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Lemon Blueberry Sheet Cake Recipe

Lemon Blueberry Sheet Cake Recipe
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★★★★★

5.1 from 22 reviews

This delightful Lemon Blueberry Sheet Cake combines the bright, zesty flavors of fresh lemon with juicy blueberries, all baked into a moist, tender cake topped with a tangy lemon glaze. Perfect for gatherings or a refreshing dessert any time of year, this sheet cake is easy to prepare and sure to impress with its vibrant taste and beautiful presentation.

Ingredients

Scale

Dry Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 teaspoons salt
  • 1 1/2 tablespoons all-purpose flour (for tossing blueberries)

Cake Batter

  • 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 tablespoon flour

Glaze

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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish thoroughly, then line it with parchment paper, allowing an overhang on the two long sides. This will make it easier to lift the cake out once baked.
  2. Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the tablespoon of flour reserved for tossing the blueberries. Set this mixture aside.
  3. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the softened butter and granulated sugar together on medium-high speed until the mixture is light and fluffy, about 3-4 minutes.
  4. Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract, lemon juice, and zest, mixing on low speed. Slowly blend in the buttermilk until just combined.
  5. Combine with Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low until no streaks of flour remain. Be careful not to overmix to keep the cake tender.
  6. Fold in Blueberries: Gently fold the flour-coated blueberries into the batter with a spatula, distributing them evenly without breaking them.
  7. Bake the Cake: Pour the batter into the prepared baking dish, smoothing the top evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with moist crumbs but not wet batter.
  8. Cool the Cake: Allow the cake to cool completely in the pan on a wire rack. Once cool, you can use the parchment paper overhang to lift the cake out of the pan for easier glazing, or leave it in the dish for serving.
  9. Prepare and Apply Glaze: In a small bowl, whisk together the powdered sugar and 1/3 cup lemon juice until smooth and pourable. Drizzle this glaze evenly over the cooled cake.
  10. Set and Serve: Let the glaze harden before slicing. Garnish with additional fresh blueberries or lemon zest if desired, then serve and enjoy!

Notes

  • Using parchment paper with an overhang makes removing the cake much easier and cleaner.
  • Tossing blueberries with flour helps prevent them from sinking to the bottom of the cake during baking.
  • Ensure the cake is completely cool before glazing to avoid melting the glaze.
  • Frozen blueberries can be used if fresh ones are not available; just do not thaw them before folding into the batter.
  • This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
  • To keep the glaze smooth, sift the powdered sugar before mixing if it’s clumpy.

Nutrition

Keywords: lemon blueberry cake, sheet cake recipe, lemon dessert, blueberry dessert, lemon glaze cake, easy sheet cake, fruity cake

Find it online: https://dailysimplerecipe.com/lemon-blueberry-sheet-cake-recipe/