If you are craving a cake that perfectly captures the essence of summer with a bright, fruity twist, this Lemon Blueberry Sheet Cake Recipe is an absolute game-changer. Combining zesty lemon flavors with juicy blueberries in a moist, tender sheet cake, this dessert is as beautiful as it is delicious. It’s effortlessly impressive for gatherings, simple enough for weeknight baking sessions, and versatile enough to satisfy every sweet tooth at the table. From the lemon-infused batter to the glossy lemon glaze, every bite bursts with freshness and sweetness in the most delightful way.
Ingredients You’ll Need
This Lemon Blueberry Sheet Cake Recipe calls for straightforward, everyday ingredients that each play an important role. The flour and leavening agents provide the perfect rise and structure, while the butter and buttermilk keep the cake tender and moist. Fresh lemon and blueberries bring vibrant flavors and pops of color that make this cake irresistibly inviting.
- All-purpose flour: The foundation for the cake’s soft, yet sturdy texture.
- Granulated sugar: Adds just the right amount of sweetness to balance the tart lemon.
- Baking powder and baking soda: Crucial for a light and fluffy crumb.
- Salt: Enhances all the flavors perfectly without overpowering.
- Unsalted butter: Provides richness and a tender crumb when creamed with sugar.
- Buttermilk: Adds moisture and a slight tang to complement the lemon.
- Eggs: Bind the ingredients together and add body.
- Vanilla extract: Deepens the flavor and balances citrus notes.
- Lemon zest and fresh lemon juice: Deliver that bright, refreshing lemon punch.
- Fresh blueberries: Juicy bursts that create delightful surprises inside every slice.
- Powdered sugar: For a sweet, smooth glaze to finish the cake beautifully.
How to Make Lemon Blueberry Sheet Cake Recipe
Step 1: Prepare Your Batter
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish, then lightly flour it to prevent sticking. Whisk together your dry ingredients—flour, baking powder, baking soda, and salt—until well blended. In a separate large bowl, cream your softened butter and sugar until the mixture is fluffy and light; this step is key for a tender cake. Then, beat in the eggs one at a time, followed by vanilla extract, lemon zest, and lemon juice. Gradually alternate adding the dry ingredients and buttermilk, mixing just until combined to keep the cake tender.
Step 2: Fold in Blueberries
Next, gently fold fresh blueberries into the batter. Be careful not to overmix here—those berries are delicate and you want to keep them whole so each slice has a juicy burst rather than a sea of purple.
Step 3: Bake the Cake
Pour the batter evenly into your prepared baking dish. Place it in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. The cake will have a golden top and a wonderful lemon aroma filling your kitchen. Once done, allow it to cool for 15 minutes in the pan before transferring it onto a wire rack to cool completely.
Step 4: Make the Lemon Glaze
While the cake cools, whisk together powdered sugar, fresh lemon juice, and lemon zest to create a bright, tangy glaze. The glaze adds a glossy finish and extra lemon flavor that perfectly balances the sweetness.
Step 5: Glaze and Serve
Once the cake is completely cool, drizzle the lemon glaze evenly over the top. The glaze should gently set as it soaks in, leaving a luscious and slightly tangy coating. Then, cut your cake into squares and get ready to enjoy every delicious bite.
How to Serve Lemon Blueberry Sheet Cake Recipe
Garnishes
For an extra touch of elegance, sprinkle some additional lemon zest or a handful of fresh blueberries right on top of the glazed cake. A few edible flowers or a dusting of powdered sugar also makes for a charming presentation that’s sure to impress guests.
Side Dishes
This cake pairs beautifully with light, flavorful sides such as a dollop of whipped cream, a scoop of vanilla bean ice cream, or a simple bowl of fresh berries. Serving it alongside a cup of hot tea or a chilled glass of sparkling lemonade elevates the entire experience.
Creative Ways to Present
Want to make this Lemon Blueberry Sheet Cake Recipe stand out even more? Try layering it with whipped cream and fresh blueberries for a quick trifle, or serve smaller cut squares on dessert platters with tiny spoons for casual parties. Wrapping individual slices in parchment paper and tying them with a ribbon creates adorable take-home treats.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Blueberry Sheet Cake Recipe stays fresh when stored in an airtight container at room temperature for up to two days. For longer freshness, refrigerate and consume within a week to enjoy the flavors at their best.
Freezing
This cake freezes beautifully if wrapped tightly in plastic wrap and then placed in a freezer-safe container or bag. Freeze for up to three months, making it perfect for preparing ahead of summer celebrations or other special occasions.
Reheating
To enjoy the cake warm, thaw frozen slices at room temperature and then heat briefly in the microwave for 10 to 15 seconds. This step revives the soft texture and enhances the lemony aroma without drying out the cake.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just make sure to thaw and drain them well to avoid adding extra moisture to the batter, which could affect the cake’s texture. Frozen blueberries work great, especially when fresh ones are out of season.
What can I substitute for buttermilk?
If you don’t have buttermilk, no worries. Simply mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice, let it sit for 5 minutes, and use it as a perfect stand-in to maintain the cake’s tender crumb and tangy flavor.
Is this cake very sweet or more tart?
This Lemon Blueberry Sheet Cake Recipe strikes a lovely balance between sweet and tart. The sugar and glaze provide sweetness, while the lemon zest and juice add refreshing brightness, keeping each bite vibrant and far from overly sugary.
Can I make this cake gluten-free?
You can experiment by substituting all-purpose flour with a gluten-free flour blend that’s suited for baking. Just be sure the blend contains xanthan gum or similar to maintain the cake’s structure and moisture.
How do I avoid blueberries sinking to the bottom?
To keep blueberries from sinking, toss them lightly in flour before folding them into the batter. This coating helps suspend them evenly throughout the cake during baking.
Final Thoughts
This Lemon Blueberry Sheet Cake Recipe has become one of my absolute favorites to bake and share because it feels like sunshine on a plate. Whether you’re serving it at a casual brunch or a celebratory party, it always brings smiles and warm compliments. Don’t hesitate to try it yourself—you’ll love how effortlessly it comes together and how delightfully it tastes!
Print
Lemon Blueberry Sheet Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 55-60 minutes
- Yield: 12-16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Blueberry Sheet Cake is a vibrant and moist dessert perfect for any summer occasion. Bursting with fresh blueberries and tangy lemon zest, it’s topped with a zesty lemon glaze that complements the tender crumb beautifully. Easy to make and sure to impress, this cake combines classic flavors with a refreshing twist.
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup buttermilk (or substitute with milk and 1 tablespoon vinegar)
- 3 large eggs
- 2 teaspoons vanilla extract
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 1/2 cups fresh blueberries (or frozen blueberries, thawed and drained)
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- Zest of 1 lemon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to ensure the cake does not stick during baking.
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until fully combined and aerated.
- Cream Butter and Sugar: In another large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, incorporating air for a moist cake.
- Add Eggs and Flavorings: Beat in the eggs one at a time, followed by the vanilla extract, lemon zest, and fresh lemon juice, ensuring each is fully incorporated.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk into the butter mixture, starting and ending with the dry ingredients. Mix gently until the batter is smooth but be careful not to overmix.
- Fold in Blueberries: Gently fold the fresh or thawed blueberries into the batter, distributing them evenly without crushing.
- Bake the Cake: Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before glazing.
- Prepare the Glaze: Whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth and pourable to form a bright, tangy glaze.
- Glaze the Cake: Drizzle the lemon glaze evenly over the cooled cake, letting it settle and set before serving.
- Serve: Once the glaze has set, cut the cake into 12 to 16 squares and serve to enjoy this summery delight.
Notes
- For a dairy-free version, use a plant-based butter substitute and almond or oat milk with vinegar to mimic buttermilk.
- Ensure blueberries are dry before folding into the batter to prevent excess moisture that could affect baking.
- The glaze can be adjusted in thickness by adding more powdered sugar or lemon juice as desired.
- Use fresh lemon zest and juice for the best flavor intensity—bottled lemon juice will not provide the same freshness.
- Store leftover cake covered in the refrigerator for up to 3 days or freeze for longer storage.
