Print

Lemon Blueberry Sheet Cake Recipe

Print Recipe

★★★★★

4.9 from 71 reviews

This vibrant Lemon Blueberry Sheet Cake is a delightful combination of zesty lemon flavor and fresh blueberries, baked into a moist, tender cake that’s perfect for any occasion. Topped with a tangy lemon glaze, this easy-to-make sheet cake offers a balance of sweet and tart that will brighten up your dessert table. The simple preparation and one-pan baking method make it both convenient and delicious.

Ingredients

Scale

Dry Ingredients

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

Fruit

  • 1 1/2 cups fresh blueberries, tossed with 1 tablespoon flour

Glaze

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

Instructions

  1. Prepare the Baking Dish: Preheat your oven to 350 degrees F. Grease a 9×13 inch baking dish thoroughly and line it with parchment paper, allowing the paper to overhang on the two long sides for easy cake removal later.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: Using a stand mixer with the paddle attachment or a hand mixer, beat the softened butter and granulated sugar together until the mixture turns light and fluffy, which should take a few minutes.
  4. Add Wet Ingredients: Add the eggs one at a time, beating well after each addition. Then add the vanilla extract and buttermilk, mixing on low speed until fully incorporated.
  5. Combine Batter: Gradually add the dry ingredients to the wet mixture. Mix on low speed until no streaks of flour remain, ensuring you do not overmix. Then fold in the lemon juice and zest to infuse the batter with bright citrus flavor.
  6. Fold in Blueberries: Gently fold the blueberries—previously tossed with a tablespoon of flour to prevent sinking—into the cake batter using a spatula, taking care not to crush the berries.
  7. Bake the Cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no raw batter.
  8. Cool the Cake: Allow the cake to cool completely in the pan. You can lift the cake out using the parchment paper overhang or leave the cake in the dish for glazing and serving.
  9. Prepare and Add Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Pour this glaze over the cooled cake evenly, and let it harden for a few minutes.
  10. Serve: Optionally garnish with extra fresh fruit if desired, slice, and serve your vibrant lemon blueberry sheet cake.

Notes

  • Coating the blueberries in flour helps prevent them from sinking to the bottom of the cake during baking.
  • Make sure the cake is completely cool before adding the glaze to prevent it from melting and sliding off.
  • If you don’t have buttermilk, you can substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • The parchment paper overhang makes removing the cake from the pan much easier and less messy.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: lemon blueberry cake, sheet cake, lemon cake with blueberries, easy lemon dessert, summer cake, lemon glaze cake

Find it online: https://ricoloranz.com/lemon-blueberry-sheet-cake-recipe/