, every bite is a little burst of sunshine!
Gather Your Lemon Blueberry Sheet Cake Ingredients
To get started on your Lemon Blueberry Sheet Cake, you’ll need the following ingredients:
- 3 cups all-purpose flour (360g)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoons salt
- 1 cup butter, softened (2 sticks, 226g)
- 1 1/2 cups granulated sugar (300g)
- Juice and zest of 2 lemons (about 1/4 cup lemon juice)
- 4 large eggs
- 1 cup buttermilk (240ml)
- 2 teaspoons vanilla extract
- 1 1/2 cups fresh blueberries, tossed with 1 tablespoon flour
- 2 1/2 cups powdered sugar (300g)
- 1/3 cup lemon juice (80ml)
Step-by-Step Lemon Blueberry Sheet Cake Recipe
-
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and line it with parchment paper, allowing some overhang on the two long sides. This trick will help you lift the cake out easily once it’s cooled.
-
Whisk together the dry ingredients in a medium bowl. Combine the flour, baking powder, baking soda, and salt. Set it aside to ensure it’s well mixed.
-
Cream the butter and sugar in a stand mixer fitted with the paddle attachment (or use a hand mixer). Beat them together until the mixture is light and fluffy. This step is crucial for the cake’s texture!
-
Add the eggs, buttermilk, and vanilla to the butter-sugar mixture. Mix on low speed until everything is well combined.
-
Incorporate the dry ingredients by gradually adding them to the wet mixture. Mix until no streaks of flour remain.
-
Stir in the lemon juice and zest. This is where the lemon flavor starts to shine!
-
Gently fold in the blueberries using a spatula. This helps keep them from breaking and ensures they’re evenly distributed.
-
Pour the batter into the prepared baking dish. Smooth the top with a spatula for an even bake.
-
Bake in the preheated oven for about 40-45 minutes. Keep an eye on it; you’ll know the cake is ready when a toothpick inserted into the center comes out with a few moist crumbs.
-
Allow the cake to cool completely before glazing. You can choose to lift the cake out of the pan or leave it in the dish for serving. Both options are good!
-
For the glaze: Combine the powdered sugar and lemon juice in a medium bowl. Mix until smooth, then pour it over the cooled cake. Let the glaze set, and feel free to garnish with fresh fruit if desired.
Serve & Enjoy Lemon Blueberry Sheet Cake
Serving your Lemon Blueberry Sheet Cake is as much about presentation as it is about taste. Slice the cake into squares and enjoy them on their own or with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. It’s also lovely with a cup of tea or coffee, making it a great afternoon snack. For a festive touch, add fresh blueberries or slices of lemon on top before serving!
Helpful Tricks for Lemon Blueberry Sheet Cake
-
Fresh Blueberries: For the best flavor, always use fresh blueberries. If you have frozen ones, make sure to thaw and drain them first to prevent excess moisture in the batter.
-
Lemon Zest: Don’t skip the zest! It enhances the lemon flavor in the cake and glaze, making it wonderfully bright.
-
Storage: Store any leftover cake in an airtight container in the fridge for up to five days. The glaze might soften after a day, but the cake will stay delicious!
Lemon Blueberry Sheet Cake: Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes! If using frozen blueberries, make sure to thaw them completely and pat them dry with a paper towel to remove excess moisture.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for about 5-10 minutes before using.
How should I store the cake?
The Lemon Blueberry Sheet Cake can be kept in an airtight container in the fridge. Enjoy it for up to five days.
Remember, making this Lemon Blueberry Sheet Cake is not just about satisfying your sweet tooth; it’s about creating a little moment of joy with bright flavors and a sweet finish. Give it a try, and I guarantee it will become a favorite in your home!