Name: Lemon Blueberry Sheet Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
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

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Easy, quick, and absolutely delicious, Lemon Blueberry Sheet Cake is the perfect treat for any occasion! Whether you’re hosting a summer BBQ or looking for a delightful snack, this cake will impress your guests and satisfy your sweet tooth. The bright flavors of lemon combined with juicy blueberries create a refreshing dessert that everyone will love.

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Why You’ll Love This Recipe

Simple to make – This recipe features straightforward steps, making it beginner-friendly and quick to prepare.
Bursting with flavor – The combination of fresh lemons and blueberries gives this cake a vibrant taste that stands out.
Versatile serving options – Ideal for parties, picnics, or as an everyday dessert, this cake fits any occasion.
Easily customizable – You can add your favorite toppings or try different berry combinations to suit your taste.
Great for sharing – With 16 servings, it’s perfect for gatherings and ensures there’s enough for everyone.

Tools and Preparation

Before you start baking your Lemon Blueberry Sheet Cake, gather the necessary tools. Having the right equipment will streamline your process and make baking enjoyable.

Essential Tools and Equipment

Stand mixer or hand mixer
Mixing bowls
Measuring cups and spoons
Rubber spatula
9×13 baking dish
Parchment paper
Toothpick

Importance of Each Tool

Stand mixer or hand mixer – These tools make creaming butter and sugar easy, ensuring a light and fluffy batter.
Parchment paper – Lining the baking dish with parchment helps prevent sticking, making it easier to remove the cake after baking.

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

Add-ins

1 1/2 cups fresh blueberries, tossed with 1 Tbs flour

Glaze Ingredients

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 so there’s overhang on the two long sides of the pan. This makes 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 softened butter until light and fluffy.

Add in the eggs one at a time along with vanilla extract and buttermilk. Mix on low speed until fully incorporated. Gradually add in the dry ingredients until no streaks of flour remain. Finally, mix in the lemon juice and zest gently before folding in blueberries using a rubber spatula.

Step 3: Bake the Cake

Pour the batter into your prepared 9×13 baking dish. Bake in preheated oven for about 40-45 minutes or until a toothpick inserted comes out with moist crumbs. Allow it to cool completely in the pan.

Step 4: Drizzle with Glaze

For the glaze, combine powdered sugar with lemon juice in a small bowl. Pour over cooled cake once set; let it harden before garnishing with fresh fruit if desired. Enjoy!

How to Serve Lemon Blueberry Sheet Cake

Lemon Blueberry Sheet Cake is a delightful treat that can be served in various ways to suit any occasion. Whether you’re hosting a summer BBQ or enjoying a cozy family gathering, these serving suggestions will enhance your cake experience.

Classic Slice

Serve individual slices on dessert plates for a classic presentation. Pair with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.

Brunch Delight

Cut the cake into small squares and serve as part of a brunch spread. Complement it with fresh fruit and coffee for a refreshing morning treat.

Picnic Treat

Pack slices in a container for an easy picnic dessert. The cake’s portability makes it perfect for outdoor dining alongside sandwiches and salads.

Festive Garnish

Top each slice with additional fresh blueberries and lemon zest. This adds color and freshness, making it visually appealing for special occasions.

Glazed Goodness

Drizzle extra lemon glaze over each piece before serving. This enhances the citrus flavor and adds a sweet touch that everyone will love.

How to Perfect Lemon Blueberry Sheet Cake

To achieve the ultimate Lemon Blueberry Sheet Cake, follow these simple tips that will elevate your baking game.

Use room temperature ingredients: Ensuring that your butter, eggs, and buttermilk are at room temperature helps create a smoother batter and promotes even baking.
Measure accurately: Use the spoon-and-level method for flour to avoid dense cake. Too much flour can lead to a dry texture, so precision is key!
Don’t overmix: Mix until just combined when adding dry ingredients. Overmixing can develop gluten, resulting in a tougher cake instead of a tender one.
Check for doneness: Use a toothpick to test the center of the cake. It should come out with moist crumbs—not wet batter—indicating it’s perfectly baked.

Best Side Dishes for Lemon Blueberry Sheet Cake

Pairing side dishes with your Lemon Blueberry Sheet Cake can enhance its flavors and create a balanced meal. Here are some delicious options:

Fresh Fruit Salad: A mix of seasonal fruits will complement the citrus notes of the cake beautifully while adding freshness.
Greek Yogurt Parfait: Layer Greek yogurt with granola and berries for a creamy contrast that balances sweetness with tartness.
Simple Green Salad: A light salad with mixed greens, cucumber, and vinaigrette provides crunch and offsets the richness of the cake.
Lemonade Spritzers: Refreshing lemonade mixed with sparkling water offers a zesty drink option that pairs perfectly with dessert.
Cheese Platter: Include mild cheeses like brie or goat cheese alongside crackers; this savory option contrasts nicely with the sweet cake.
Honey Glazed Carrots: Roasted carrots drizzled with honey add an earthy element that highlights the lemon flavor in the sheet cake.
Vanilla Ice Cream: A scoop of creamy vanilla ice cream on top creates an irresistible combination with warm slices of cake.
Herbed Quinoa Salad: This protein-packed dish brings flavors like parsley and lemon zest that complement the cake without overpowering it.

Common Mistakes to Avoid

Making Lemon Blueberry Sheet Cake can be simple, but there are some common mistakes that can lead to less-than-perfect results. Here’s what to watch out for:

Ignoring ingredient temperature: Using cold eggs or butter can affect the cake’s texture. Always allow your ingredients to come to room temperature before mixing.
Overmixing the batter: Mixing too much can lead to a dense cake. Mix until just combined for a light and fluffy texture.
Not measuring flour correctly: Scooping flour directly from the bag can result in too much flour. Use the spoon and level method for accuracy.
Skipping the parchment paper: This makes removing the cake difficult. Always line your baking dish with parchment for easy removal.
Underbaking or overbaking: Baking times can vary based on your oven. Check for doneness a few minutes early by inserting a toothpick into the center.

Storage & Reheating Instructions

Refrigerator Storage

Store in an airtight container.
The cake lasts up to 5 days in the refrigerator.

Freezing Lemon Blueberry Sheet Cake

Wrap portions tightly in plastic wrap.
Freeze for up to 3 months for best quality.

Reheating Lemon Blueberry Sheet Cake

Oven: Preheat to 350°F and warm for about 10-15 minutes until heated through.
Microwave: Heat individual slices on medium power for about 20-30 seconds, checking frequently.
Stovetop: Use a skillet over low heat, covering it with a lid until warmed through.

Frequently Asked Questions

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

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just toss them in flour before adding them to the batter to prevent sinking.

How do I make my cake more lemony?

Add more lemon zest or a bit of lemon extract to enhance the lemon flavor without altering the moisture.

What should I serve with Lemon Blueberry Sheet Cake?

This cake pairs well with whipped cream or vanilla ice cream for an extra touch of sweetness.

Can I substitute buttermilk?

You can substitute buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice, letting it sit for a few minutes before using.

How do I know when my cake is done?

Insert a toothpick in the center; if it comes out clean or with moist crumbs, it’s done.

Final Thoughts

The Lemon Blueberry Sheet Cake is not only delicious but also versatile enough for any occasion. Whether you’re hosting a summer BBQ or simply craving something sweet, this cake is sure to impress. Feel free to customize it with different fruits or glazes!

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Lemon Blueberry Sheet Cake

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Author: Jessica
Total Time: 1 hour
Yield: Serves approximately 16 slices 1x

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Description

Lemon Blueberry Sheet Cake is a delightful and refreshing dessert that perfectly combines zesty lemon flavors with juicy blueberries. This easy-to-make cake is ideal for any gathering, from summer BBQs to family brunches. The light and fluffy texture, along with a luscious lemon glaze, makes it an irresistible treat that will leave everyone wanting more. Whether served as a classic slice or adorned with fresh fruit, this cake promises to brighten up any occasion.

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish and line it with parchment paper.
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream the butter and sugar in a mixer until light and fluffy. Add eggs one at a time, mixing in vanilla extract and buttermilk afterward.
Gradually mix in the dry ingredients until combined. Fold in lemon juice, zest, and blueberries gently.
Pour batter into prepared dish and bake for 40-45 minutes or until a toothpick comes out clean.
For the glaze, mix powdered sugar with lemon juice until smooth and drizzle over the cooled cake.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American