Description: This Lemon Blueberry Sheet Cake is a bright, flavorful, and incredibly moist dessert, perfect for any occasion. The delicate tang of lemon beautifully complements the sweet bursts of juicy blueberries, all baked into a tender sheet cake that’s easy to make and even easier to enjoy. Finished with a simple lemon glaze, this cake is a delightful treat for breakfast, brunch, dessert, or anytime you crave a taste of sunshine.
Why you will love this recipe:
- Effortless Elegance: Sheet cakes are the epitome of easy baking. No fussy layering or intricate decorating required. This recipe lets you enjoy a stunning, delicious dessert with minimal effort.
- Perfect Balance of Flavors: The combination of zesty lemon and sweet blueberries is a match made in culinary heaven. The tartness of the lemon cuts through the sweetness of the berries, creating a perfectly balanced flavor profile that will tantalize your taste buds.
- Moist and Tender Texture: The use of buttermilk and softened butter ensures a supremely moist and tender cake that stays fresh for days. No dry, crumbly cake here!
- Crowd-Pleasing Appeal: This cake is guaranteed to be a hit at any gathering. Its vibrant flavors and attractive appearance make it a showstopper that everyone will love.
- Versatile Delight: This cake can be served for almost any occasion. It is great for brunch, potlucks, casual gatherings, or even as a light dessert after dinner.
Introduction
Spring has sprung, and with it comes the craving for lighter, brighter, and more vibrant flavors. This Lemon Blueberry Sheet Cake perfectly captures the essence of the season, offering a delightful combination of zesty lemon and juicy blueberries in a simple yet elegant package. As a seasoned food blogger and cookbook author, I’m always on the lookout for recipes that are both delicious and approachable. This cake ticks all the boxes, delivering incredible flavor with minimal fuss.
Sheet cakes are my go-to for easy entertaining. They require minimal decorating skills, are easy to transport, and can feed a crowd without much effort. This Lemon Blueberry Sheet Cake is no exception. It’s perfect for everything from a casual family brunch to a potluck with friends.
What sets this cake apart is the harmonious blend of lemon and blueberry. The lemon zest and juice infuse the cake with a bright, citrusy aroma and flavor, while the blueberries provide bursts of sweetness and juicy texture. The buttermilk adds a subtle tang and helps to create a wonderfully moist and tender crumb. And let’s not forget the lemon glaze, which adds a final touch of sweetness and enhances the overall lemon flavor.
This recipe is designed to be foolproof, even for novice bakers. The instructions are clear and concise, and the ingredients are readily available. So, whether you’re a seasoned baker or just starting out, you can confidently create this delicious Lemon Blueberry Sheet Cake and impress your family and friends.
Ingredients:
For the Cake:
- 2 cups all-purpose flour: Provides the structure for the cake.
- 1 1/2 teaspoons baking powder: Leavening agent that helps the cake rise.
- 1/2 teaspoon baking soda: Another leavening agent that reacts with the buttermilk to create a light and airy texture.
- 1/2 teaspoon salt: Enhances the flavors of the other ingredients.
- 3/4 cup (1 1/2 sticks) unsalted butter, softened: Adds richness, moisture, and tenderness to the cake. Make sure the butter is properly softened for easy creaming.
- 1 cup granulated sugar: Sweetens the cake and contributes to its moistness.
- 2 large eggs: Bind the ingredients together and add richness and structure.
- 1 tablespoon lemon zest: Adds a concentrated burst of lemon flavor. Use a microplane zester for the best results.
- 1/4 cup fresh lemon juice: Enhances the lemon flavor and reacts with the baking soda to create a light texture.
- 1 teaspoon vanilla extract: Adds a touch of warmth and enhances the overall flavor.
- 1 cup buttermilk: Adds moisture, tenderness, and a subtle tang to the cake. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
- 1 1/2 cups fresh blueberries: Add bursts of sweetness and juicy texture. Toss them in 1 tablespoon of flour to prevent them from sinking to the bottom of the cake.
- 1 tablespoon flour (for tossing blueberries): Helps prevent the blueberries from sinking.
For the Lemon Glaze:
- 1 cup powdered sugar: Sweetens the glaze and creates a smooth, creamy consistency.
- 2 tablespoons fresh lemon juice: Adds a bright, citrusy flavor to the glaze.
- 1/2 teaspoon lemon zest: Enhances the lemon flavor of the glaze.
Preparation:
Step 1: Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper. This ensures that the cake won’t stick to the pan and makes it easy to remove. Parchment paper is your friend for easy clean up!
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking helps to evenly distribute the leavening agents and prevents lumps in the batter. Set aside the dry ingredients for later use.
Step 3: In a large bowl, beat the softened butter and sugar until light and fluffy. This process, known as creaming, incorporates air into the mixture, which helps to create a light and airy cake. Use an electric mixer for best results, and be patient – it may take a few minutes to achieve the desired consistency.
Step 4: Add the eggs one at a time, mixing well after each addition. This ensures that each egg is fully incorporated into the batter, which helps to create a smooth and even texture.
Step 5: Stir in the lemon zest, lemon juice, and vanilla extract. These ingredients add flavor and aroma to the cake.
Step 6: Alternate adding the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. This technique helps to prevent overmixing, which can result in a tough cake. Mix until just combined – do not overmix. Overmixing develops the gluten in the flour, which can lead to a dense, chewy texture.
Step 7: Gently fold in the blueberries. Toss the blueberries in flour before adding them to the batter to prevent them from sinking to the bottom of the cake during baking. Use a light hand when folding in the blueberries to avoid crushing them.
Step 8: Pour the batter into the prepared pan and spread evenly. Use a spatula to ensure that the batter is evenly distributed in the pan, which will help the cake bake evenly.
Step 9: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The baking time may vary depending on your oven, so it’s important to check the cake frequently. If the top of the cake is browning too quickly, you can tent it with foil.
Step 10: Let the cake cool completely in the pan before frosting. This prevents the frosting from melting and sliding off the cake.
Step 11: For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Add more lemon juice if the glaze is too thick, or more powdered sugar if it’s too thin.
Step 12: Drizzle the glaze over the cooled cake. Use a spoon or a piping bag to drizzle the glaze over the cake in an even layer.
Step 13: Slice and serve. Enjoy!
COOKING Rating:
- Ease of Preparation: Easy
- Taste: Excellent
- Appearance: Beautiful
Serving Suggestions:
- Serve the cake as a dessert after a light meal.
- Enjoy a slice with a cup of coffee or tea for a delightful afternoon treat.
- Serve it as a brunch item alongside fresh fruit and yogurt.
- Garnish with fresh blueberries and a sprig of mint for an extra touch of elegance.
- Serve warm with a scoop of vanilla ice cream.
Tips:
- Make sure the butter is softened to room temperature for easy creaming.
- Don’t overmix the batter, as this can result in a tough cake.
- Toss the blueberries in flour to prevent them from sinking to the bottom of the cake.
- Let the cake cool completely before frosting to prevent the frosting from melting.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
Prep Time:
20 minutes
Cook Time:
30-35 minutes
Total Time:
50-55 minutes
Nutritional Information (per serving):
(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.)
- Calories: 350
- Protein: 4g
- Sodium: 200mg
Conclusion
This Lemon Blueberry Sheet Cake is a delightful and easy-to-make dessert that is perfect for any occasion. The combination of zesty lemon and sweet blueberries creates a flavor explosion that will tantalize your taste buds. With its moist and tender texture and simple lemon glaze, this cake is sure to be a hit with family and friends. So, gather your ingredients, preheat your oven, and get ready to enjoy a slice of sunshine!
Questions and Answers:
Q1: Can I use frozen blueberries instead of fresh blueberries?
A: Yes, you can use frozen blueberries, but be sure to thaw them completely and pat them dry with a paper towel before tossing them in flour and adding them to the batter. This will help to prevent the batter from becoming too watery.
Q2: Can I make this cake ahead of time?
A: Yes, you can bake the cake a day or two in advance and store it in an airtight container at room temperature. Wait to glaze the cake until just before serving, as the glaze can become sticky over time.
Q3: Can I substitute the buttermilk with something else?
A: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes. You can also use plain yogurt thinned with a little milk.
Q4: Can I use a different type of glaze?
A: Absolutely! Feel free to experiment with different glazes. A simple vanilla glaze, a cream cheese frosting, or even a dusting of powdered sugar would all be delicious on this cake.
Q5: What is the best way to store the leftover cake?
A: The best way to store leftover cake is in an airtight container at room temperature. This will help to prevent it from drying out. The cake should stay fresh for up to 3 days.
