This Lemon Blueberry Sheet Cake is the perfect dessert for any occasion, from summer BBQs to cozy family gatherings. With its bright lemon flavor and juicy blueberries, this cake not only tastes delicious but also looks stunning on the dessert table. Easy to make and serve, it’s sure to please both kids and adults alike.

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Why You’ll Love This Recipe

Quick Preparation: This cake comes together in just over an hour, making it a great choice for unexpected guests.
Refreshing Flavor: The combination of lemon and blueberries creates a light and refreshing taste that’s perfect for warm weather.
Versatile Serving Options: Serve it as a dessert, snack, or even breakfast treat; it fits any occasion.
Easy Glaze: The simple lemon glaze adds a delightful finish without complicated steps.
Crowd-Pleasing Size: With 16 servings, it’s ideal for parties or potlucks.

Tools and Preparation

Having the right tools can make your baking experience smoother and more enjoyable. Here are the essentials needed to create the perfect Lemon Blueberry Sheet Cake.

Essential Tools and Equipment

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

Importance of Each Tool

Stand mixer or hand mixer: These tools save time and effort in mixing ingredients until fluffy.
Parchment paper: Using parchment makes it easy to remove the cake from the pan without breaking.
Spatula: A good spatula helps in folding in delicate ingredients like blueberries without mashing them.

Ingredients

Easy, quick, delicious – and perfect for everything from summer BBQs to tasty snacks!

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 Tbs flour

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. Allow extra parchment to hang over the long sides; this will help you lift out the cake later.

Step 2: Mix Dry Ingredients

In a medium mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Set this mixture aside.

Step 3: Cream Butter and Sugar

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.

Step 4: Combine Wet Ingredients

Add the eggs one at a time while mixing on low speed. Then add vanilla extract and buttermilk until well combined.

Step 5: Add Dry Ingredients

Gradually mix in the dry ingredients until no streaks of flour remain. Then fold in lemon juice, zest, and gently stir in blueberries using a spatula.

Step 6: Bake

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

Step 7: Make Glaze

For the glaze, combine powdered sugar with lemon juice in a bowl. Pour this mixture over your cooled cake once it’s set.

Enjoy your delightful Lemon Blueberry Sheet Cake!

How to Serve Lemon Blueberry Sheet Cake

Serving Lemon Blueberry Sheet Cake is a delightful experience that can be customized to fit any occasion. Whether you’re hosting a summer BBQ or enjoying a quiet afternoon snack, here are some creative ways to serve this delicious cake.

With Fresh Whipped Cream

Top each slice with a dollop of fresh whipped cream for a light and airy complement to the cake’s flavors.

A Side of Vanilla Ice Cream

Pairing the cake with a scoop of vanilla ice cream adds a creamy texture that balances the tartness of the lemon and blueberries.

Garnished with Fresh Berries

Add extra fresh blueberries or sliced strawberries on top for an appealing presentation and an extra burst of flavor.

Drizzled with Extra Glaze

For those who love sweetness, drizzle additional lemon glaze over each serving before serving for a zesty kick.

Served Warm

Warm slices in the microwave for about 10 seconds. This brings out the flavors and makes it even more comforting.

With a Cup of Tea or Coffee

Enjoy your slice alongside your favorite beverage. The citrus notes in the cake pair beautifully with both tea and coffee.

How to Perfect Lemon Blueberry Sheet Cake

To achieve the best results with your Lemon Blueberry Sheet Cake, consider these helpful tips. They will ensure your cake turns out moist, flavorful, and visually appealing.

Use Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature. This promotes better mixing and creates a fluffier texture.
Don’t Overmix the Batter: Mix until just combined when adding dry ingredients. Overmixing can lead to a dense cake instead of a light one.
Fresh Blueberries Are Key: Use fresh blueberries for the best flavor and texture. If using frozen, rinse them under cold water and coat them in flour to prevent sinking.
Cool Completely Before Glazing: Allow the cake to cool fully before adding glaze. This ensures the glaze sets properly without sliding off.

Best Side Dishes for Lemon Blueberry Sheet Cake

Lemon Blueberry Sheet Cake pairs well with various side dishes that enhance its bright flavors. Here are some excellent options to consider:

Fruit Salad: A refreshing mix of seasonal fruits complements the citrus notes in the cake perfectly.
Greek Yogurt Parfait: Layer Greek yogurt with granola and berries for a nutritious accompaniment that balances sweetness.
Cheese Platter: A selection of soft cheeses like brie or goat cheese can provide a savory contrast to the sweet cake.
Cucumber Sandwiches: Light cucumber sandwiches add a refreshing crunch that pairs well with dessert.
Spinach Salad: A simple spinach salad topped with nuts and vinaigrette offers a wholesome side that rounds out any gathering.
Zucchini Fritters: Lightly fried zucchini fritters bring savory flavors that complement sweet desserts wonderfully.
Roasted Nuts: Spiced or salted roasted nuts provide crunchy bites that contrast nicely with soft slices of cake.
Herbed Crackers: Serve herbed crackers as a light snack option that enhances the overall flavor experience during dessert time.

Common Mistakes to Avoid

Making a Lemon Blueberry Sheet Cake can be simple, but some common mistakes can affect the outcome. Avoid these pitfalls for the best results.

Not measuring ingredients accurately: Always level off flour and other dry ingredients to ensure the correct ratios for your cake.
Skipping the parchment paper: Lining your baking dish makes it easier to remove the cake without breaking. Don’t skip this step!
Overmixing the batter: Mixing too much after adding flour can result in a dense texture. Mix just until combined for a light cake.
Ignoring oven temperature: Oven temperatures can vary. Use an oven thermometer to ensure accurate baking conditions.
Not letting the cake cool completely before glazing: If you glaze while warm, it will melt into the cake. Allow it to cool for better presentation.

Storage & Reheating Instructions

Refrigerator Storage

Store in an airtight container for up to 5 days.
Keep in the original baking dish covered with plastic wrap for convenience.

Freezing Lemon Blueberry Sheet Cake

Wrap tightly in plastic wrap and aluminum foil.
Freeze for up to 3 months; label with date for easy tracking.

Reheating Lemon Blueberry Sheet Cake

Oven: Preheat to 350°F, cover with foil, and heat for about 10-15 minutes.
Microwave: Heat individual slices on medium power for about 20-30 seconds.
Stovetop: Place on a skillet over low heat, covering it to retain moisture, and warm for a few minutes.

Frequently Asked Questions

If you have questions about making a Lemon Blueberry Sheet Cake, here are some common inquiries.

Can I use frozen blueberries?

You can use frozen blueberries, but toss them in flour beforehand. This helps prevent them from sinking in the batter.

What if I don’t have buttermilk?

You can make your own by mixing milk with a tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using.

How do I know when my cake is done?

Insert a toothpick in the center; if it comes out with moist crumbs (not wet batter), it’s ready!

Can I add more lemon flavor?

Absolutely! You can increase the amount of lemon zest or add lemon extract for extra flavor.

Final Thoughts

This Lemon Blueberry Sheet Cake is not only delicious but also versatile enough for any occasion. Its bright flavors make it perfect for summer gatherings or as a delightful snack. Feel free to customize it by adding different fruits or adjusting the sweetness to suit your taste!

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Lemon Blueberry Sheet Cake

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Author: Tina
Total Time: 0 hours
Yield: Serves approximately 16 slices 1x

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Description

Lemon Blueberry Sheet Cake is a delightful dessert that brings together the zesty brightness of lemons and the sweet juiciness of blueberries, making it perfect for any occasion. This cake is not only visually appealing but also incredibly easy to prepare, taking just over an hour from start to finish. With its light and refreshing flavors, it’s an ideal treat for summer barbecues, family gatherings, or even as a cozy snack. Topped with a simple lemon glaze, this cake will impress both kids and adults alike. Serve it warm or chilled, with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special touch.

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 your oven to 350°F. Grease a 9×13 baking dish and line with parchment paper.
In a medium mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Set this mixture 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.
Add the eggs one at a time while mixing on low speed. Then add vanilla extract and buttermilk until well combined.
Gradually mix in the dry ingredients until no streaks of flour remain. Then fold in lemon juice, zest, and gently stir in blueberries using a spatula.
Pour your batter into the prepared baking dish. Bake for about 40-45 minutes or until a toothpick inserted into the center comes out with moist crumbs. Allow it to cool completely before serving.
For the glaze, combine powdered sugar with lemon juice in a bowl. Pour this mixture over your cooled cake once it's set.

Prep Time: 20 minutes
Cook Time: 40-45 minutes
Category: Dessert
Method: Baking
Cuisine: American