Zingy Lemon Blueberry Sheet Cake Recipe: Sweet Summer Joy

Summers buzz with sweet memories, and this zesty lemon blueberry sheet cake recipe delivers pure sunshine on a plate.

Bursting with tangy citrus and plump, juicy berries, the cake promises a delightful twist on classic desserts.

Each slice combines vibrant flavors that dance across your palate with surprising elegance.

The simple yet sophisticated recipe turns ordinary baking into a delectable adventure.

Fresh blueberries nestled in soft, moist cake create a perfect balance of tartness and sweetness.

Light, fluffy, and impossibly easy to make, this sheet cake will become your go-to summer dessert.

You’ll want to bookmark this crowd-pleasing recipe for every picnic, potluck, and spontaneous celebration.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Calories: 340 kcal

Servings: 13

All the Ingredients for Lemon Blueberry Sheet Cake

• All-Purpose Flour: Provides the sturdy base for the cake's tender crumb, choose unbleached flour for best texture.
• Baking Powder: Helps the cake rise and creates a light, airy structure.
• Baking Soda: Neutralizes acidic ingredients and aids in browning.
• Salt: Enhances overall flavor and balances the sweetness.

• Butter: Adds rich, creamy flavor and creates a soft cake texture, use room temperature for smooth mixing.
• Sugar: Sweetens the cake and helps create a golden, tender crumb.
• Eggs: Bind ingredients together and provide structure, use fresh large eggs.
• Vanilla Extract: Adds depth and warmth to the cake's flavor profile.
• Buttermilk: Creates a tender crumb and adds a subtle tangy note, can substitute with milk and lemon juice.
• Lemon Juice, Lemon Zest: Brings bright, citrusy flavor and aromatic notes, use fresh lemons for best results.

• Blueberries: Adds bursts of juicy sweetness, use fresh or frozen (do not thaw if frozen).
• Powdered Sugar: Creates a smooth, sweet glaze that complements the cake's flavors.

Tools That Make Lemon Blueberry Sheet Cake

• 9×13 baking dish: Essential for baking the sheet cake with perfect dimensions.
• Parchment paper: Helps remove cake easily and prevents sticking.
• Stand mixer or hand mixer: Perfect for creaming butter and sugar, and mixing batter smoothly.
• Paddle attachment: Ideal for incorporating ingredients evenly.
• Medium mixing bowl: Needed for combining dry ingredients.
• Whisk: Great for blending flour mixture without lumps.
• Spatula: Helps fold blueberries gently and spread batter evenly.
• Toothpick: Checks cake doneness by testing for moist crumbs.
• Measuring cups and spoons: Ensures accurate ingredient measurements.

Lemon Blueberry Sheet Cake Baking Instructions

• Cake Preparation

Create a cozy baking environment by setting up your kitchen workspace. Warm up the oven and prepare a large rectangular baking pan with a light coating of grease and parchment paper.

• Dry Ingredients Blend

Combine flour and essential rising agents in a medium bowl, creating a soft powdery mixture that will form the base of your delightful dessert.

• Butter and Sugar Magic

Whip softened butter and sugar together until they transform into a fluffy, cloud-like texture that signals the beginning of something delicious.

• Liquid Harmony

Introduce eggs one by one, then blend in creamy buttermilk and bright lemon essence. Each addition brings depth and character to your cake mixture.

• Batter Creation

Gently fold dry ingredients into the wet mixture, being careful not to overmix. Softly incorporate fresh blueberries that have been lightly dusted with flour.

• Baking Adventure

Pour the vibrant batter into your prepared pan, creating an even surface. Bake until the cake turns golden and a gentle probe reveals moist, tender crumbs.

• Glaze and Finish

Once completely cooled, drizzle a tangy lemon glaze over the cake. Sprinkle with fresh blueberries or delicate lemon zest for a beautiful final touch.

Expert Tweaks for Lemon Blueberry Sheet Cake

• Swap fresh blueberries with frozen ones directly from the freezer without thawing to prevent color bleeding into the batter.
• Enhance the lemon profile by adding a teaspoon of lemon extract alongside the zest for a more pronounced citrusy punch.
• Replace half the all-purpose flour with whole wheat flour for added nutrition and a slightly nutty undertone without compromising the cake's texture.
• Fold in sliced almonds or chopped walnuts for a delightful crunch that complements the soft cake and bursting blueberries.
• Substitute buttermilk with almond milk mixed with a tablespoon of apple cider vinegar to maintain moisture and achieve a similar tangy flavor profile.

Serving Lemon Blueberry Sheet Cake to Impress

• Summer Picnic Delight: Pack slices of this lemon blueberry sheet cake in portable containers for a refreshing outdoor dessert that perfectly complements sunny afternoons and family gatherings.
• Brunch Centerpiece: Serve generous squares alongside fresh coffee or tea, creating an eye-catching sweet centerpiece that will impress weekend guests with its vibrant colors and tangy flavor.
• Afternoon Tea Companion: Cut smaller elegant portions to pair with herbal tea or champagne, transforming an ordinary afternoon into a delightful gourmet experience with minimal effort.
• Dessert Bar Star: Display cake slices on a decorative platter with additional fresh blueberries and lemon wedges, allowing guests to customize their dessert and create a stunning visual presentation.

Make-Ahead Tips for Lemon Blueberry Sheet Cake

• Cake Cooling Strategy: Let the cake rest at room temperature for at least 2 hours before cutting to ensure perfect texture and prevent crumbling.
• Refrigeration Wisdom: Store the cake in an airtight container in the refrigerator for up to 5 days, maintaining its moisture and freshness.
• Freezing Technique: Wrap individual slices in plastic wrap, then place in a freezer-safe container. Frozen cake stays delicious for 2-3 months, perfect for make-ahead dessert lovers.
• Serving Temperature Tips: Remove the cake from the refrigerator 30 minutes before serving to allow it to reach room temperature, which enhances its flavor and softens the glaze.

Tangy Lemon Blueberry Sheet Cake Recipe

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4.6 from 14 reviews

• Total Time: 1 hour 5 minutes
• Yield: 13 1x

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Description

Homemade lemon blueberry sheet cake combines zesty citrus with sweet berries in a delightful dessert. Rich layers of moist cake showcase fresh blueberries and tangy lemon, promising pure comfort when you want a simple, delectable treat.

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Ingredients

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• 4 large eggs
• 1 cup (226 g) butter, softened
• 1 ½ cups (300 g) granulated sugar
• 1 cup (240 ml) buttermilk
• 3 cups (360 g) all-purpose flour
• 1 ½ cups fresh blueberries, tossed with 1 tbsp flour
• 2 ½ cups (300 g) powdered sugar
• 2 tsps vanilla extract
• 2 tsps baking powder
• ⅓ cup (80 ml) lemon juice
• 1 ¼ tsp salt
• ½ tsp baking soda
• Juice and zest of 2 lemons (about ¼ cup or 60 ml lemon juice)

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Instructions

1. Preparation: Preheat oven to 350°F and line a 9×13 pan with parchment paper, allowing overhang for easy removal.
2. Dry Mixture: Whisk flour, baking powder, baking soda, and salt in a bowl until thoroughly combined and lump-free.
3. Creaming: Blend butter and sugar in a mixer until light, fluffy, and substantially increased in volume, creating an airy base.
4. Liquid Integration: Add eggs one at a time, mixing completely after each addition, then incorporate vanilla and buttermilk to create a smooth, uniform batter.
5. Flavor Infusion: Gently fold dry ingredients into wet mixture, minimizing stirring, then fold in lemon juice, zest, and flour-coated blueberries with delicate strokes.
6. Baking: Pour batter into prepared pan, spreading evenly, and bake for 40-45 minutes until golden and a toothpick emerges with minimal moist crumbs.
7. Cooling: Allow cake to cool completely in the pan, enabling structural stabilization and flavor development.
8. Glazing: Whisk powdered sugar and lemon juice into a silky glaze, drizzling generously over the cooled cake and allowing it to set.
9. Serving: Garnish with additional blueberries or lemon zest, then slice and serve this vibrant, tangy dessert.

Notes

• Prevent Blueberry Sinking: Lightly coat berries in flour to ensure even distribution throughout the cake without dropping to the bottom during baking.
• Mixing Technique Matters: Minimize stirring when combining dry and wet ingredients to avoid developing tough gluten and maintain a tender cake texture.
• Temperature and Timing: Verify cake doneness by inserting a toothpick – it should have just a few moist crumbs, indicating perfect moisture without being undercooked.
• Cooling is Crucial: Allow the cake to cool completely in the pan to stabilize its structure and make glazing easier, preventing structural collapse or uneven topping.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 340
• Sugar: 36 g
• Sodium: 200 mg
• Fat: 16 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 70 mg