This Lemon Blueberry Sheet Cake is a sunny treat that’s bursting with flavor! It’s moist and fluffy, with fresh blueberries and zesty lemon that make every bite refreshing.
I love that it’s quick to whip up and perfect for gatherings. Plus, it looks fabulous on any table! Just be prepared to share—or not, because it’s that good! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the cake. If you’re looking for a gluten-free option, you can try a 1:1 gluten-free flour blend, which often works well in most recipes.
Blueberries: Fresh blueberries are ideal, but frozen ones are a great substitute. Just remember to add them directly from the freezer to prevent them from bleeding too much color into the batter.
Buttermilk: If you don’t have buttermilk, mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes until it thickens slightly.
Butter: Unsalted butter is preferred for more control over salt levels in baking. If you’re dairy-free, you could use coconut oil or a plant-based butter instead.
Lemon Zest and Juice: Fresh lemon zest and juice add bright flavor to the cake. If you can’t get fresh lemons, bottled lemon juice will work, but fresh is always best for flavor!
How Can I Ensure the Cake is Moist and Fluffy?
Getting a moist and fluffy cake starts with properly creaming the butter and sugar. Here’s how:
- Beat the butter and sugar for about 3-4 minutes until it’s light and fluffy; this incorporates air, which helps the cake rise.
- Add eggs one at a time to ensure they mix well, which adds moisture and stability to the batter.
- When you mix the dry ingredients with the wet ones, be gentle! Over-mixing can lead to a dense cake.
- Folding in the blueberries carefully helps keep them intact, adding bursts of flavor without overworking the batter.
With these tips, you’ll set yourself up for a deliciously moist cake that everyone will enjoy!
How to Make Lemon Blueberry Sheet Cake?
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 ½ cups fresh blueberries (or frozen, if necessary)
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 ½ cups fresh blueberries (pureed)
- 1-2 tablespoons milk (if needed for consistency)
For Garnish:
- Lemon slices (optional)
- Fresh blueberries (optional)
How Much Time Will You Need?
This Lemon Blueberry Sheet Cake recipe takes about 20 minutes to prepare and 30-35 minutes to bake, plus a little time to cool. In total, you’ll be looking at roughly 1 hour for everything, including the frosting and garnishing. A perfect treat for any occasion!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First, preheat your oven to 350°F (175°C). Now, take a 9×13 inch baking pan and grease it well to prevent the cake from sticking.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps ensure everything is even—set this bowl aside for now.
3. Creaming the Butter and Sugar:
In a large bowl, add the softened butter and granulated sugar. Use a mixer to cream them together until it’s light and fluffy, which should take about 3-4 minutes. This makes your cake super delicious!
4. Adding Eggs and Flavors:
Now, beat in the eggs one at a time. Make sure to mix well after each addition. Then, stir in the lemon zest and vanilla extract—this is where the magic starts!
5. Combining Ingredients:
Gradually mix in half of the flour mixture, followed by the buttermilk. Then, add the remaining flour mixture, mixing until everything is just combined. Don’t over-mix it; you want it to be nice and light!
6. Folding in Blueberries:
Gently fold in the blueberries with a spatula. Be careful not to squish them too much; we want them whole for bursting flavor!
7. Baking the Cake:
Pour the batter into the prepared baking pan. Use a spatula to smooth the top. Bake in your preheated oven for 30-35 minutes, or until a toothpick comes out clean when inserted in the center. Let the cake cool completely in the pan on a wire rack.
8. Making the Frosting:
While the cake cools, let’s prepare the frosting. In a large bowl, beat the softened butter until it’s creamy. Gradually add the powdered sugar and mix until smooth.
9. Adding Lemon and Blueberry Flavor:
Stir in the lemon juice, lemon zest, and pureed blueberries. Beat this mixture until it’s fluffy. If it seems too thick, you can add a tablespoon of milk to adjust the consistency—it should be spreadable but not runny!
10. Frosting the Cake:
Once the cake has completely cooled, spread the delightful frosting evenly over the top. It’s best when it’s nice and smooth!
11. Garnishing (Optional):
If you like, add some lemon slices and fresh blueberries on top for a lovely presentation. They make the cake look as good as it tastes!
12. Serving:
Finally, slice the cake into squares and serve. Enjoy your delicious Lemon Blueberry Sheet Cake with friends and family!
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can use frozen blueberries, but make sure to thaw and drain them first. This will help prevent excess moisture in your cake. Gently fold them in while still somewhat frozen to minimize smashing them!
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes until it curdles slightly. This will mimic buttermilk’s acidity and tenderness in your cake!
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake one day in advance. Just allow it to cool completely, then wrap it well in plastic wrap and store it in the fridge. Frost it when you’re ready to serve for the best texture!
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. You can also freeze slices wrapped tightly in plastic wrap and then in foil for up to 3 months!
