Easy Lemon Blueberry Sheet Cake Recipe for Sweet Gatherings

Baking brings pure joy, especially when crafting a delightful lemon blueberry sheet cake that bursts with tangy and sweet flavors.

Fresh blueberries dance through soft, moist layers of zesty cake, creating a dessert that sings with summer brightness.

Juicy berries nestle perfectly within each tender crumb, promising a delectable treat.

The combination of citrusy lemon and plump blueberries creates a harmony that delights taste buds.

Effortless to prepare and stunning to serve, this sheet cake transforms simple ingredients into an extraordinary dessert.

Each slice promises a perfect balance of bright citrus and sweet fruit.

You’ll want to share this crowd-pleasing cake with everyone you know.

Why Lemon Blueberry Sheet Cake Stands Out

• This lemon blueberry sheet cake requires minimal kitchen skills, making it perfect for bakers of all levels, from beginners to seasoned pros.
• Ideal for impromptu gatherings, potlucks, or family desserts, this sheet cake serves a crowd with minimal preparation and maximum flavor.
• Combining tangy lemon and sweet blueberries creates a vibrant, refreshing dessert that feels like a burst of sunshine on your plate, appealing to both kids and adults.
• With simple mixing techniques and straightforward ingredients, this recipe eliminates complicated steps, allowing you to enjoy baking without feeling overwhelmed.

Ingredients for Lemon Blueberry Sheet Cake

• All-Purpose Flour: A fundamental ingredient that provides structure and texture to the cake.
• Baking Powder, Baking Soda: Essential leavening agents that help the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor profile of the cake.

• Butter: Adds richness and contributes to the cake's tender crumb.
• Granulated Sugar: Provides sweetness and helps create a soft cake texture.
• Eggs: Bind the ingredients together and add moisture to the cake.
• Vanilla Extract: Introduces a warm, classic flavor to the cake.
• Buttermilk: Adds tanginess and helps create a moist, tender cake.

• Lemon Juice, Lemon Zest: Brings a bright, citrusy flavor and aroma to the cake.
• Blueberries: Fresh fruit that adds bursts of sweet-tart flavor and juicy texture to the cake.

How to Make Lemon Blueberry Sheet Cake

Step 1: Fire Up the Oven

Crank your oven to 350°F.

Grab a 9×13-inch baking dish and give it a generous coating of grease.

Line the pan with parchment paper, letting the edges hang over the sides for easy cake removal.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Make sure everything is evenly combined with no lumps hiding in the mix.

Step 3: Cream Butter and Sugar

Pull out your stand mixer or hand mixer.

Beat softened butter and sugar until the mixture becomes light, fluffy, and looks like clouds of deliciousness.

This should take about 3-4 minutes of mixing magic.

Step 4: Incorporate Wet Ingredients

Add eggs one at a time, mixing thoroughly after each addition.

Pour in vanilla extract and buttermilk, blending on low speed until everything looks smooth and well-integrated.

Step 5: Combine Wet and Dry Mixtures

Slowly add dry ingredients to the wet mixture.

Mix on low speed until no flour streaks remain.

Squeeze in fresh lemon juice and sprinkle lemon zest to give your cake a bright, tangy personality.

Step 6: Fold in Blueberries

Dust blueberries with a light coating of flour to prevent them from sinking.

Gently fold the berries into the batter using a spatula.

Be gentle – you want whole, juicy berries, not blueberry mush!

Step 7: Bake to Perfection

Pour the batter into your prepared pan.

Spread it evenly and smooth the top.

Slide the pan into the preheated oven and bake until a toothpick inserted in the center comes out clean.

This usually takes around 35-40 minutes.

Step 8: Cool and Serve

Once baked, remove the cake from the oven.

Let it cool in the pan for about 10 minutes.

Use the parchment paper overhang to lift the cake out and transfer to a wire rack.

Allow it to cool completely before slicing and serving.

Lemon Blueberry Cake Tips to Know

• Choose ripe, plump blueberries and firm lemons with vibrant yellow skin for maximum flavor and brightness in your cake.
• Coat blueberries lightly in flour before folding into batter to help them distribute evenly and prevent settling at the bottom of the cake.
• Beat butter and sugar until light and fluffy, then add eggs one at a time to ensure a smooth, well-incorporated batter with perfect texture.
• Preheat oven precisely to 350°F and place cake in center rack for even baking, rotating midway through to guarantee uniform golden-brown color.
• Mix dry and wet ingredients just until combined, avoiding overmixing to maintain a tender, soft cake crumb that melts in your mouth.

Storing and Reheating Lemon Blueberry Cake

• Store leftover cake in an airtight container or cover tightly with plastic wrap. Keep refrigerated for up to 4 days to maintain freshness and prevent moisture loss.
• Wrap individual cake slices or the entire cake in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months, preserving its delicious flavor and texture.
• If serving within 1-2 days, keep cake covered at room temperature in a cool, dry spot. Avoid direct sunlight or heat sources that might dry out the cake.
• Warm individual slices in the microwave for 15-20 seconds, or place in a preheated oven at 300°F for 5-7 minutes to restore moisture and bring back the cake's soft texture.

What to Serve with Lemon Blueberry Sheet Cake

• Pair with Zesty Citrus Sangria: Create a refreshing white wine sangria with lemon slices, blueberries, and a splash of orange liqueur that complements the cake's bright citrus notes.
• Serve Alongside Lavender Honey Whipped Cream: Whip heavy cream with a touch of lavender extract and honey, creating a delicate accompaniment that enhances the cake's floral and sweet undertones.
• Match with Lemon Verbena Sorbet: Craft a light, palate-cleansing sorbet using lemon verbena leaves, providing a cool and tangy contrast to the rich, fruity cake.
• Complement with Blueberry Chamomile Tea: Brew a delicate chamomile tea infused with fresh blueberries, offering a soothing and aromatic beverage that echoes the cake's fruity essence.

Fun Twists on Lemon Blueberry Sheet Cake

• Gluten-Free Blueberry Lemon Cake: Replace all-purpose flour with a gluten-free flour blend, ensuring equal measurements. Add xanthan gum for better texture and structure.
• Vegan Citrus Berry Sheet Cake: Substitute butter with coconut oil, eggs with flax eggs, and buttermilk with almond milk mixed with apple cider vinegar. Use plant-based vanilla extract for a complete vegan version.
• Low-Sugar Blueberry Lemon Cake: Swap granulated sugar with monk fruit sweetener or stevia. Reduce sugar quantity by half and add extra lemon zest to boost natural sweetness. Consider using fresh berries for natural fruit sugars.
• Keto-Friendly Lemon Blueberry Cake: Use almond flour instead of all-purpose flour, replace sugar with erythritol, and incorporate cream cheese for added richness. Choose low-carb berries and adjust wet ingredients to maintain moisture.

FAQs

• Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries. Just toss them in flour without thawing to prevent color bleeding and ensure they don’t sink to the bottom of the cake.

• How do I know if my cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done. Typically, this takes about 35-40 minutes in a 350°F oven.

• Why do I need to cream butter and sugar together?

Creaming butter and sugar incorporates air into the mixture, creating a lighter, more tender cake texture. It helps the cake rise evenly and gives it a soft, fluffy consistency.

• What makes buttermilk important in this recipe?

Buttermilk adds moisture and helps create a tender crumb. Its slight acidity also helps activate the baking soda, which contributes to the cake’s rise and soft texture.

Lemon Blueberry Sheet Cake Recipe

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4.8 from 33 reviews

• Total Time: 55 minutes
• Yield: 12 1x

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Description

Zesty lemon blueberry sheet cake brings Mediterranean sunshine to your dessert table, blending tangy citrus with sweet berries. Rich, moist layers promise a delightful escape you’ll savor with each refreshing bite.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 3 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 cup unsalted butter, softened
• 2 lemons (juice and zest)
• 2 cups fresh blueberries

Wet Ingredients:

• 1 cup buttermilk
• 1/4 cup lemon juice

Leavening and Flavoring Ingredients:

• 2 teaspoons baking soda
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

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Instructions

1. Preheat oven to 350°F. Prepare a 9×13-inch baking dish by greasing and lining with parchment paper, ensuring overhangs for easy cake removal.
2. Combine flour, baking powder, baking soda, and salt in a mixing bowl. Set aside the dry ingredient mixture.
3. Cream butter and sugar in a mixer until light and fluffy, approximately 3-4 minutes, creating a smooth base for the cake batter.
4. Incorporate eggs individually, mixing thoroughly after each addition. Blend in vanilla extract and buttermilk on low speed until uniform.
5. Slowly integrate dry ingredients into the wet mixture, mixing until flour streaks disappear. Fold in fresh lemon juice and zest to enhance the cake’s citrus profile.
6. Coat blueberries with a light dusting of flour to prevent sinking. Carefully fold berries into the batter using a gentle spatula technique, maintaining berry integrity.
7. Transfer batter to the prepared baking dish, spreading evenly with a spatula to ensure consistent cake texture.
8. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
9. Remove from oven and allow cake to cool completely in the pan before lifting out using parchment paper handles.

Notes

• Prevent blueberries from sinking by coating them lightly in flour before adding to the batter, ensuring even distribution throughout the cake.
• Use fresh lemon zest and juice for the most vibrant citrus flavor, avoiding bottled lemon juice which can taste less bright and authentic.
• Allow butter and eggs to reach room temperature before mixing to create a smoother, more evenly incorporated batter that results in a lighter cake texture.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 280
• Sugar: 22 g
• Sodium: 180 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 70 mg