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Lemon Blueberry Sheet Cake Recipe

Lemon Blueberry Sheet Cake Recipe
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★★★★★

5.3 from 29 reviews

This Lemon Blueberry Sheet Cake is a delightful, moist dessert bursting with fresh lemon and blueberry flavors. Perfectly tender and topped with a tangy lemon glaze, this cake is an ideal treat for gatherings, afternoon tea, or any celebration. The fresh blueberries add bursts of sweetness that complement the citrusy lemon aroma, creating a refreshing and satisfying dessert.

Ingredients

Scale

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

Fruit

  • 1 1/2 cups fresh blueberries, tossed with 1 tablespoon flour

Glaze

  • 2 1/2 cups powdered sugar
  • 1/3 cup lemon juice

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly and line it with parchment paper, leaving an overhang on the two long sides. This helps in easily lifting the cake out after baking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside for later use.
  3. Cream butter and sugar: Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This typically takes about 3-5 minutes on medium speed and is important for a tender texture.
  4. Add eggs, vanilla, and buttermilk: Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Then add the vanilla extract and buttermilk, mixing on low speed until just combined.
  5. Combine wet and dry ingredients: Gradually add the dry ingredients into the wet ingredients, mixing on low speed until no flour streaks remain. Be careful not to overmix to keep the cake tender.
  6. Add lemon juice, zest, and blueberries: Stir in the fresh lemon juice and zest to infuse bright citrus flavor. Gently fold in the floured blueberries using a spatula to prevent them from breaking apart.
  7. Pour and bake: Pour the batter evenly into the prepared baking dish. Bake for 40-45 minutes or until a toothpick inserted into the center comes out with moist crumbs attached. Avoid overbaking to maintain moisture.
  8. Cool the cake: Allow the cake to cool completely in the pan. You can gently lift the cake out using the parchment paper overhang or leave it in the dish for glazing.
  9. Prepare lemon glaze: Mix the powdered sugar and lemon juice together until smooth and pourable. Adjust thickness by adding more powdered sugar or lemon juice as needed.
  10. Glaze and serve: Drizzle the lemon glaze evenly over the cooled cake. Let it set for 15-20 minutes until hardened. Optionally, garnish with fresh blueberries or lemon slices before serving for extra appeal.

Notes

  • For best results, use fresh lemons for juice and zest to maximize flavor intensity.
  • Tossing blueberries in flour helps prevent them from sinking to the bottom of the cake batter.
  • Allow the cake to cool fully before glazing to prevent the glaze from melting and becoming runny.
  • You can store the cake covered in the refrigerator for up to 3 days; bring to room temperature before serving.
  • Substitute buttermilk with 1 cup milk plus 1 tablespoon lemon juice or vinegar as a quick alternative.

Nutrition

Keywords: lemon blueberry cake, sheet cake recipe, lemon glaze cake, blueberry dessert, easy lemon cake

Find it online: https://nayabaker.com/lemon-blueberry-sheet-cake-recipe/