Lemon Blueberry Sheet Cake
Easy, quick, and delicious, the Lemon Blueberry Sheet Cake is a delightful treat perfect for summer BBQs, birthday parties, or simply as a sweet snack. This cake boasts a refreshing lemon flavor complemented by juicy blueberries, making it an absolute crowd-pleaser. With its bright flavors and simple preparation, it’s sure to become a favorite in your dessert rotation!
Why You’ll Love This Recipe
- Quick Preparation: This cake can be made in just one hour and five minutes, making it ideal for last-minute gatherings.
- Versatile Flavor: The combination of lemon and blueberry offers a refreshing taste that suits any occasion.
- Easy to Serve: As a sheet cake, it’s easy to cut into squares and serve at parties or family gatherings.
- Moist and Fluffy Texture: The buttermilk keeps this cake moist while the creaming method ensures a light texture.
- Perfect for Leftovers: This cake stays fresh for days, making it great for meal prep or enjoying throughout the week.
Tools and Preparation
Before you start baking your Lemon Blueberry Sheet Cake, gather your essential tools and equipment. Having everything ready will streamline the process and ensure your kitchen remains organized.
Essential Tools and Equipment
- Stand mixer or hand mixer
- 9×13 baking dish
- Parchment paper
- Mixing bowls
- Whisk
- Spatula
Importance of Each Tool
- Stand mixer or hand mixer: This tool makes creaming butter and sugar effortless, resulting in a light batter.
- Parchment paper: It prevents sticking and makes removing the cake from the pan much easier.
- Spatula: A spatula is essential for gently folding in blueberries without crushing them.
Ingredients
Easy, quick, delicious – and perfect for everything from summer BBQs to tasty snacks!
Dry Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoon salt
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
Blueberries & Glaze
- 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 with butter. Line it with parchment paper so there’s an overhang on the two long sides of the pan. This will make removing the cake much easier!
Step 2: Mix Dry Ingredients
In a medium mixing bowl, whisk together the dry ingredients: flour through salt. Set aside.
Step 3: Cream Butter and Sugar
In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter and granulated sugar until light and fluffy.
Step 4: Add Eggs and Buttermilk
Add the eggs one at a time along with vanilla extract and buttermilk. Mix on low speed until all ingredients are well incorporated.
Step 5: Combine Dry Ingredients
Gradually add in the dry ingredients while mixing until no streaks of flour remain in the batter.
Step 6: Add Lemon Juice and Zest
Mix in the lemon juice and zest until fully blended.
Step 7: Fold in Blueberries
Gently fold in blueberries using a spatula to avoid breaking them apart.
Step 8: Bake
Pour the 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 to cool completely.
Step 9: Prepare Glaze
Combine powdered sugar with lemon juice in a bowl. Pour over the cooled cake once it’s ready to glaze.
Step 10: Garnish & Serve
Let the glaze harden before garnishing with fresh fruit if desired. Cut into squares and enjoy your delicious Lemon Blueberry Sheet Cake!
How to Serve Lemon Blueberry Sheet Cake
Lemon Blueberry Sheet Cake is a delightful treat that can be served in various ways to enhance its flavor and presentation. Here are some creative serving suggestions that will impress your guests.
Classic Slice
- Serve a generous slice of the cake on its own for a simple yet satisfying dessert.
With Fresh Whipped Cream
- Add a dollop of freshly whipped cream to each slice for a creamy, rich contrast to the tangy lemon flavor.
Paired with Vanilla Ice Cream
- A scoop of vanilla ice cream alongside the warm cake creates a delicious melt-in-your-mouth experience.
Garnished with Fresh Berries
- Top each slice with a few fresh blueberries or raspberries to elevate the visual appeal and add freshness.
Drizzled with Extra Glaze
- For those who love sweetness, drizzle extra lemon glaze over each piece just before serving for an added citrus punch.
As Part of a Dessert Platter
- Cut the cake into small squares and serve it on a platter with other desserts for a festive gathering or celebration.
How to Perfect Lemon Blueberry Sheet Cake
To achieve the best results with your Lemon Blueberry Sheet Cake, consider these helpful tips. They will ensure your cake is moist, flavorful, and visually appealing.
- Use Fresh Blueberries: Fresh blueberries yield better flavor compared to frozen ones. Tossing them in flour prevents sinking during baking.
- Measure Ingredients Accurately: Use a kitchen scale or measuring cups for precise measurements. This ensures consistent results every time.
- Don’t Overmix Batter: Mix until just combined to keep the cake light and fluffy. Overmixing can lead to dense cake.
- Adjust Baking Time: Keep an eye on your oven’s temperature as it may vary. Check for doneness a few minutes early to avoid overbaking.
- Cool Before Glazing: Allow the cake to cool completely before adding the glaze. This prevents it from melting off and maintains its decorative look.
- Store Properly: Keep leftovers in an airtight container at room temperature or refrigerate if you prefer it chilled. Enjoy within a few days for best flavor.
Best Side Dishes for Lemon Blueberry Sheet Cake
Pairing side dishes with your Lemon Blueberry Sheet Cake can enhance your dessert experience. Here are some excellent options that complement its bright flavors.
- Fruit Salad: A mix of seasonal fruits adds freshness and balances sweetness perfectly.
- Citrus Sorbet: The refreshing taste of citrus sorbet cleanses the palate and pairs well with lemon flavors.
- Cheese Platter: A selection of cheese, especially creamy varieties like Brie, provides a savory contrast to the sweet cake.
- Herbed Yogurt Dip: Serve herbed yogurt as a dip alongside fresh vegetables for a light appetizer before dessert.
- Pistachio Crumble: A crunchy pistachio crumble adds texture when sprinkled on top of each slice.
- Tea or Coffee: Offering brewed tea or coffee enhances the dessert experience, providing warmth that complements this light cake beautifully.
Common Mistakes to Avoid
Baking a Lemon Blueberry Sheet Cake can be delightful, but avoiding common mistakes will ensure your cake turns out perfectly.
- Not measuring ingredients correctly: Accurate measurements are crucial in baking. Use a kitchen scale or measuring cups for precision to avoid a dense or dry cake.
- Overmixing the batter: Mixing too much can lead to a tough texture. Combine ingredients until just incorporated for a light and fluffy cake.
- Not preheating the oven: Baking in an unheated oven can affect rising and texture. Always preheat your oven for consistent results.
- Using stale ingredients: Expired baking powder or old blueberries can ruin your cake. Check expiration dates before you start baking.
- Skipping the glaze: The glaze adds flavor and moisture. Don’t skip it; pour it on while the cake is still slightly warm for the best absorption.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Can last up to 5 days in the fridge.
Freezing Lemon Blueberry Sheet Cake
- Wrap slices tightly in plastic wrap and then aluminum foil.
- Freeze for up to 3 months for best quality.
Reheating Lemon Blueberry Sheet Cake
- Oven: Preheat to 350°F, place the cake on a baking sheet, and heat for about 10-15 minutes until warm.
- Microwave: Heat individual slices for 20-30 seconds on medium power; check to prevent overheating.
- Stovetop: Place slices in a skillet with a lid over low heat; warm gently for about 5-8 minutes.
Frequently Asked Questions
Here are some common queries about making Lemon Blueberry Sheet Cake.
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well! Just toss them in flour as you would with fresh ones to prevent sinking.
How do I know when my Lemon Blueberry Sheet Cake is done?
Insert a toothpick into the center; if it comes out with moist crumbs (not wet batter), it’s ready!
What if I don’t have buttermilk?
You can make a substitute by mixing one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
Can I customize this Lemon Blueberry Sheet Cake recipe?
Absolutely! You can add nuts, swap blueberries for other berries, or even add lemon zest for extra flavor.
Final Thoughts
This Lemon Blueberry Sheet Cake is not only easy to make but also incredibly versatile. Perfect for summer gatherings or just a cozy afternoon snack, you can customize it based on your favorite flavors. Give this recipe a try, and enjoy the delightful combination of lemon and blueberry!
Lemon Blueberry Sheet Cake
- Total Time: 55 minutes
- Yield: Approximately 12 servings 1x
Description
Lemon Blueberry Sheet Cake is a refreshing and delightful dessert that perfectly combines zesty lemon with sweet, juicy blueberries. Ideal for summer BBQs, birthday parties, or as a simple sweet snack, this easy-to-make cake is sure to impress your family and friends. With its moist texture from buttermilk and lightness achieved through the creaming method, each slice is bursting with flavor. Topped with a tangy lemon glaze, this cake becomes an irresistible treat that you’ll want to bake again and again!
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
- 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
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 baking dish lined with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a stand mixer or using a hand mixer, cream together softened butter and sugar until fluffy.
- Add eggs one at a time along with buttermilk and vanilla; mix until combined.
- Gradually incorporate dry ingredients until just combined, then mix in lemon juice and zest.
- Gently fold in blueberries.
- Pour batter into the prepared dish and bake for 40-45 minutes or until a toothpick comes out clean.
- Prepare glaze by mixing powdered sugar with lemon juice; pour over cooled cake before slicing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 90g)
- Calories: 290
- Sugar: 26g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
