Easy, quick, and delicious—Lemon Blueberry Sheet Cake is perfect for everything from summer BBQs to tasty snacks! This delightful cake combines the fresh flavors of lemon and blueberries, creating a moist treat that everyone will love. Its simple preparation makes it an ideal choice for both novice bakers and seasoned chefs alike.

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Why You’ll Love This Recipe

Quick to Make: This recipe takes just over an hour from start to finish, making it a great choice for last-minute gatherings.
Bursting with Flavor: The combination of zesty lemon and sweet blueberries creates a refreshing taste that’s enjoyable year-round.
Perfect for Any Occasion: Whether it’s a birthday party or a casual get-together, this cake fits right in.
Customizable: Feel free to swap out blueberries for other fruits like raspberries or blackberries for a different twist.
Easily Serves a Crowd: With 16 servings, this sheet cake is great for feeding family and friends.

Tools and Preparation

Before you start baking your Lemon Blueberry Sheet Cake, gather your tools and equipment. Having the right utensils on hand will make the process smoother and more enjoyable.

Essential Tools and Equipment

Stand mixer or hand mixer
Mixing bowls
Whisk
Rubber spatula
9×13 baking dish
Parchment paper
Toothpick (for testing doneness)

Importance of Each Tool

Stand mixer or hand mixer: These make creaming butter and sugar easy, resulting in a light, fluffy batter.
Mixing bowls: Essential for combining ingredients without mess; larger bowls prevent spills while mixing.
Rubber spatula: Perfect for folding in delicate ingredients like blueberries without crushing them.

Ingredients

Easy, quick, delicious – and perfect for everything from summer BBQs to tasty snacks!

Ingredients:
– 3 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1 1/4 teaspoon salt
– 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 Tbs flour
– 2 1/2 cups powdered sugar
– 1/3 cup lemon juice

How to Make Lemon Blueberry Sheet Cake

Step 1: Preheat the Oven

Preheat the oven to 350 degrees F. Grease a 9×13 baking dish, then line it with parchment paper. Ensure there’s an overhang on the two long sides of the pan. This will make removing the cake much easier!

Step 2: Prepare the Batter

In a medium mixing bowl, whisk together the dry ingredients: flour through salt. Set aside. In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the sugar and butter until light and fluffy.

Add the eggs, vanilla extract, and buttermilk; mix on low speed until fully incorporated. Gradually add the dry ingredients until no streaks of flour remain. Finally, mix in the lemon juice and zest. Gently fold in the blueberries using a spatula.

Step 3: Bake the Cake

Pour the cake batter into your prepared baking dish. Bake for about 40–45 minutes or until a toothpick inserted into the center comes out with moist crumbs. Allow it to cool completely. You can lift the cake out of the pan before glazing or leave it in the dish to serve.

Step 4: Add the Glaze

For the glaze, combine powdered sugar and lemon juice in a bowl until smooth. Pour over the cooled cake once it has set slightly. Let it harden before garnishing with fresh fruit if desired, then serve!

How to Serve Lemon Blueberry Sheet Cake

Lemon Blueberry Sheet Cake is a delightful dessert that can be enjoyed in many ways. Whether you’re hosting a summer gathering or just enjoying a sweet treat at home, here are some creative serving suggestions.

Fresh Fruit Garnish

Top each slice with fresh blueberries and lemon slices for a vibrant presentation.

Whipped Cream

Serve with a dollop of freshly whipped cream to add richness and creaminess.

Ice Cream

Pair your cake with a scoop of vanilla or lemon sorbet for a refreshing contrast.

Lemon Curd Drizzle

Drizzle some lemon curd over the cake for an extra burst of lemon flavor.

Tea or Coffee Pairing

Enjoy slices of cake alongside a cup of tea or coffee, enhancing the flavors beautifully.

Picnic Treats

Cut into squares and pack for picnics; it’s easy to transport and share!

How to Perfect Lemon Blueberry Sheet Cake

To ensure your Lemon Blueberry Sheet Cake turns out perfectly every time, consider these helpful tips.

Room Temperature Ingredients: Use eggs and butter at room temperature for better mixing, which results in a fluffier cake.
Don’t Overmix: Mix just until combined when adding dry ingredients to prevent a dense texture.
Toss Blueberries in Flour: Coat blueberries in flour before adding them to the batter. This helps prevent them from sinking during baking.
Test for Doneness: Insert a toothpick into the center; it should come out with moist crumbs, not wet batter.
Cool Completely: Allow the cake to cool completely before applying the glaze for the best texture and flavor absorption.
Store Properly: Keep any leftovers in an airtight container at room temperature for up to three days to maintain freshness.

Best Side Dishes for Lemon Blueberry Sheet Cake

Pairing side dishes with your Lemon Blueberry Sheet Cake can enhance the overall experience. Here are some great options that complement its flavors well.

Fruit Salad: A mix of seasonal fruits such as strawberries, kiwi, and melons adds freshness.
Cheese Platter: Serve with a selection of soft cheeses like brie or goat cheese for a creamy contrast.
Popsicles: Homemade lemon or blueberry popsicles make for a fun, refreshing side.
Yogurt Parfait: Layer yogurt with granola and berries for a deliciously creamy accompaniment.
Savory Scones: Pair with lemon-infused scones for an unexpected savory touch.
Sparkling Water: Offer sparkling water with lemon slices as a light beverage option that enhances the citrus notes of the cake.
Chocolate-Covered Strawberries: These provide a sweet and slightly tart bite that complements the cake beautifully.
Mint Tea: A chilled mint tea can refresh your palate after enjoying this rich dessert.

Common Mistakes to Avoid

Baking a Lemon Blueberry Sheet Cake can be simple, but there are common pitfalls to watch out for. Here are some mistakes to avoid:

Using cold ingredients: Always use room temperature eggs and butter. Cold ingredients can cause the batter to not mix evenly, affecting the cake’s texture.
Overmixing the batter: Mixing too much can lead to a dense cake. Stop mixing as soon as you no longer see dry flour.
Not measuring flour correctly: Use the spoon-and-level method for accurate flour measurement. Scooping directly from the bag can pack the flour and alter the recipe.
Skipping the parchment paper: This makes removing the cake easier. If you skip it, your cake may stick to the pan, making it difficult to serve.
Ignoring cooling time: Letting the cake cool completely before glazing is essential. Otherwise, the glaze will melt off instead of setting nicely.

Storage & Reheating Instructions

Refrigerator Storage

Store in an airtight container for up to 5 days.
Keep the cake at room temperature for up to 2 days if covered.

Freezing Lemon Blueberry Sheet Cake

Wrap tightly in plastic wrap and then in aluminum foil.
The cake can be frozen for up to 3 months.

Reheating Lemon Blueberry Sheet Cake

Oven: Preheat to 350°F, cover with foil, and heat for about 10-15 minutes.
Microwave: Heat a slice on high for about 10-15 seconds until warm.
Stovetop: Place a slice in a skillet on low heat, cover, and warm for about 5 minutes.

Frequently Asked Questions

Here are some common questions about making Lemon Blueberry Sheet Cake:

Can I use frozen blueberries for Lemon Blueberry Sheet Cake?

Yes! Just toss them in flour before adding them to prevent sinking.

How do I enhance the lemon flavor in my sheet cake?

Consider adding more lemon zest or using lemon extract along with fresh juice.

What is the best way to glaze my Lemon Blueberry Sheet Cake?

Make sure your cake is completely cool before applying the glaze for a beautiful finish.

Can I make this Lemon Blueberry Sheet Cake gluten-free?

Yes! Substitute all-purpose flour with a gluten-free blend designed for baking.

Final Thoughts

This Lemon Blueberry Sheet Cake is incredibly versatile and perfect for any occasion. Its bright flavors make it ideal for summer gatherings or cozy family snacks. Feel free to customize it by adding nuts or other fruits. Give this delightful recipe a try; it’s sure to impress!

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Lemon Blueberry Sheet Cake

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Author: Nora
Total Time: 0 hours
Yield: Serves approximately 16 people 1x

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Description

Lemon Blueberry Sheet Cake is a delightful dessert that is both refreshing and easy to make. With its bright flavors of zesty lemon and sweet blueberries, this moist cake is perfect for any occasion—from summer BBQs to casual get-togethers. The simple preparation process makes it accessible for bakers of all skill levels, ensuring that everyone can enjoy this luscious treat. Whether you serve it at a party or as an afternoon snack, topped with fresh fruit or a dollop of whipped cream, this cake is sure to impress.

Ingredients

Scale

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoon salt
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 Tbs flour
2 1/2 cups powdered sugar
1/3 cup lemon juice

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13 baking dish lined with parchment paper.
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a stand mixer, cream the softened butter and sugar until fluffy. Add the eggs, vanilla extract, and buttermilk; mix well.
Gradually incorporate the dry ingredients until just combined. Gently fold in the lemon juice and zest followed by the blueberries.
Pour the batter into your prepared dish and bake for 40–45 minutes or until a toothpick comes out clean.
Allow cooling before glazing with a mixture of powdered sugar and lemon juice.

Prep Time: 20 minutes
Cook Time: 40–45 minutes
Category: Dessert
Method: Baking
Cuisine: American