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
Scale
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.