Lemon Blueberry Sheet Cake
Easy, quick, and delicious, the Lemon Blueberry Sheet Cake is perfect for everything from summer BBQs to tasty snacks. With its bright lemon flavor and juicy blueberries, this cake brings a refreshing twist to any gathering. Its simplicity and vibrant appeal make it a standout choice for both casual get-togethers and special occasions.
Why You’ll Love This Recipe
- Quick to Make: This recipe comes together in just over an hour, making it a great option for last-minute gatherings.
- Deliciously Flavorful: The combination of lemon and blueberries creates a delightful burst of flavor in every bite.
- Versatile Serving Options: Whether you serve it as a dessert or a snack, this cake fits perfectly into any occasion.
- Easily Transportable: Bake it in a sheet pan, and it’s ready to go wherever you need it—ideal for picnics or potlucks.
- Customizable Glaze: The lemon glaze adds an extra touch of sweetness that can be adjusted to your taste.
Tools and Preparation
Before diving into the baking process, gather your tools. Having everything at hand will streamline your experience.
Essential Tools and Equipment
- Stand mixer or hand mixer
- 9×13 baking dish
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
Importance of Each Tool
- Stand mixer or hand mixer: These tools make creaming butter and sugar effortless, ensuring a light and fluffy cake.
- Mixing bowls: Having multiple bowls allows for easy separation of dry and wet ingredients.
- Spatula: A good spatula ensures you gently fold in the blueberries without breaking them.
Ingredients
Easy, quick, delicious – and perfect for everything from summer BBQs to tasty snacks!
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
Add-Ins
- 1 1/2 cups fresh blueberries, tossed with 1 Tbs flour
Glaze Ingredients
- 2 1/2 cups powdered sugar
- 1/3 cup lemon juice
How to Make Lemon Blueberry Sheet Cake
Step 1: Preheat the Oven
Preheat the oven to 350 degrees F. Grease a 9×13 baking dish and line it with parchment paper so there’s an overhang on the two long sides. This will make removing the cake much easier!
Step 2: Prepare the Batter
In a medium mixing bowl, whisk together the dry ingredients: flour through salt. Set aside. In a stand mixer fitted with the paddle attachment (or use a hand mixer), cream together the sugar and butter until light and fluffy.
Then:
1. Add the eggs, vanilla extract, and buttermilk; mix on low until incorporated.
2. Gradually add the dry ingredients; mix until no streaks of flour remain.
3. Stir in the lemon juice and zest.
4. Gently fold in the blueberries using a spatula.
Step 3: Bake the Cake
Pour the cake batter into the prepared baking dish. Bake for about 40-45 minutes or until a toothpick comes out with moist crumbs. Allow it to cool completely before serving.
Step 4: Drizzle with Glaze
For the glaze, combine powdered sugar with lemon juice and pour it over the cooled cake. Let the glaze harden before garnishing with fresh fruit if desired.
Now you’re ready to enjoy your homemade Lemon Blueberry Sheet Cake! Perfect for any occasion!
How to Serve Lemon Blueberry Sheet Cake
Lemon Blueberry Sheet Cake is a versatile dessert that can be enjoyed in many ways. Whether you’re hosting a summer gathering or simply savoring a slice at home, here are some delightful serving suggestions.
Casual Afternoon Snack
- Pair with tea: Enjoy a slice alongside a refreshing cup of iced tea for a perfect afternoon break.
- Add whipped cream: A dollop of whipped cream on top can elevate the flavors and add creaminess.
Festive Dessert
- Garnish with fresh berries: Top each slice with extra blueberries or raspberries to enhance the presentation and flavor.
- Serve with ice cream: A scoop of vanilla or lemon sorbet complements the cake beautifully, adding a cool touch.
Breakfast Treat
- Serve with yogurt: Slice the cake and serve it alongside Greek yogurt for a deliciously satisfying breakfast.
- Pair with coffee: Enjoy a piece with your morning coffee for an energizing start to your day.
How to Perfect Lemon Blueberry Sheet Cake
To achieve the best version of your Lemon Blueberry Sheet Cake, consider these simple tips.
- Use fresh ingredients: Fresh lemons and blueberries provide the best flavor. Avoid frozen fruit if possible.
- Don’t overmix: Mix until just combined to keep the cake light and fluffy. Overmixing can lead to a dense texture.
- Check oven temperature: Make sure your oven is calibrated correctly; an incorrect temperature can affect baking time and cake texture.
- Cool completely before glazing: Allowing your cake to cool ensures that the glaze sets properly and doesn’t melt away.
- Adjust sweetness: Feel free to modify the amount of powdered sugar in the glaze based on your taste preference.
- Experiment with flavors: Try adding lemon extract or almond extract for an extra layer of flavor.
Best Side Dishes for Lemon Blueberry Sheet Cake
Lemon Blueberry Sheet Cake pairs well with various side dishes that complement its bright flavors. Here are some tasty options to consider:
- Citrus Salad: A light salad featuring oranges and grapefruits adds freshness and balances sweetness.
- Fruit Compote: A berry compote made from mixed berries provides a tart contrast that enhances the cake’s flavor.
- Cheese Platter: A selection of soft cheeses like goat cheese or brie pairs nicely, offering creamy richness against the cake.
- Pineapple Salsa: This tropical salsa adds sweetness and zest, making it a fun side for summer gatherings.
- Roasted Nuts: Salted roasted almonds or walnuts offer crunch and contrast, perfect for snacking alongside.
- Mint Tea: A refreshing mint tea served iced brings a herbal note that complements the citrus flavor of the cake.
Common Mistakes to Avoid
Baking can be tricky, especially when making a Lemon Blueberry Sheet Cake. Here are some common mistakes to steer clear of.
- Not measuring ingredients correctly: Accurate measurements lead to perfect texture. Use dry measuring cups for flour and liquid measuring cups for liquids.
- Overmixing the batter: This can make the cake dense. Mix until just combined, especially after adding flour.
- Skipping the parchment paper: This makes removing the cake difficult. Always line your baking dish with parchment for easy removal.
- Underbaking the cake: Check for doneness with a toothpick. Bake until it comes out with moist crumbs, not wet batter.
- Ignoring cooling time: Glazing too soon can make it runny. Let the cake cool completely before applying any glaze.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover cake in an airtight container for up to 5 days.
- Keep it in the original baking dish covered tightly with plastic wrap.
Freezing Lemon Blueberry Sheet Cake
- Wrap individual slices in plastic wrap and then foil to prevent freezer burn.
- Freeze for up to 3 months for best quality.
Reheating Lemon Blueberry Sheet Cake
- Oven: Preheat to 350°F and heat slices on a baking sheet for about 10 minutes.
- Microwave: Warm individual slices on medium power for 15-20 seconds.
- Stovetop: Place a slice in a skillet over low heat, covering it with a lid until warmed through.
Frequently Asked Questions
Here are some common questions about making and storing your Lemon Blueberry Sheet Cake.
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just toss them in flour before adding them to the batter to prevent sinking.
How do I know when my cake is done?
A toothpick inserted into the center should come out clean or with a few moist crumbs attached.
What if I can’t find buttermilk?
You can make your own by mixing one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
Can I customize this recipe?
Absolutely! You can add other fruits like raspberries or substitute the lemon with lime for a different flavor profile.
Final Thoughts
The Lemon Blueberry Sheet Cake is perfect for any occasion, from summer gatherings to cozy family dinners. Its bright flavors and simple preparation make it irresistible. Feel free to customize it with your favorite fruits or glazes!
Lemon Blueberry Sheet Cake
- Total Time: 0 hours
- Yield: Approximately 12 servings 1x
Description
Indulge in the refreshing flavors of Lemon Blueberry Sheet Cake, a delightful dessert that combines the tangy zest of lemons with the sweetness of fresh blueberries. This easy-to-make cake is perfect for summer gatherings, family picnics, or any occasion where you want to impress your guests with minimal effort. The vibrant colors and delicious taste make it a standout treat, while the simple preparation ensures that even novice bakers can create this tempting dessert with ease. Finished with a light lemon glaze, each slice offers a perfect balance of sweetness and citrusy brightness that will keep you coming back for more.
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 Tbs flour
- 2 1/2 cups powdered sugar
- 1/3 cup lemon juice
Instructions
- Preheat oven to 350°F and grease a 9×13 baking dish.
- In a bowl, whisk together dry ingredients: flour, baking powder, baking soda, and salt.
- In a mixer, cream butter and sugar until fluffy. Add eggs, vanilla extract, buttermilk, lemon juice, and zest; mix well.
- Gradually incorporate dry ingredients until just combined. Gently fold in blueberries.
- Pour batter into prepared dish and bake for 40-45 minutes or until a toothpick comes out clean.
- Allow to cool before glazing with a mixture of powdered sugar and lemon juice.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (110g)
- Calories: 310
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
