If you’re craving a bright, fresh dessert that’s perfect for any occasion, this Lemon Blueberry Sheet Cake Recipe is going to become your new best friend. Imagine a moist, tender cake infused with zesty lemon flavor and dotted with juicy blueberries, crowned with a tangy lemon glaze that makes every bite pop. It’s simple to whip up, yet stunning enough for holidays, potlucks, or just a delightful weekend treat. Trust me, once you try this, you’ll wonder how you ever lived without it!
Ingredients You’ll Need
Gathering the ingredients for this Lemon Blueberry Sheet Cake Recipe is like assembling a dream team of flavors and textures. Each component plays an essential role, blending to create that perfect balance of moist cake and fruity brightness that feels so indulgent but is surprisingly straightforward.
- 3 cups all-purpose flour: The foundation of your cake, providing structure and a soft crumb every time.
- 2 teaspoons baking powder: Helps the cake rise to a fluffy, airy height.
- 1/2 teaspoon baking soda: Adds extra lift and makes the texture even lighter.
- 1 1/4 teaspoons salt: Enhances all the flavors, preventing the sweetness from being one-dimensional.
- 1 cup butter, softened: Adds richness and tenderness to every bite.
- 1 1/2 cups granulated sugar: Sweetness that balances the tart lemon and tangy blueberries perfectly.
- Juice and zest of 2 lemons (about 1/4 cup lemon juice): The heart of the cake’s flavor, bringing that fresh, sunny zing.
- 4 large eggs: Bind all ingredients together while contributing to the cake’s moist texture.
- 1 cup buttermilk: Adds moisture and a subtle tang, making the cake incredibly tender.
- 2 teaspoons vanilla extract: Deepens the flavor and complements the lemon wonderfully.
- 1 1/2 cups fresh blueberries, tossed with 1 tablespoon flour: Prevents blueberries from sinking and gives bursts of juicy, tart sweetness throughout.
- 2 1/2 cups powdered sugar: For the luscious lemon glaze that ties everything together.
- 1/3 cup lemon juice: The key to a bright, glossy glaze with just the right amount of tang.
How to Make Lemon Blueberry Sheet Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F. Then, grab a 9×13 inch baking dish and grease it thoroughly so your cake won’t stick. For extra peace of mind, line the pan with parchment paper—it makes cleanup a breeze and ensures the cake lifts out perfectly every time. Setting up your baking environment right from the start makes all the difference.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt until they’re evenly combined. Sifting or whisking the dry ingredients not only avoids clumps but also helps the cake develop its tender, light crumb. This simple step is foundational for a great texture.
Step 3: Cream Butter and Sugar
Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the softened butter and granulated sugar together. Do this until the mixture is pale and fluffy—this aerates the butter, which translates to a lighter cake. It’s like building a soft cloud base for all the other flavors to shine.
Step 4: Incorporate Eggs, Vanilla, and Buttermilk
Add the eggs one at a time into the butter mixture, beating gently after each addition. Then stir in the vanilla extract and buttermilk, mixing on low speed until fully combined. This combination helps the cake stay moist and flavorful with a slight tang that plays so nicely against the lemon and blueberries.
Step 5: Combine Wet and Dry Ingredients, Add Lemon and Blueberries
Gradually mix the dry ingredients into the wet, making sure there are no visible streaks of flour left. Once just combined, stir in the lemon juice and zest to infuse that unmistakable citrus brightness. Finally, gently fold in the floured blueberries so they spread evenly without breaking down or sinking to the bottom. This step ensures every bite has a perfect blueberry surprise.
Step 6: Bake and Cool
Pour your batter into the prepared pan, smoothing the top with a spatula. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out with moist crumbs clinging to it (not wet batter). After baking, it’s crucial to let the cake cool completely before glazing—it keeps the glaze from melting away, giving you that gorgeous glossy finish.
Step 7: Prepare and Glaze
While the cake cools, mix the powdered sugar with lemon juice until smooth to create a sweet, tangy glaze. Pour this over the cooled cake evenly to cover the top in a deliciously shiny layer. The glaze seals in moisture and adds an irresistible final touch of lemon punch that makes this cake unforgettable.
How to Serve Lemon Blueberry Sheet Cake Recipe
Garnishes
To make your Lemon Blueberry Sheet Cake Recipe presentation truly special, consider topping it with a few fresh blueberries or thin lemon slices. A sprinkle of finely chopped mint or a dusting of powdered sugar adds an elegant look and an extra layer of flavor that feels bright and fresh—perfect for celebrations.
Side Dishes
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. If you’re serving it for breakfast or brunch, a cup of freshly brewed tea or a mild coffee complements the citrus sweetness beautifully and rounds out the experience with cozy warmth.
Creative Ways to Present
Cut the cake into fun shapes with cookie cutters for a party or layer pieces with yogurt and extra fruit in parfait glasses for a vibrant dessert presentation. You can also drizzle a little extra lemon glaze on each slice or serve with fresh berry compote alongside, elevating your Lemon Blueberry Sheet Cake Recipe to show-stopping status.
Make Ahead and Storage
Storing Leftovers
Once glazed, this cake keeps wonderfully well. Cover it tightly with plastic wrap or store in an airtight container at room temperature for up to 2 days. For longer freshness, refrigeration is fine and will keep the cake moist, though you might want to bring it back to room temperature before serving to enjoy the full flavor and texture.
Freezing
You can freeze the cake either before glazing or after. For best results, wrap tightly in plastic wrap and then aluminum foil to protect from freezer burn. Frozen cake slices will last 2 to 3 months. When ready to enjoy, thaw overnight in the fridge and then reapply glaze or freshen with a quick drizzle of lemon syrup if desired.
Reheating
To refresh your cake, warm leftovers gently in the microwave for about 15-20 seconds. This brings the lemon glaze back to a soft, melty state and returns the cake to a tender, pleasing texture. Avoid overheating to keep the cake moist and avoid drying out those precious blueberries!
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just make sure to toss the frozen blueberries with flour right before folding them into the batter to prevent them from sinking and bleeding too much color into your cake.
What if I don’t have buttermilk? Can I substitute it?
Yes, you can easily make a buttermilk substitute by mixing 1 tablespoon of lemon juice or white vinegar with enough milk to make 1 cup. Let it sit for 5 minutes before using. This adds the right acidity to balance flavors and promote a soft crumb.
Can I make this cake gluten-free?
With a few adjustments, you can! Use a gluten-free all-purpose flour blend designed for baking, and ensure your baking powder is gluten-free too. The texture might be slightly different but should still be delicious.
How do I know when the cake is done baking?
Insert a toothpick in the center of the cake; if it comes out with just a few moist crumbs (not wet batter), your cake is perfectly baked. This check avoids overbaking, which can dry out the cake.
Can I double this recipe for a larger crowd?
Yes, but since this is a sheet cake sized for a 9×13 pan, doubling will require either two pans or a larger baking dish, with adjusted baking time to ensure even cooking. Keep an eye on it and test doneness with a toothpick.
Final Thoughts
This Lemon Blueberry Sheet Cake Recipe is honestly one of those magical desserts that feels like sunshine on a plate. It’s bright, sweet, and packed with fresh flavors—not to mention easy enough to throw together any day of the week. I can’t wait for you to try it and fall in love with this perfect blend of lemon and blueberry. Once you do, it’ll be your go-to cake for celebrations or just because.
Print
Lemon Blueberry Sheet Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A bright and tender Lemon Blueberry Sheet Cake that combines fresh blueberries and zesty lemon juice in a moist, flavorful cake baked in a single sheet pan. Finished with a tangy lemon glaze for the perfect balance of sweet and tart, this cake is ideal for gatherings and dessert cravings.
Ingredients
Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoons salt
- 1 cup (2 sticks) butter, 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
Glaze
- 2 1/2 cups powdered sugar
- 1/3 cup lemon juice
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F. Grease a 9×13 inch baking dish and line it with parchment paper to prevent sticking and ensure easy removal of the cake.
- Mix dry ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside this dry mixture.
- Cream butter and sugar: Using a stand mixer with paddle attachment or a hand mixer, beat together the softened butter and granulated sugar until the mixture becomes light and fluffy, incorporating air for a tender cake.
- Add wet ingredients: Mix in the eggs one at a time, then add vanilla extract and buttermilk. Stir on low speed until fully combined and smooth.
- Combine dry and wet: Gradually add the dry ingredient mixture into the wet ingredients. Mix just until no streaks of flour remain to avoid overmixing and tough cake.
- Add lemon and blueberries: Stir in the lemon juice and lemon zest. Gently fold in the floured blueberries with a spatula to evenly distribute without breaking them.
- Bake the cake: Pour the batter into the prepared baking dish and smooth the top. Bake in the oven for 40 to 45 minutes or until a toothpick inserted in the center comes out with moist crumbs attached, signaling doneness.
- Cool the cake: Remove the cake from the oven and allow it to cool completely in the pan to ensure the glaze adheres properly.
- Prepare and apply glaze: In a bowl, whisk together the powdered sugar and lemon juice until smooth. Pour this glaze evenly over the cooled cake to add a zesty finish.
Notes
- Ensure blueberries are tossed in flour to prevent them from sinking to the bottom during baking.
- For a more intense lemon flavor, add extra lemon zest to the glaze if desired.
- Cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Bring refrigerated cake to room temperature before serving for best texture.
- Substitute buttermilk with milk plus 1 tablespoon vinegar or lemon juice as a quick alternative.
