Lemon Blueberry Sheet Cake Recipe

Introduction

Did you know that the combination of lemon and blueberry is not just a crowd-pleaser but also a powerhouse of antioxidants? This delightful Lemon Blueberry Sheet Cake combines zesty lemon and juicy blueberries into a moist, tender cake that’s as nutritious as it is delicious. Easy to prepare, this recipe is perfect for family gatherings, potlucks, or afternoon tea. The combination of fresh lemon zest and sweet blueberries delivers a refreshing burst of flavor in every bite, making it a standout dessert that’s both simple and sophisticated.

What makes this lemon blueberry sheet cake truly special is its versatility. Whether you’re a baking novice or a seasoned pro, you’ll appreciate the straightforward steps and reliable results. The cake’s moist crumb, achieved through careful balancing of wet and dry ingredients, ensures it stays fresh for days. Plus, using a sheet pan means you get more servings with less effort—ideal for feeding a crowd. Let’s dive into how you can create this sunny, berry-filled treat that’s sure to become a staple in your recipe collection.

Ingredients List

For the Cake:

• 2 ½ cups all-purpose flour – Provides structure. For a lighter texture, you can substitute with cake flour. (Sensory: Creates a fine, tender crumb that melts in your mouth.)
• 2 tsp baking powder – The leavening agent for a perfect rise.
• ½ tsp baking soda – Works with the baking powder for even lift.
• ½ tsp salt – Enhances all the flavors and balances sweetness.
• 1 cup unsalted butter, softened – Adds richness and moisture. For dairy-free, use a high-quality vegan butter substitute. (Sensory: Creates a luxuriously soft and buttery mouthfeel.)
• 1 ½ cups granulated sugar – Sweetens and tenderizes. Coconut sugar can be used for a deeper, caramel-like note.
• 3 large eggs, room temperature – Bind the batter and add structure. For an egg-free version, use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
• 1 cup buttermilk, room temperature – The secret to incredible moisture and a slight tang. Make your own by adding 1 tbsp lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes. (Sensory: Yields a supremely moist, velvety cake texture.)
• Zest of 2 large lemons – Where the bright, aromatic lemon flavor lives. Do not skip!
• ¼ cup fresh lemon juice – Amplifies the citrus punch.
• 1 ½ tsp pure vanilla extract – Adds a warm, floral background note.
• 2 cups fresh blueberries – The star of the show! Frozen blueberries can be used—do not thaw to prevent color bleed. Toss in 1 tbsp of the measured flour to prevent sinking. (Sensory: Bursts of juicy, sweet-tart flavor in every slice.)

For the Lemon Glaze (Optional but Recommended):

• 1 cup powdered sugar
• 2-3 tbsp fresh lemon juice – Adjust for desired consistency.
• 1 tsp lemon zest – For extra zing.

Timing

Compared to many layer cakes that can take 2+ hours from start to finish, this sheet cake is a time-saver. The single-layer design in a standard 9×13 inch pan eliminates complicated assembly and extensive cooling time. You get a stunning, flavorful dessert in roughly half the time of more intricate cakes, making it the perfect “wow factor” recipe for busy bakers.

Step-by-Step Instructions

Step 1: Prepare Your Pan and Oven

Preheat your oven to 350°F (175°C). This is crucial for even baking. Grease a 9×13 inch baking pan with butter or non-stick spray, then line it with parchment paper, leaving an overhang on the two long sides. This “sling” will be your best friend when it’s time to lift the cooled cake out for clean slicing. Lightly flour the pan or give it a quick spray with baking spray with flour. Set it aside.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the 2 ½ cups of flour, baking powder, baking soda, and salt. Whisk for at least 30 seconds to ensure the leavening agents are evenly distributed. This aeration step is a small trick that contributes to a lighter cake texture. Take 1 tablespoon of this flour mixture and toss it with your fresh blueberries in a separate small bowl. This coating helps suspend the berries in the batter, preventing them from sinking to the bottom during baking.

Step 3: Cream Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), beat the softened butter and granulated sugar together on medium-high speed for 3-4 minutes. Don’t rush this! The mixture should become very pale, fluffy, and almost creamy. This process incorporates air, which is essential for the cake’s rise and tender crumb. Scrape down the bowl halfway through.

Step 4: Add Wet Ingredients

With the mixer on low, add the eggs one at a time, beating well after each addition until fully incorporated. Next, beat in the vanilla extract, lemon zest, and fresh lemon juice. The aroma at this stage is incredible! The acid in the lemon juice will begin to react with the baking soda, so have your buttermilk ready.

Step 5: Combine Wet and Dry

With the mixer on the lowest speed, add about one-third of the flour mixture, followed by half of the buttermilk. Repeat, ending with the final third of the flour mixture. Mix only until the last streaks of flour disappear. Overmixing at this stage develops gluten, leading to a tough, dense cake. A few small lumps are perfectly fine. The batter will be thick and luxurious.

Step 6: Fold in Blueberries

Remove the bowl from the mixer. Using a flexible spatula, gently fold in the flour-coated blueberries. Use a folding motion—cutting through the center and turning the batter over—to distribute them evenly without crushing the berries or overworking the batter.

Step 7: Bake to Perfection

Pour and spread the batter evenly into your prepared pan. Smooth the top with the spatula. Place the pan in the center of your preheated oven. Bake for 35-40 minutes. Start checking at the 30-minute mark. The cake is done when the top is golden brown, the edges pull away slightly from the pan, and a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter).

Step 8: Cool and Serve

Place the pan on a wire rack and let the cake cool completely in the pan, about 1-2 hours. This patience is key for the structure to set. If you’re adding the optional glaze, whisk the powdered sugar and lemon juice together until smooth. Drizzle it over the cooled cake. Using the parchment paper overhang, lift the entire cake onto a cutting board for easy slicing. Cut into squares and serve.

Nutritional Information

Per serving (based on 15 servings, without glaze):

• Calories: ~280 kcal
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 65mg
• Sodium: 180mg
• Total Carbohydrates: 40g
• Dietary Fiber: 1g
• Sugars: 23g
• Protein: 4g

Note: Blueberries add Vitamin C, Vitamin K, and antioxidants like anthocyanins, which are linked to heart and brain health.

Healthier Alternatives

You can easily adapt this recipe for dietary needs without sacrificing the bright, joyful flavor:

• Whole Wheat Flour: Substitute up to half of the all-purpose flour with whole wheat pastry flour. It adds fiber and a nutty depth that pairs well with berries.
• Reduced Sugar: Cut the granulated sugar to 1 cup. The natural sweetness of the blueberries and the tang from the lemon will still make the cake deliciously satisfying.
• Greek Yogurt Swap: Replace the buttermilk with an equal amount of plain, full-fat Greek yogurt thinned with a splash of milk. This boosts protein and creates an even more tender crumb.
• Oil for Butter: For a dairy-free and potentially lower-saturated fat option, use a mild-flavored oil like avocado or light olive oil. The texture will be slightly more moist and springy.

• Leave a Comment Cancel reply

  Comment

  Name Email Website

  Save my name, email, and website in this browser for the next time I comment.