Lemon Blueberry Sheet Cake
Easy, quick, and utterly delicious, Lemon Blueberry Sheet Cake is perfect for various occasions, from summer BBQs to tasty snacks. This cake offers a delightful blend of tart lemon and sweet blueberries, making it a standout dessert that everyone will love. Whether you’re hosting a party or simply indulging at home, this recipe is sure to impress!
Why You’ll Love This Recipe
- Quick to Make: With simple steps and minimal prep time, this cake comes together quickly.
- Deliciously Flavorful: The bright flavors of lemon and fresh blueberries create a refreshing taste that’s hard to resist.
- Versatile Serving Options: Perfect for parties, picnics, or as an everyday treat, this cake fits any occasion.
- Easy to Transport: Being a sheet cake means you can easily take it along to gatherings without worry.
- Moist and Tender Texture: Buttermilk ensures that every bite is soft and fluffy, making it a crowd favorite.
Tools and Preparation
Before diving into the recipe for your Lemon Blueberry Sheet Cake, ensure you have the right tools ready. Having the right equipment makes the baking process smoother and more enjoyable.
Essential Tools and Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Whisk
- Measuring cups and spoons
- 9×13 baking dish
- Parchment paper
Importance of Each Tool
- Stand mixer or hand mixer: These make creaming butter and sugar effortless and ensure your batter is light and fluffy.
- Mixing bowls: Having various sizes helps with organizing your ingredients while mixing.
- Whisk: Ideal for combining dry ingredients thoroughly, ensuring even distribution in your batter.
Ingredients
Easy, quick, delicious – and perfect for everything from summer BBQs to tasty snacks!
For the Cake
- 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 (about 1/4 cup lemon juice)
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 1/2 cups fresh blueberries, tossed with 1 Tbs flour
For the Glaze
- 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 and line it with parchment paper so there’s an overhang on the two long sides. This will make 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 use a hand mixer), cream together the sugar and butter until light and fluffy.
Add in the eggs one at a time along with vanilla extract and buttermilk. Mix on low until everything is incorporated. Slowly add in the dry ingredients until no streaks of flour remain. Then mix in the lemon juice and zest. Gently stir in the blueberries using a spatula.
Step 3: Bake the Cake
Pour the batter into your prepared baking dish. Bake for about 40–45 minutes or until a toothpick inserted comes out with moist crumbs. Allow to cool completely before decorating.
Step 4: Add the Glaze
For the glaze, combine powdered sugar with lemon juice in a bowl until smooth. Pour over your cooled cake once it has cooled completely. Let it harden before garnishing with fresh fruit if desired.
Enjoy your delightful Lemon Blueberry Sheet Cake!
How to Serve Lemon Blueberry Sheet Cake
Lemon Blueberry Sheet Cake is a versatile dessert that can be enjoyed in many delightful ways. Whether you’re serving it at a summer gathering or enjoying a slice with your afternoon tea, there are plenty of options to elevate your experience.
For a Refreshing Snack
- Pair with iced tea or lemonade for a refreshing afternoon break.
As a Dessert for Gatherings
- Serve alongside fresh whipped cream and berries for an elegant dessert presentation.
For Breakfast or Brunch
- Enjoy slices with yogurt and granola for a delicious start to your day.
With Ice Cream
- Top with a scoop of vanilla ice cream to create an indulgent treat perfect for hot days.
As Individual Servings
- Cut into small squares and serve on decorative plates for an attractive dessert display.
How to Perfect Lemon Blueberry Sheet Cake
To achieve the best version of Lemon Blueberry Sheet Cake, follow these helpful tips. They will ensure your cake turns out moist and flavorful every time.
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Use fresh blueberries: Fresh blueberries provide the best flavor and texture. Frozen ones can make the batter too wet.
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Don’t overmix the batter: Mix just until combined; overmixing can lead to a tough cake.
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Check doneness with a toothpick: Insert it into the center; it should come out clean or with a few moist crumbs, not wet batter.
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Cool completely before glazing: Letting the cake cool allows the glaze to set properly and prevents it from sliding off.
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Store properly: Keep leftovers in an airtight container at room temperature for up to three days for optimal freshness.
Best Side Dishes for Lemon Blueberry Sheet Cake
Lemon Blueberry Sheet Cake pairs well with various side dishes that complement its bright flavors. Here are some great options to consider:
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Fresh Fruit Salad: A mix of seasonal fruits adds brightness and balance to the sweetness of the cake.
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Greek Yogurt Parfait: Layer Greek yogurt, granola, and berries for a nutritious side that enhances the dessert experience.
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Spinach Salad: A light spinach salad with citrus vinaigrette offers a refreshing contrast to the rich cake.
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Grilled Chicken Skewers: These savory skewers provide protein and balance out the sweetness of your dessert selection.
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Cheese Platter: Include mild cheeses like goat cheese or brie that pair beautifully with sweet desserts.
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Chocolate Dipped Strawberries: For those who love chocolate, these treats add an indulgent touch without overpowering the lemon flavor.
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Herbed Couscous Salad: This light, fluffy salad brings flavors that complement the lemon without overshadowing it.
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Zucchini Fritters: These savory bites add texture and flavor variety, making them an exciting addition to your dessert spread.
Common Mistakes to Avoid
When making Lemon Blueberry Sheet Cake, it’s easy to make a few common errors. Here are some mistakes to watch out for:
- Not measuring ingredients correctly: Accurate measurements ensure your cake has the right texture and flavor. Use kitchen scales or measuring cups for precision.
- Overmixing the batter: Overmixing can lead to a dense cake. Mix until just combined to keep it light and fluffy.
- Skipping the parchment paper: Not using parchment paper can make removing the cake difficult. Always line your baking dish for easy removal.
- Using stale ingredients: Fresh ingredients are key for flavor. Check dates on baking powder and other items before starting.
- Not cooling completely before glazing: Glazing a warm cake can cause the icing to melt away. Make sure your cake is completely cool for best results.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 5 days.
- Wrap leftovers tightly with plastic wrap if you don’t have a container.
Freezing Lemon Blueberry Sheet Cake
- Freeze for up to 3 months in an airtight container.
- For best results, slice the cake before freezing so you can thaw individual pieces.
Reheating Lemon Blueberry Sheet Cake
- Oven: Preheat to 350°F, cover with foil, and heat for about 10-15 minutes.
- Microwave: Heat on medium power for about 20-30 seconds per slice, checking frequently.
- Stovetop: Place a slice in a skillet over low heat, cover, and warm for about 5 minutes.
Frequently Asked Questions
Here are some common questions about the Lemon Blueberry Sheet Cake recipe.
Can I use frozen blueberries for Lemon Blueberry Sheet Cake?
Yes, you can use frozen blueberries! Just be sure to toss them in flour before adding them to the batter to prevent them from sinking.
How do I make my Lemon Blueberry Sheet Cake more lemony?
To enhance the lemon flavor, add extra lemon zest and juice. You can also incorporate lemon extract into the batter.
What should I serve with Lemon Blueberry Sheet Cake?
This cake pairs well with whipped cream or vanilla ice cream. Fresh fruit on top adds a lovely touch!
Can I customize this Lemon Blueberry Sheet Cake recipe?
Absolutely! Feel free to swap blueberries for other fruits like blackberries or raspberries for a different twist.
Final Thoughts
The Lemon Blueberry Sheet Cake is perfect for any occasion, from summer gatherings to cozy family dinners. Its bright flavors and easy preparation make it a delightful dessert that everyone will love. Experiment with different fruits or toppings to make it your own!
Lemon Blueberry Sheet Cake
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 16 slices 1x
Description
Lemon Blueberry Sheet Cake is a delightful dessert that combines the refreshing flavors of tart lemon and sweet blueberries in a moist, fluffy cake. This easy-to-make treat is perfect for summer BBQs, family gatherings, or simply as a sweet snack at home. With minimal prep time and simple ingredients, this cake will impress your guests or satisfy your cravings. Top it off with a tangy lemon glaze for an added burst of flavor that makes every bite irresistible.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoon salt
- 1 cup butter, 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
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 baking dish and line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer, cream together the butter and sugar until light and fluffy. Add eggs one at a time along with vanilla extract and buttermilk.
- Gradually mix in the dry ingredients until just combined. Stir in lemon juice, zest, and blueberries gently.
- Pour batter into the prepared dish and bake for 40-45 minutes or until a toothpick inserted comes out clean. Allow to cool completely.
- For the glaze, whisk powdered sugar with lemon juice until smooth and pour over the cooled cake.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
