Easy, quick, and delicious, Lemon Blueberry Sheet Cake is perfect for everything from summer BBQs to tasty snacks! With its vibrant flavors and delightful texture, this cake stands out as a crowd-pleaser. The combination of zesty lemon and juicy blueberries creates a refreshing dessert that’s ideal for any occasion—whether you’re celebrating a birthday or just want a slice of something sweet.

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Why You’ll Love This Recipe

Quick and Easy: This recipe takes only about an hour from prep to finish, making it ideal for last-minute gatherings.
Versatile Dessert: Serve it at parties, family dinners, or as a delightful afternoon snack; this cake fits every occasion.
Flavorful and Moist: The lemon juice and zest combined with fresh blueberries keep the cake moist and bursting with flavor.
Perfect for Sharing: With 16 servings, it’s great for sharing among friends and family—everyone will want a piece!
Simple Ingredients: Made with common pantry staples, you won’t need to hunt for exotic ingredients.

Tools and Preparation

Before getting started with your Lemon Blueberry Sheet Cake, gather your essential tools. Having the right equipment makes the baking process smoother and more enjoyable.

Essential Tools and Equipment

Stand mixer or hand mixer
9×13 baking dish
Mixing bowls
Parchment paper
Whisk

Importance of Each Tool

Stand mixer or hand mixer: This tool helps achieve a light and fluffy batter by thoroughly creaming the butter and sugar.
9×13 baking dish: The perfect size for sheet cakes ensures even baking and easy serving.
Mixing bowls: Having multiple bowls allows you to separate dry and wet ingredients efficiently.

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 your oven to 350 degrees F. Grease a 9×13 baking dish, then line it with parchment paper. Leave 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—and set aside. In your stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter and granulated sugar until light and fluffy.

Next:
1. Add in the eggs one at a time, mixing well after each addition.
2. Pour in the vanilla extract and buttermilk; mix on low speed until fully incorporated.
3. Gradually add in the dry ingredients until no streaks of flour remain.
4. Finally, mix in the lemon juice and zest before gently stirring in the blueberries with a spatula.

Step 3: Bake the Cake

Pour your batter into the prepared baking dish. Bake for about 40–45 minutes or until a toothpick comes out with moist crumbs attached. Allow it to cool completely before serving.

Step 4: Add the Glaze

For the glaze, combine powdered sugar with lemon juice until smooth. Pour this mixture over the cooled cake. Let it harden slightly before garnishing with fresh fruit if desired.

Enjoy your delicious Lemon Blueberry Sheet Cake!

How to Serve Lemon Blueberry Sheet Cake

Lemon Blueberry Sheet Cake is a delightful treat that can brighten any occasion. Here are some creative serving suggestions to enhance your dessert experience.

For a Refreshing Summer Dessert

Serve chilled: Refrigerate the cake for a couple of hours before serving for a refreshing taste.
Pair with whipped cream: A dollop of fresh whipped cream adds a creamy texture that complements the cake’s flavors.

With Fresh Fruits

Add berries on top: Garnish each slice with additional fresh blueberries or strawberries for a pop of color and flavor.
Serve with citrus slices: Lemon or lime slices can add an extra zing that pairs well with the cake’s lemony goodness.

As Part of a Brunch Spread

Slice into smaller squares: Cut the cake into bite-sized pieces for easy serving at brunch gatherings.
Pair with coffee or tea: This cake goes wonderfully with your favorite morning beverages, making it perfect for brunch.

At Picnics and Outdoor Events

Pack in portable containers: Cut the cake into servings and pack them in containers for easy transport.
Bring along some ice-cold lemonade: The combination of this cake with lemonade creates a refreshing summer vibe.

How to Perfect Lemon Blueberry Sheet Cake

Achieving the perfect Lemon Blueberry Sheet Cake is easier than you think! Here are some tips to ensure your cake turns out delicious every time.

Use room temperature ingredients: Allow butter, eggs, and buttermilk to come to room temperature for better mixing and texture.
Don’t overmix the batter: Mix just until combined to keep the cake light and fluffy; overmixing can lead to toughness.
Check doneness carefully: Use a toothpick to check for moist crumbs; avoid baking too long, which can dry out the cake.
Experiment with glaze thickness: Adjust the amount of lemon juice in your glaze to achieve your desired consistency, whether thick or thin.
Store properly: Keep leftovers covered at room temperature or in the fridge to maintain moisture and freshness.
Try different fruits: Feel free to swap blueberries with raspberries or blackberries for a unique twist on this classic recipe.

Best Side Dishes for Lemon Blueberry Sheet Cake

Pairing side dishes with your Lemon Blueberry Sheet Cake can enhance its taste profile. Here are some excellent options:

Vanilla Ice Cream – The creamy texture balances out the zesty flavors of the cake and brings a delightful contrast.
Fruit Salad – A mix of seasonal fruits provides freshness and complements the fruity elements of the cake perfectly.
Lemon Sorbet – A light sorbet offers a refreshing palate cleanser that matches well with lemony desserts.
Greek Yogurt Parfait – Layered yogurt, granola, and fruit create a healthy option that pairs nicely with sweet treats.
Pineapple Coconut Smoothie – This tropical smoothie adds an exotic flair that enhances the overall dessert experience.
Herbed Quinoa Salad – A savory salad brings balance; its herbs complement the lemon flavor while providing texture contrast.

Common Mistakes to Avoid

Baking can be tricky, especially with a delightful recipe like Lemon Blueberry Sheet Cake. Here are some common mistakes to watch out for:

Skipping the parchment paper: Not lining your baking dish can lead to a messy cake removal. Always line with parchment for easy lifting.
Overmixing the batter: Mixing too much can make the cake dense. Mix just until ingredients combine for a lighter texture.
Ignoring oven temperature: Not preheating your oven can result in uneven baking. Always ensure your oven is at the right temperature before starting.
Not measuring ingredients accurately: Using incorrect measurements can ruin your cake. Invest in a kitchen scale or measuring cups for precision.
Using old baking powder: Expired baking powder can affect rising. Check the expiration date before using to ensure a fluffy cake.

Storage & Reheating Instructions

Refrigerator Storage

Store leftover Lemon Blueberry Sheet Cake in an airtight container.
It stays fresh for up to 4 days when refrigerated.

Freezing Lemon Blueberry Sheet Cake

Wrap the cooled cake tightly in plastic wrap and then aluminum foil.
It can be frozen for up to 3 months.

Reheating Lemon Blueberry Sheet Cake

Oven: Preheat to 350°F and warm slices on a baking sheet for about 10 minutes.
Microwave: Heat individual slices on medium power for 15-20 seconds.
Stovetop: Use a skillet on low heat covered with a lid for about 5 minutes.

Frequently Asked Questions

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

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but toss them in flour and do not thaw them before adding to the batter.

How do I know when my Lemon Blueberry Sheet Cake is done?

Insert a toothpick into the center; it should come out with moist crumbs, not wet batter.

What if I don’t have buttermilk?

You can substitute buttermilk by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes.

Can I add other fruits to this recipe?

Absolutely! You can incorporate raspberries or blackberries for a mixed berry flavor.

Final Thoughts

Lemon Blueberry Sheet Cake is not only delicious but also incredibly versatile. Perfect for summer gatherings or as a delightful afternoon snack, this cake offers endless customization options. You can experiment with different fruits or glazes to match your taste. Give it a try; you won’t be disappointed!

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Lemon Blueberry Sheet Cake

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Author: Cara
Total Time: 55 minutes
Yield: Serves approximately 16 slices 1x

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Description

Lemon Blueberry Sheet Cake is a delightful treat that perfectly balances zesty lemon and juicy blueberries, creating a refreshing dessert ideal for any occasion. This easy-to-make cake is perfect for summer BBQs, birthday celebrations, or as an afternoon snack. With its moist texture and vibrant flavors, it’s guaranteed to impress family and friends alike. The cake is topped with a simple lemon glaze that adds an irresistible sweetness, making each slice even more enjoyable. Whether served chilled or at room temperature, this Lemon Blueberry Sheet Cake will quickly become a favorite in your recipe collection.

Ingredients

Scale

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

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×13 baking dish and line it with parchment paper.
In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.
In a stand mixer, cream softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
Mix in vanilla extract and buttermilk until combined. Gradually add dry ingredients until just mixed. Stir in lemon juice, zest, and blueberries gently.
Pour batter into the prepared dish and bake for 40-45 minutes or until a toothpick comes out with moist crumbs.
Allow the cake to cool completely before adding the lemon glaze made from powdered sugar and lemon juice.

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