Lemon Blueberry Sheet Cake

If you’re after a crowd-pleasing dessert that balances vibrant citrus with pockets of juicy berries, look no further than this Lemon Blueberry Sheet Cake. Each slice delivers sunshine-bright lemon and sweet blueberries tucked in a soft, buttery crumb, all finished with a tangy, glossy lemon glaze. It’s the kind of cake that disappears fast at potlucks, summer picnics, or just as a midday treat that feels a little extra special.

Ingredients You’ll Need

The magic of Lemon Blueberry Sheet Cake is in its straightforward ingredients, each one playing a crucial role in building the cake’s fresh flavor and pillowy texture. Gather these fridge and pantry staples to whip up a cake that tastes like pure summer.

• All-purpose flour: Gives the cake its structure and ensures a soft, tender crumb.
• Baking powder: Helps the cake rise into a light, fluffy sheet.
• Baking soda: Works with the buttermilk and lemon for an even lift and tang.
• Salt: Balances the sweetness and brightens all the other flavors.
• Butter (softened): Lends rich, melt-in-your-mouth flavor and a moist crumb.
• Granulated sugar: Sweetens the cake and adds a bit of structure.
• Lemon juice & zest: Delivers punchy, aromatic citrus flavor in every bite—don’t skip the zest!
• Eggs: Bind everything together and add fluffiness.
• Buttermilk: Gives tenderness and extra tang; if you don’t have it, you can make your own with milk and lemon juice.
• Vanilla extract: Rounds out the cake’s flavor with warm, classic notes.
• Fresh blueberries (tossed with flour): Prevents the berries from sinking and keeps them juicy in every bite.
• Powdered sugar (for glaze): Creates a glossy, sweet layer to finish the cake.
• More lemon juice (for glaze): Keeps that zingy brightness echoing all the way to the top.

How to Make Lemon Blueberry Sheet Cake

Step 1: Prep the Pan and Oven

Start by preheating your oven to 350 degrees F. Grease a 9×13-inch baking dish and line it with parchment, making sure there’s an overhang on the long sides—this makes lifting out your Lemon Blueberry Sheet Cake a breeze for neat slices and drama-free serving.

Step 2: Whisk the Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This blends the leavening agents evenly, ensuring your cake rises beautifully and each bite tastes the same.

Step 3: Cream Butter and Sugar

In a stand mixer with the paddle attachment (or using hand beaters), beat the softened butter and granulated sugar together until light, fluffy, and pale—about 3-4 minutes. This little step infuses air, setting the stage for that irresistibly tender crumb.

Step 4: Add Eggs, Buttermilk, and Vanilla

Beat in the eggs one at a time, scraping the bowl between additions. Mix in the vanilla extract and buttermilk on low speed just until combined; overmixing here can lead to a dense cake, so go gently.

Step 5: Combine Wet and Dry, Then Add Lemon

With the mixer on low, gradually add the dry ingredients until no streaks remain. Next, fold in both the lemon juice and zest. This is where the batter takes on that fresh, citrusy fragrance that makes Lemon Blueberry Sheet Cake so special.

Step 6: Fold in Blueberries

Gently toss your fresh blueberries with a tablespoon of flour (to keep them from sinking), then fold them into the batter with a spatula. Aim for even distribution so every slice is dotted with juicy bursts.

Step 7: Bake

Pour the batter into your prepared baking dish and smooth the top. Bake for 40 to 45 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (but not wet batter). Let the cake cool completely before glazing—patience pays off here!

Step 8: Glaze and Serve

Whisk together the powdered sugar and lemon juice until smooth and pourable. Drizzle this luscious glaze over the cooled cake, allowing it to drip down the sides. Let it set, then lift the cake out for easy slicing or serve straight from the dish—either way, you’ll get rave reviews.

How to Serve Lemon Blueberry Sheet Cake

Garnishes

A little garnish can turn a simple sheet cake into a bakery-worthy showstopper. Try scattering extra fresh blueberries and thin curls of lemon zest over the glaze, or add edible flowers for a pop of color. A sprinkle of powdered sugar gives a final touch of elegance.

Side Dishes

Lemon Blueberry Sheet Cake is beautiful next to a dollop of freshly whipped cream or a scoop of vanilla ice cream. For brunches, pair it with lightly sweetened yogurt and a side of fresh berries.

Creative Ways to Present

For parties, cut the sheet cake into squares and nestle each piece into cupcake liners. Layer cubes of cake with extra berries and cream to make quick parfaits, or drizzle individual squares with a bit of warm blueberry compote for extra flair.

Make Ahead and Storage

Storing Leftovers

Leftover Lemon Blueberry Sheet Cake keeps beautifully for up to four days. Store it covered or in an airtight container at room temperature for the first two days, then move it to the fridge if you’re still savoring it.

Freezing

This cake freezes really well! Allow glazed slices to set, then wrap individual pieces or the whole slab tightly in plastic and freeze for up to two months. Thaw overnight in the fridge before serving.

Reheating

Enjoy leftovers straight from the fridge, or warm slightly (about 10-15 seconds in the microwave per piece) to amplify the lemony aroma and soften the crumb. The glaze will stay glossy and fresh!

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Just use them straight from the freezer and toss with flour before folding into the batter. This helps prevent the cake from turning purple and keeps the berries from sinking.

What if I don’t have buttermilk?

No buttermilk? No problem! Mix 1 cup milk with 1 tablespoon lemon juice or white vinegar, stir, and let it sit for 5 minutes to curdle. Use as a perfect swap in this Lemon Blueberry Sheet Cake.

Can I make Lemon Blueberry Sheet Cake ahead of time?

Yes! The cake can be baked a day in advance. Wait to glaze until you’re ready to serve, so it stays glossy and fresh-looking.

How do I prevent the blueberries from sinking?

Tossing your blueberries with flour before adding to the batter is the secret trick. This coats the berries and helps keep them suspended as the cake bakes.

Do I need a stand mixer for this recipe?

Not at all! A hand mixer works just as well, or you can use a sturdy wooden spoon and some elbow grease. The key is creaming the butter and sugar thoroughly for best texture.

Final Thoughts

Once you try this Lemon Blueberry Sheet Cake, it just might become your signature dessert. Every bite is a burst of sunshine, perfect for any gathering or just to treat yourself. Gather your berries, zest those lemons, and bake up a cake that brings smiles every single time!

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