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Lemon Blueberry Sheet Cake Recipe

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★★★★★

4.8 from 66 reviews

This Lemon Blueberry Sheet Cake is a moist and tender delight combining the bright flavors of fresh lemon and juicy blueberries. It features a fluffy lemon-infused batter studded with plump blueberries, topped with a tangy lemon glaze for a perfect balance of sweet and tart. Ideal for gatherings or as a refreshing dessert, this easy-to-make sheet cake brings vibrant spring and summer flavors to your table.

Ingredients

Scale

Dry Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 teaspoon salt
  • 1 tablespoon flour (for blueberries)

Wet Ingredients

  • 1 cup butter (2 sticks), softened
  • 1 1/2 cups granulated sugar
  • Juice and zest of 2 lemons (about 1/4 cup lemon juice)
  • 4 large eggs
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups fresh blueberries, tossed with 1 tablespoon flour

For the Lemon Glaze

  • 2 1/2 cups powdered sugar
  • 1/3 cup lemon juice

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a sheet pan (typically 9×13 inches) or line it with parchment paper for easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes using a hand or stand mixer.
  4. Add Lemon and Eggs: Stir in the lemon zest and juice, then add the eggs one at a time, beating well after each to fully incorporate.
  5. Combine Wet and Dry: Alternately add the dry ingredients and buttermilk into the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to keep the batter light.
  6. Add Vanilla and Blueberries: Stir in the vanilla extract. Carefully fold in the blueberries tossed with 1 tablespoon flour to prevent them from sinking.
  7. Bake the Cake: Pour the batter evenly into the prepared sheet pan. Smooth the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  8. Prepare Lemon Glaze: While the cake bakes, whisk together the powdered sugar and lemon juice until smooth and pourable.
  9. Glaze the Cake: Once the cake has cooled slightly but is still warm, drizzle the lemon glaze evenly over the top. Allow the glaze to set before slicing.
  10. Serve: Cut into squares and serve. Store leftovers covered at room temperature for up to 3 days or refrigerate for longer freshness.

Notes

  • Tossing blueberries with flour helps keep them from sinking to the bottom of the cake while baking.
  • Use fresh lemon juice and zest for the best citrus flavor.
  • Allow the cake to cool slightly before adding glaze so it doesn’t melt and run off entirely.
  • You can substitute buttermilk with equal parts milk plus 1 tablespoon lemon juice or vinegar, let it sit for 5 minutes.
  • To keep the cake moist, store in an airtight container.

Keywords: Lemon Blueberry Sheet Cake, lemon cake, blueberry cake, sheet cake, lemon glaze, summer dessert, easy cake recipe

Find it online: https://bitesizedbenny.com/lemon-blueberry-sheet-cake-recipe/