Lemon Blueberry Sheet Cake

Lemon Blueberry Sheet Cake brings a burst of citrusy brightness and sweet berries to your table in the simplest way. This recipe is a home baker’s dream for gatherings potlucks or a cheerful dessert during blueberry season. The bright lemon glaze and juicy blueberries make every slice irresistible.

My family lights up every time I pull this sheet cake from the oven especially in summer when the berries are at their best. I baked it for a neighbor’s picnic once and ended up writing the recipe out for nearly everyone who tried a piece.

Ingredients

• All-purpose flour: gives the cake a tender but sturdy crumb choose a fresh unbleached bag for reliability
• Baking powder: helps the cake rise high check the date for freshness
• Baking soda: provides just a little extra lift and softness
• Salt: brings out the zing of the lemon and balances sweetness
• Butter: adds rich flavor and keeps the crumb melt in your mouth use real unsalted sticks at room temperature
• Granulated sugar: offers sweetness without overpowering the lemon sift if clumpy
• Lemon juice and zest: infuse the cake with fresh zip choose firm brightly colored lemons and zest before juicing
• Eggs: bind and enrich the batter always use large ones at room temperature for best results
• Buttermilk: guarantees a soft moist cake and a subtle tang use low fat or full fat
• Vanilla extract: rounds out the flavors stick with pure not imitation
• Fresh blueberries tossed with flour: keep them from sinking look for plump deep blue berries without wrinkles
• Powdered sugar: makes a smooth velvety glaze sift to avoid lumps
• Lemon juice in the glaze: echoes the cake’s flavors use the best lemons you can find and strain for smoothness

Step-by-Step Instructions

Prep the Pan:

Grease a 9 by 13 inch baking dish thoroughly using softened butter or nonstick spray paying attention to corners and sides. Line the bottom and two long sides with parchment paper so you have overhangs. This allows for easy lifting after baking.

Mix Dry Ingredients:

In a medium mixing bowl whisk together flour baking powder baking soda and salt until evenly blended. Whisking is important to evenly distribute the leaveners which will make the cake rise evenly.

Cream Butter and Sugar:

In a stand mixer fitted with paddle or with a hand mixer beat butter and sugar on medium high until light and fluffy. This may take about four minutes. The texture should look pale almost like frosting and this step makes sure your cake is light.

Add Eggs Buttermilk and Vanilla:

Drop in eggs one at a time mixing well after each then pour in buttermilk and vanilla extract. Keep the speed low to prevent the batter from splashing. Scrape down the bowl once or twice so everything gets mixed in.

Combine Dry and Wet Ingredients:

On the mixer’s lowest setting or by hand gradually add the flour mixture to the wet ingredients just until no streaks remain. Overmixing would make the cake tough so stop as soon as you see a smooth even batter.

Add Lemon Juice and Zest:

Pour in the juice and add the zest from your lemons. Mix on gentle speed or fold by hand scraping down the bowl to catch all the zest. The fragrance should be bright and fresh at this point.

Fold in Blueberries:

Toss blueberries with a spoonful of flour first so they do not sink then gently fold into the batter with a spatula. Move slowly to avoid bursting the berries for best visual effect.

Bake the Cake:

Pour batter evenly into prepared dish smoothing out the top with a spatula. Bake at 350 degrees Fahrenheit for about forty to forty five minutes or until a toothpick inserted near the center comes out with a few moist crumbs. The top should look lightly golden and the sides may pull away slightly.

Cool and Glaze:

Let cake cool completely in the pan. For easier serving you can use the parchment handles to lift the cooled cake out onto a rack or board. Whisk together powdered sugar and lemon juice until you have a smooth glaze that pours easily. Drizzle the glaze over the cake letting it drip down the sides then let it harden for easy slicing.

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Blueberries remind me of picking them with my grandmother as a child so this cake always feels special. Tossing the berries with flour before mixing them in really keeps them nicely distributed in every bite.

Storage Tips

Lemon Blueberry Sheet Cake keeps well covered tightly at room temperature for up to two days or in the fridge for up to five days. For longer storage you can wrap individual portions and freeze for a month thawing as needed. I love cutting portions a day ahead for quick lunchbox treats.

Ingredient Substitutions

If fresh blueberries are out of season use frozen but do not thaw them before adding to the batter. Greek yogurt can replace buttermilk if mixed with a splash of milk to loosen it. Gluten free flour blends work fairly well though the texture will be ever so slightly denser.

Serving Suggestions

Serve slices as is for a casual dessert or top with extra blueberries and a curl of lemon zest for special occasions. Add a scoop of vanilla ice cream or a dollop of whipped cream when you want to make it into a fancier plate. It is a natural fit for picnics brunches or afternoon tea.

Cultural and Historical Context

Sheet cakes rose to popularity in American home kitchens for their ease and ability to feed a crowd. Citrus and berry cakes like this are a tradition when gardens start bursting with fruit. Lemon blueberry is a timeless pairing that has shown up in baked goods for generations especially across the Midwest and New England where blueberry patches are common.

Frequently Asked Questions

→ How do I keep blueberries from sinking in the cake?

Toss the blueberries with a little flour before folding into the batter to distribute them evenly and prevent sinking.

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Do not thaw before use, and gently fold them in to minimize streaking.

→ What pan size should I use?

A standard 9×13 inch baking dish works best for this sheet cake, ensuring even baking and easy portions.

→ How do I make the glaze set properly?

Let the cake cool completely before pouring over the glaze, and allow the glaze to harden for best results.

→ Can I prepare the cake ahead of time?

Yes, the cake can be baked a day in advance. Store covered at room temperature and glaze just before serving.