Lemon Blueberry Sheet Cake
A Lemon Blueberry Sheet Cake brings the perfect balance of sweet, tart, and moist flavors to your dessert table. Combining the zesty sharpness of lemon with the juicy pop of fresh blueberries, this cake offers a refreshing twist on a classic treat. We have crafted a complete, detailed guide to creating the ultimate lemon blueberry sheet cake — tender, vibrant, and unforgettable.
Why Lemon and Blueberry Are a Perfect Match
The citrusy tang of lemon enhances the natural sweetness of blueberries, creating a lively, layered flavor profile. Lemons cut through the richness of the cake, making each bite feel light and refreshing, while blueberries burst with subtle tartness, giving a natural sweetness without overpowering the palate. This classic pairing is a staple in baking for good reason: it provides complexity without being overly heavy.
Ingredients for the Best Lemon Blueberry Sheet Cake
To achieve the most tender and flavorful cake, the quality of ingredients matters. Here’s what we recommend:
Dry Ingredients:
- 2 ¾ cups all-purpose flour (plus extra for dusting blueberries)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 2 tablespoons lemon zest (about 2 large lemons)
- ¼ cup fresh lemon juice
- 1 cup buttermilk, room temperature
Add-Ins:
- 1 ½ cups fresh blueberries (or frozen, not thawed)
For the Lemon Glaze:
- 1 ½ cups powdered sugar
- 2–3 tablespoons fresh lemon juice
Step-by-Step Instructions for a Perfect Sheet Cake
1. Prepare Your Baking Pan
Preheat your oven to 350°F (177°C). Grease a 9×13-inch sheet pan with butter and line it with parchment paper for easy removal. Lightly dust it with flour to prevent sticking.
2. Whisk Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined.
3. Cream Butter and Sugar
Using a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until light and fluffy, about 3–4 minutes. Proper creaming incorporates air, giving the cake a lighter texture.
4. Add Eggs and Flavorings
Add eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice until fully incorporated.
5. Alternate Adding Dry Ingredients and Buttermilk
With the mixer on low speed, alternately add the dry ingredients and buttermilk, starting and ending with the dry mixture. Do this in three additions of flour and two of buttermilk. Mix just until combined to avoid overworking the batter.
6. Toss Blueberries in Flour
In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps them stay suspended in the batter instead of sinking to the bottom.
7. Fold in Blueberries
Gently fold the flour-coated blueberries into the batter using a rubber spatula, being careful not to break them.
8. Bake the Cake
Spread the batter evenly into the prepared pan. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking for even cooking.
9. Cool Completely
Let the cake cool completely in the pan on a wire rack before glazing. This ensures the glaze will set properly without melting into the cake.
10. Prepare and Apply the Glaze
Whisk the powdered sugar and lemon juice together until smooth. Drizzle over the cooled cake and allow it to set for at least 20 minutes before slicing.
Tips for a Moist and Tender Lemon Blueberry Sheet Cake
- Use room-temperature ingredients: They mix more easily and evenly, resulting in a smoother batter and better crumb.
- Don’t overmix: Overworking the batter can cause gluten development, making the cake dense instead of tender.
- Fresh lemons only: Bottled lemon juice lacks the bright, aromatic flavor of fresh lemons.
- Adjust sweetness: If your blueberries are particularly sweet, slightly reduce the sugar in the batter by 2–3 tablespoons.
Substitutions and Variations
- Frozen blueberries: Can be used without thawing. Add an extra 5–7 minutes to the baking time.
- Gluten-free option: Substitute the all-purpose flour with a high-quality 1:1 gluten-free flour blend.
- Add nuts: For texture, fold in ½ cup of chopped pecans or walnuts with the blueberries.
- Lemon Cream Cheese Frosting: Swap the simple glaze for a rich cream cheese frosting with added lemon zest for a decadent touch.
Serving Suggestions
This Lemon Blueberry Sheet Cake shines on its own but pairs wonderfully with:
- Fresh berries on the side
- Whipped cream lightly sweetened with a splash of lemon juice
- A scoop of vanilla ice cream for a more indulgent dessert
It’s ideal for:
- Spring and summer gatherings
- Brunch tables
- Mother’s Day celebrations
- Light desserts after heavy meals
How to Store Lemon Blueberry Sheet Cake
- At room temperature: Store covered for up to 2 days.
- In the refrigerator: Cover tightly and refrigerate for up to 5 days. Bring to room temperature before serving for the best flavor.
- To freeze: Wrap the completely cooled, unglazed cake in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and glaze before serving.
Frequently Asked Questions
Can I use bottled lemon juice?
While bottled lemon juice can work in a pinch, we strongly recommend using fresh lemon juice for superior flavor and aroma.
Can I make this cake ahead of time?
Yes. Bake the cake a day ahead and store it covered at room temperature. Apply the glaze shortly before serving for the best presentation.
Can I double the recipe?
Absolutely. Double the ingredients and bake in two separate pans for best results. Do not overcrowd a single pan, or the cake may not bake evenly.
Final Thoughts on Lemon Blueberry Sheet Cake
Our Lemon Blueberry Sheet Cake is not only easy to prepare but also consistently delivers impressive results. The light, tender crumb, bright citrus flavor, and juicy blueberries make it a standout dessert for any occasion. Follow our detailed guide and savor a slice of sunshine today.
