Lemon Blueberry Sheet Cake: Easy Recipe & Baking Tips

Lemon Blueberry Sheet Cake: just the name conjures images of sunny afternoons and the sweet, tangy aroma filling your kitchen, doesn’t it? This isn’t just any cake; it’s a slice of pure happiness, baked into a convenient and crowd-pleasing form. Forget fussy layer cakes – this sheet cake is all about ease and maximum flavor impact.

Sheet cakes, in general, have a fascinating history, evolving from simple everyday cakes to celebratory treats. Their beauty lies in their simplicity, making them perfect for potlucks, birthdays, or even a “just because” kind of day. The addition of lemon and blueberries elevates this particular sheet cake to something truly special. The bright citrus notes of the lemon perfectly complement the juicy sweetness of the blueberries, creating a flavor explosion in every bite.

What makes this Lemon Blueberry Sheet Cake so irresistible? It’s the perfect balance of textures – a tender, moist crumb studded with bursts of juicy blueberries, all topped with a luscious lemon glaze. It’s also incredibly easy to make, requiring minimal effort for maximum reward. Plus, the sheet cake format means there’s plenty to share (or keep all to yourself – we won’t judge!). Get ready to experience a taste of sunshine with every slice!

this RECIPE

Ingredients:

• For the Cake:
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 1/2 cups fresh blueberries, rinsed and dried
• 2 tablespoons all-purpose flour (for tossing with blueberries)
• Zest of 1 lemon
• For the Lemon Glaze:
• 2 cups powdered sugar
• 1/4 cup fresh lemon juice (from about 1-2 lemons)
• 1-2 tablespoons milk (or more lemon juice, if preferred)
• 1/2 teaspoon vanilla extract

Preparing the Cake Batter:

1. Preheat and Prepare: First things first, let’s get that oven ready! Preheat your oven to 350°F (175°C). While it’s heating up, grease and flour a 9×13 inch baking pan. You can also line it with parchment paper, leaving an overhang for easy removal – I find this makes things so much simpler!
2. Combine Dry Ingredients: In a large bowl, whisk together the 3 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisking ensures everything is evenly distributed, which is key for a light and fluffy cake. Set this bowl aside for now.
3. Cream Butter and Sugar: In a separate, large mixing bowl (or the bowl of your stand mixer), cream together the 1 cup (2 sticks) of softened unsalted butter and 2 cups of granulated sugar until light and fluffy. This usually takes about 3-5 minutes on medium speed. The mixture should be noticeably lighter in color and texture. This step is crucial for incorporating air into the batter, which contributes to the cake’s tenderness.
4. Add Eggs and Vanilla: Beat in the 3 large eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the 1 teaspoon of vanilla extract. Vanilla extract enhances the overall flavor profile of the cake, adding a touch of warmth and sweetness.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the 1 cup of buttermilk. Begin and end with the dry ingredients. So, add about 1/3 of the dry ingredients, then 1/2 of the buttermilk, then another 1/3 of the dry ingredients, the remaining buttermilk, and finally the last 1/3 of the dry ingredients. Mix until just combined. Be careful not to overmix, as this can lead to a tough cake. Overmixing develops the gluten in the flour, resulting in a less tender crumb.
6. Prepare the Blueberries: In a small bowl, toss the 1 1/2 cups of fresh blueberries with 2 tablespoons of all-purpose flour. This helps prevent the blueberries from sinking to the bottom of the cake during baking. It also helps them distribute more evenly throughout the batter.
7. Add Blueberries and Lemon Zest: Gently fold the floured blueberries and the zest of 1 lemon into the cake batter. Be careful not to crush the blueberries. The lemon zest adds a bright, citrusy flavor that complements the blueberries perfectly.

Baking the Cake:

1. Pour into Pan: Pour the cake batter into the prepared 9×13 inch baking pan and spread it evenly.
2. Bake: Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached. The baking time may vary depending on your oven, so keep an eye on it.
3. Cool: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. If you used parchment paper, you can simply lift the cake out of the pan using the overhang.

Preparing the Lemon Glaze:

1. Combine Ingredients: In a medium bowl, whisk together the 2 cups of powdered sugar, 1/4 cup of fresh lemon juice, 1-2 tablespoons of milk (or more lemon juice, if preferred), and 1/2 teaspoon of vanilla extract until smooth. Add more milk or lemon juice, a teaspoon at a time, until you reach your desired consistency. The glaze should be pourable but not too thin.
2. Adjust Consistency: If the glaze is too thick, add a little more milk or lemon juice. If it’s too thin, add a little more powdered sugar.

Assembling the Cake:

1. Glaze the Cake: Once the cake is completely cooled, pour the lemon glaze evenly over the top. You can use a spatula to spread it if needed.
2. Let Glaze Set: Allow the glaze to set for at least 30 minutes before slicing and serving. This will prevent the glaze from running when you cut the cake.
3. Serve and Enjoy: Slice the cake into squares and serve. This Lemon Blueberry Sheet Cake is perfect for brunch, dessert, or any special occasion! It’s also delicious served with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips and Variations:

• Use Frozen Blueberries: If you don’t have fresh blueberries, you can use frozen blueberries. Just be sure to thaw them completely and pat them dry with paper towels before tossing them with flour. This will help prevent them from bleeding into the batter.
• Add Almond Extract: For a slightly different flavor, try adding 1/4 teaspoon of almond extract to the cake batter along with the vanilla extract. Almond extract complements the blueberries and lemon beautifully.
• Make it Gluten-Free: To make this cake gluten-free, simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum, as this will help bind the ingredients together.
• Add a Crumble Topping: For an extra layer of flavor and texture, consider adding a crumble topping to the cake before baking. To make a crumble topping, combine 1/2 cup of all-purpose flour, 1/4 cup of granulated sugar, 1/4 cup of cold butter (cut into small pieces), and 1/4 cup of chopped nuts (such as pecans or walnuts). Mix the ingredients together with your fingers until they form coarse crumbs. Sprinkle the crumble topping evenly over the cake batter before baking.
• Lemon Poppy Seed Variation: Add 2 tablespoons of poppy seeds to the batter along with the lemon zest for a Lemon Poppy Seed Blueberry Cake.
• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Enjoy your homemade Lemon Blueberry Sheet Cake! I hope you love it as much as I do!

Conclusion:

This Lemon Blueberry Sheet Cake isn’t just another recipe; it’s a guaranteed crowd-pleaser that deserves a spot in your baking repertoire. The bright, zesty lemon perfectly complements the sweet burst of blueberries, creating a flavor combination that’s both refreshing and comforting. The sheet cake format makes it incredibly easy to prepare and serve, perfect for everything from casual weeknight desserts to potlucks and birthday celebrations. It’s truly a must-try for anyone who appreciates simple, delicious baking.

But the best part? It’s incredibly versatile! For a truly decadent experience, try serving a slice warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A light dusting of powdered sugar adds an elegant touch, or you could even drizzle it with a simple lemon glaze made from powdered sugar and lemon juice. If you’re feeling adventurous, consider adding a handful of chopped pecans or walnuts to the batter for a delightful textural contrast.

For variations, you could easily swap out the blueberries for other berries like raspberries or blackberries, or even a mix of all three! If you’re not a fan of lemon, orange zest works beautifully as well. You could also experiment with different extracts, such as almond or vanilla, to customize the flavor to your liking. And for a truly special occasion, consider frosting the cake with a cream cheese frosting for an extra layer of richness and tang.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. The simplicity of the preparation combined with the incredible flavor makes it a winner every time. It’s the kind of cake that disappears quickly, leaving everyone wanting more. This Lemon Blueberry Sheet Cake is a guaranteed success.

Don’t be intimidated by baking – this recipe is incredibly forgiving and easy to follow. Even if you’re a beginner baker, I promise you can make this cake! Just follow the instructions carefully, and you’ll be rewarded with a moist, flavorful, and utterly irresistible treat.

I’m so excited for you to try this recipe! Once you do, I’d love to hear about your experience. Did you make any variations? What did your family and friends think? Share your photos and stories in the comments below! Your feedback is invaluable, and it helps me continue to create and share recipes that you’ll love. So go ahead, preheat your oven, gather your ingredients, and get ready to bake up a batch of this amazing Lemon Blueberry Sheet Cake. You won’t regret it! I can’t wait to hear what you think. Happy baking!