Lemon Blueberry Sheet Cake: A Refreshing Burst of Summer in Every Bite
There’s something irresistibly delightful about a well-made sheet cake—simple, versatile, and delicious, perfect for any occasion. The Lemon Blueberry Sheet Cake is the perfect example of a dessert that hits all the right notes. Its light, fluffy texture combined with the tangy lemon and sweet blueberries makes it the perfect treat for summer BBQs, picnics, or just an afternoon snack. The vibrant flavors of fresh fruit and citrus pair beautifully with a sugary glaze, making each bite a moment of pure joy. What’s even better is how easy it is to whip up. This recipe requires minimal effort, allowing you to spend more time enjoying the company of loved ones than worrying about your dessert. Let’s dive into the ingredients and the simple, step-by-step instructions that will guide you to baking success.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the cake, you’ll need:
- 3 cups of all-purpose flour
- 2 teaspoons of baking powder
- ½ teaspoon of baking soda
- 1 ¼ teaspoons of salt
- 1 cup of softened butter (2 sticks)
- 1 ½ cups of granulated sugar
- The juice and zest of 2 lemons (about ¼ cup lemon juice)
- 4 large eggs
- 1 cup of buttermilk
- 2 teaspoons of vanilla extract
- 1 ½ cups of fresh blueberries (tossed with 1 tablespoon of flour to prevent sinking)
For the glaze:
- 2 ½ cups of powdered sugar
- ⅓ cup of lemon juice
With these ingredients in hand, you’re just a few steps away from a moist, flavorful dessert that will impress anyone who tries it. Let’s move on to the instructions.
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by greasing it and lining it with parchment paper, leaving enough overhang on the long sides of the dish. This makes it easier to remove the cake once it’s baked.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside as your dry mixture.
- Cream the Butter and Sugar: In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter and granulated sugar together until light and fluffy. This process should take about 3-4 minutes, and it helps create a light, airy texture for your cake.
- Add Wet Ingredients: Once the butter and sugar are well combined, add in the eggs, vanilla extract, and buttermilk. Mix everything on low speed until fully incorporated. Afterward, add the dry ingredients to the mixture and continue mixing until there are no streaks of flour left. Don’t overmix, or you’ll risk a dense cake.
- Incorporate Lemon Flavor: Add the freshly squeezed lemon juice and zest to the batter, stirring it in gently. The citrus aroma will start to fill the room at this point—making it clear this is going to be a flavorful treat.
- Blueberry Magic: Gently fold in the fresh blueberries that have been dusted with a tablespoon of flour. This step prevents the berries from sinking to the bottom of the cake while baking. Stir the berries in carefully to preserve their delicate nature.
- Bake: Pour the batter into the prepared baking dish, spreading it out evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
- Cool: Allow the cake to cool completely in the pan. For easier removal, you can lift the cake out of the pan using the parchment paper overhang.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar and lemon juice to create a smooth glaze. Once the cake is completely cooled, pour the glaze evenly over the top.
- Let the Glaze Set: Allow the glaze to harden slightly before garnishing the cake with fresh fruit, such as extra blueberries or lemon slices.
- Serve and Enjoy: Once the glaze is set, slice the cake into 16 servings and serve! These lemon blueberry sheet cake bars can be enjoyed at room temperature or slightly chilled.
Notes
- Blueberries: To prevent the blueberries from sinking to the bottom of the cake, always toss them with a little flour before adding them to the batter. You can use fresh or frozen blueberries for this recipe, but fresh blueberries will yield the best flavor and texture.
- Buttermilk Substitute: If you don’t have buttermilk on hand, you can make your own by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe.
- Lemon Zest: Don’t skip the lemon zest—it adds a depth of citrus flavor that enhances the lemon juice. Make sure to zest the lemon before juicing it!
- Cake Variations: For added texture and flavor, consider adding a handful of chopped nuts, such as almonds or walnuts, to the cake batter. You could also experiment by swapping in other berries, such as raspberries or blackberries, for a different twist on the classic.
- Storage: This cake stays fresh for several days if stored in an airtight container at room temperature. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months.