Lemon Blueberry Sheet Cake
Easy, quick, and delicious, Lemon Blueberry Sheet Cake is perfect for any occasion, from summer BBQs to delightful snacks. This delightful cake combines the zesty flavor of lemons with sweet blueberries, creating a refreshing dessert that everyone will love. The bright flavors are complemented by a smooth lemon glaze, making it a standout choice for gatherings and celebrations.
Why You’ll Love This Recipe
- Quick Preparation: With just 20 minutes of prep time, you can have this cake ready to bake without fuss.
- Versatile Serving Options: Whether served at a picnic or as a simple weekday dessert, it’s adaptable to any setting.
- Flavorful Combination: The mix of lemon and blueberry creates a refreshing taste that’s perfect for warm weather.
- Easy Cleanup: Lining the baking dish with parchment paper makes for effortless serving and cleanup.
- Feed a Crowd: This recipe yields 16 servings, making it ideal for parties and gatherings.
Tools and Preparation
Before starting your baking adventure with Lemon Blueberry Sheet Cake, gather your tools to make the process smooth. Having everything on hand will help you stay organized and efficient in the kitchen.
Essential Tools and Equipment
- Stand mixer or hand mixer
- 9×13 baking dish
- Mixing bowls
- Whisk
- Rubber spatula
- Parchment paper
Importance of Each Tool
- Stand mixer or hand mixer: These tools make creaming butter and sugar easy and quick, ensuring a fluffy batter.
- 9×13 baking dish: The size is perfect for sheet cakes, allowing even baking and easy serving.
- Parchment paper: It prevents sticking, making it simple to lift the cake out after baking.
Ingredients
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 (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
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. Make sure there’s an overhang on the two long sides; this will help you remove the cake easily later.
Step 2: Mix Dry Ingredients
In a medium mixing bowl, whisk together all dry ingredients: flour through salt. Set aside.
Step 3: Cream Butter and Sugar
In a stand mixer fitted with the paddle attachment (or use a hand mixer), cream together sugar and butter until light and fluffy. Then add eggs, vanilla, and buttermilk, mixing on low until fully incorporated.
Step 4: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet mixture. Mix until no streaks of flour remain in the batter. Gently stir in lemon juice and zest, then fold in blueberries using a rubber spatula.
Step 5: 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 attached. Allow the cake to cool completely.
Step 6: Prepare the Glaze
To make the glaze, combine powdered sugar and lemon juice. Pour this mixture over your cooled cake once it’s ready. Let it harden before garnishing with fresh fruit if desired. Serve and enjoy!
How to Serve Lemon Blueberry Sheet Cake
Serving Lemon Blueberry Sheet Cake can be as fun and creative as making it. Whether it’s a summer gathering or a casual family dinner, here are some delightful ways to present this tasty dessert.
With Fresh Whipped Cream
- Light and airy whipped cream adds a creamy contrast to the tangy lemon and sweet blueberries.
Garnished with Mint Leaves
- A sprinkle of fresh mint leaves not only enhances the presentation but also adds a refreshing flavor.
Accompanied by Vanilla Ice Cream
- The rich creaminess of vanilla ice cream pairs beautifully with the citrusy flavors of the cake.
Served as Individual Squares
- Cut the cake into individual squares for easy serving at parties; this way, guests can grab and go!
Drizzled with Extra Lemon Glaze
- For those who love an extra zing, a drizzle of additional lemon glaze on top elevates the flavor.
Pairing with Fresh Berries
- Serve alongside a mix of fresh blueberries, raspberries, or strawberries to enhance the berry flavors in the cake.
How to Perfect Lemon Blueberry Sheet Cake
Perfecting your Lemon Blueberry Sheet Cake is all about attention to detail. Follow these tips for a cake that is moist and bursting with flavor.
- Use Room Temperature Ingredients: Ensure your eggs, butter, and buttermilk are at room temperature for better mixing and texture.
- Don’t Overmix the Batter: Mix until just combined to keep the cake light and fluffy; avoid overworking it.
- Toss Blueberries in Flour: Coat blueberries in flour before adding them to prevent sinking during baking.
- Check for Doneness: Use a toothpick to check if the cake is done; it should come out with moist crumbs, not wet batter.
- Cool Completely Before Glazing: Allow the cake to cool fully before adding glaze so it sets properly without soaking into the cake.
- Store Properly: Keep leftover cake in an airtight container at room temperature for up to three days for best freshness.
Best Side Dishes for Lemon Blueberry Sheet Cake
Pairing side dishes with your Lemon Blueberry Sheet Cake can enhance your dessert experience. Here are some delicious options that complement its flavors beautifully.
- Fruit Salad – A refreshing mix of seasonal fruits brings brightness and complements the lemony taste.
- Greek Yogurt Parfait – Layered yogurt with granola and fresh berries provides a creamy contrast to the cake’s texture.
- Lemonade – A glass of homemade lemonade balances sweetness while echoing lemon notes from the cake.
- Ice Tea – Iced tea, whether sweetened or unsweetened, offers a refreshing sip that cleanses the palate.
- Cheese Platter – A selection of soft cheeses pairs well, providing a savory contrast to the sweet dessert.
- Chocolate Dipped Strawberries – These add an indulgent touch that contrasts nicely with the tartness of lemon and blueberries.
- Pecan Pie Bars – For those who enjoy variety, these bars offer a nutty flavor that works harmoniously alongside fruity desserts.
Common Mistakes to Avoid
When making a Lemon Blueberry Sheet Cake, it’s easy to overlook some key steps. Here are common mistakes and how to avoid them.
- Skipping the parchment paper: Not lining your baking dish can lead to a sticky situation. Always use parchment paper for easy removal.
- Overmixing the batter: Mixing too much can make the cake dense. Mix just until no flour streaks remain for a light texture.
- Ignoring the oven temperature: Oven temperatures vary, so check with a thermometer. Baking at an incorrect temperature can lead to uneven baking.
- Using old ingredients: Expired baking powder or flour can ruin your cake’s rise. Always check your ingredients before starting.
- Not cooling properly: Cutting into the cake too soon may cause it to fall apart. Allow it to cool completely before slicing.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 5 days.
- Keep the cake on a flat surface to maintain its shape.
Freezing Lemon Blueberry Sheet Cake
- Wrap slices tightly in plastic wrap and then foil for up to 3 months.
- Label with the date for easy identification.
Reheating Lemon Blueberry Sheet Cake
- Oven: Preheat to 350°F, wrap in foil, and heat for about 10-15 minutes.
- Microwave: Place a slice on a microwave-safe plate and heat for about 20-30 seconds.
- Stovetop: Use a skillet over low heat, covering it until warmed through.
Frequently Asked Questions
Here are some common questions about making Lemon Blueberry Sheet Cake.
Can I use frozen blueberries for Lemon Blueberry Sheet Cake?
Yes, you can use frozen blueberries! Just toss them in flour before adding them to the batter to prevent sinking.
How do I enhance lemon flavor in my Lemon Blueberry Sheet Cake?
To boost lemon flavor, add more zest or use fresh lemon juice instead of bottled juice.
What is the best way to serve Lemon Blueberry Sheet Cake?
This cake is delightful served at room temperature, topped with fresh blueberries and a sprinkle of powdered sugar.
How long does Lemon Blueberry Sheet Cake last?
When stored properly, this cake lasts up to 5 days in the refrigerator or 3 months in the freezer.
Final Thoughts
The Lemon Blueberry Sheet Cake is not only easy and quick but also perfect for any occasion. This versatile recipe allows you to customize flavors—try adding nuts or other fruits. Enjoy this delightful treat that’s sure to impress friends and family!
Lemon Blueberry Sheet Cake
- Total Time: 0 hours
- Yield: Serves approximately 16 people 1x
Description
Lemon Blueberry Sheet Cake is a refreshing dessert that perfectly balances the zesty brightness of lemons with the sweetness of juicy blueberries. Ideal for summer gatherings, picnics, or simply as a delightful treat at home, this cake is easy to prepare and yields generous portions for sharing. Topped with a smooth lemon glaze, it’s not only visually appealing but also incredibly delicious. With just 20 minutes of prep time and simple steps, you’ll have a moist and flavorful cake that will impress your family and friends.
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 (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
Instructions
- Preheat the oven to 350°F. Grease a 9×13 baking dish and line it with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream together butter and sugar until fluffy. Add eggs, vanilla, and buttermilk until smooth.
- Gradually mix in dry ingredients until fully combined. Gently fold in lemon juice, zest, and blueberries.
- Pour batter into the prepared dish and bake for 40–45 minutes or until a toothpick comes out clean.
- Once cooled, prepare the glaze by mixing powdered sugar with lemon juice and pour over the cake.
- Prep Time: 20 minutes
- Cook Time: 40–45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 325
- Sugar: 24g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
