The Lemon Blueberry Sheet Cake is your new go-to for effortless baking, offering a burst of bright, zesty lemon and sweet blueberries in every moist, tender bite. This recipe is perfect for gatherings, potlucks, or simply a delightful afternoon treat that’s incredibly easy to make.
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Key Ingredients for Lemon Blueberry Sheet Cake
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup milk (whole or 2%)
- Zest of 1 large lemon (about 1 tablespoon)
- ¼ cup fresh lemon juice
- 1 ½ cups fresh blueberries, rinsed and gently patted dry
- For the Lemon Glaze (Optional but highly recommended):
- 1 ½ cups powdered sugar
- 2–3 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
How to Make Lemon Blueberry Sheet Cake
This simple yet incredibly satisfying Lemon Blueberry Sheet Cake is a dream to whip up, boasting a tender crumb infused with vibrant lemon and juicy blueberries. It’s perfect for both beginners and seasoned bakers, requiring minimal effort for maximum flavor. Enjoy this delightful cake in under 75 minutes, including prep and baking time.
Step-by-Step Instructions
- Preheat and Prepare Your Pan: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides to easily lift the cake out later. This ensures your Lemon Blueberry Sheet Cake won’t stick.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside. This dry mixture provides the structural base for your cake.
- Cream Butter and Sugar: In a large mixing bowl, or the bowl of your stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3–5 minutes. This process incorporates air, which will contribute to the cake’s tender texture.
- Add Eggs and Vanilla: Beat in the room-temperature eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Ensure the eggs are fully incorporated before moving to the next step for a smooth batter for your Lemon Blueberry Sheet Cake.
- Incorporate Wet Ingredients: In a small bowl or liquid measuring cup, combine the milk, fresh lemon zest, and fresh lemon juice.
- Alternate Dry and Wet Ingredients: Add about one-third of the dry ingredient mixture to the butter mixture and mix on low speed until just combined. Then, add half of the milk mixture and mix until just combined. Repeat this process, alternating between the dry and wet ingredients, ending with the dry ingredients. Be careful not to overmix; some small lumps are okay. Overmixing can result in a tough cake.
- Fold in Blueberries: Gently fold in the prepared fresh blueberries. Do this with a spatula, being careful not to crush the blueberries too much, as this can color the batter and lead to them sinking. Aim to distribute them evenly throughout the batter.
- Bake the Cake: Pour the batter evenly into your prepared 9×13 inch baking pan. Spread the batter to the edges. Bake in the preheated oven for 30–35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The aroma of your baking Lemon Blueberry Sheet Cake will fill your kitchen beautifully.
- Cool the Cake: Let the cake cool in the pan on a wire rack for about 15–20 minutes. Then, carefully lift the cake out of the pan using the parchment paper overhang (if used) or invert it onto the wire rack to cool completely.
- Prepare the Glaze (Optional): While the cake is cooling, whisk together the powdered sugar, 2 tablespoons of lemon juice, and vanilla extract in a small bowl until smooth. Add more lemon juice, a teaspoon at a time, if needed to reach your desired drizzling consistency. This glaze adds an extra layer of tangy sweetness to your Lemon Blueberry Sheet Cake.
- Glaze and Serve: Once the cake has cooled completely, drizzle the lemon glaze generously over the top. Allow the glaze to set slightly before slicing and serving your delightful Lemon Blueberry Sheet Cake.
Why You’ll Love This Lemon Blueberry Sheet Cake
You’ll adore this Lemon Blueberry Sheet Cake for its incredibly light, fluffy texture and the perfect harmony of tart lemon and sweet, bursting blueberries that defines its main feature. It’s a budget-friendly delight, costing significantly less to make at home than to buy from a bakery, giving you incredible value for such a delicious treat. The bright citrus notes, complemented by the juicy pop of fresh berries, make this cake a perennial favorite, reminiscent of a perfect summer day and far more satisfying than a plain pound cake.
This is more than just a dessert; it’s an experience of pure, simple joy that’s incredibly easy to achieve. Skip the complicated layering and frosting of a traditional cake and dive into the effortless perfection of this sheet cake. Don’t wait for a special occasion; bake this Lemon Blueberry Sheet Cake today and bring a ray of sunshine to your table!
Storing and Reheating Tips
Storing Your Lemon Blueberry Sheet Cake:
- Room Temperature: Once completely cooled and if not glazed with a dairy-based frosting, the cake can be stored in an airtight container at room temperature for up to 3 days.
- Refrigeration: If your cake has a glaze that contains dairy or if you live in a very warm climate, it’s best to refrigerate it. Store in an airtight container for up to 5 days.
- Freezing: For longer storage, wrap the unfrosted cake (or individual slices) tightly in plastic wrap, then in aluminum foil. Freeze for up to 2–3 months. The glazed cake can also be frozen, but the glaze texture might change slightly upon thawing.
Reheating Your Lemon Blueberry Sheet Cake:
- Room Temperature: If stored in the refrigerator, allow the cake to come to room temperature for about 30–60 minutes before serving for best texture.
- Gentle Warming: For a slightly warm treat, you can gently microwave individual slices for 10–15 seconds. Be cautious not to overheat, as this can dry out the cake.
- Thawing Frozen Cake: Remove the cake from the freezer and unwrap it. Let it thaw at room temperature for a few hours, or overnight in the refrigerator.
Final Thoughts
This Lemon Blueberry Sheet Cake is a testament to how simple ingredients can create something truly spectacular. Its bright flavors and tender crumb make it a guaranteed crowd-pleaser, so why not whip one up today and share a little homemade joy?
Lemon Blueberry Sheet Cake
Your new go-to for effortless baking, offering a burst of bright, zesty lemon and sweet blueberries in every moist, tender bite. This recipe is perfect for gatherings, potlucks, or simply a delightful afternoon treat that’s incredibly easy to make.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides to easily lift the cake out later.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside.1.5 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon salt
- In a large mixing bowl, or the bowl of your stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3–5 minutes.0.75 cup unsalted butter, softened, 1.5 cups granulated sugar
- Beat in the room-temperature eggs one at a time, mixing well after each addition. Stir in the vanilla extract.2 large eggs, room temperature, 1 teaspoon vanilla extract
- In a small bowl or liquid measuring cup, combine the milk, fresh lemon zest, and fresh lemon juice.0.5 cup milk (whole or 2%), 1 tablespoon fresh lemon zest, 0.25 cup fresh lemon juice
- Add about one-third of the dry ingredient mixture to the butter mixture and mix on low speed until just combined. Then, add half of the milk mixture and mix until just combined. Repeat this process, alternating between the dry and wet ingredients, ending with the dry ingredients. Be careful not to overmix; some small lumps are okay.
- Gently fold in the prepared fresh blueberries. Do this with a spatula, being careful not to crush the blueberries too much, as this can color the batter and lead to them sinking. Aim to distribute them evenly throughout the batter.1.5 cups fresh blueberries, rinsed and gently patted dry
- Pour the batter evenly into your prepared 9×13 inch baking pan. Spread the batter to the edges. Bake in the preheated oven for 30–35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for about 15–20 minutes. Then, carefully lift the cake out of the pan using the parchment paper overhang (if used) or invert it onto the wire rack to cool completely.
- While the cake is cooling, whisk together the powdered sugar, 2 tablespoons of lemon juice, and vanilla extract in a small bowl until smooth. Add more lemon juice, a teaspoon at a time, if needed to reach your desired drizzling consistency.1.5 cups powdered sugar, 2-3 tablespoons fresh lemon juice, 0.5 teaspoon vanilla extract
- Once the cake has cooled completely, drizzle the lemon glaze generously over the top. Allow the glaze to set slightly before slicing and serving.
Notes
This recipe includes an optional lemon glaze. For longer storage, wrap the unfrosted cake tightly in plastic wrap, then in aluminum foil and freeze for up to 2–3 months.