Introduction
Looking for a dessert that’s fruity, fresh, and full of flavor? Then you’re going to love this Lemon Blueberry Sheet Cake! It’s soft, fluffy, and bursting with sweet blueberries and zesty lemon. The best part? It’s super easy to make and perfect for any occasion — birthdays, picnics, or just a weekend treat.
Sheet cakes are great because they feed a crowd, and you don’t need any fancy tools to make one. Just a simple pan, a few fresh ingredients, and a little love. Let’s dive into this fun and tasty recipe!
Ingredients – Lemon Blueberry Sheet Cake
Here’s what you’ll need to make this delicious Lemon Blueberry Sheet Cake:
For the Cake:
- 2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest (about 1 lemon)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or use 1 cup milk + 1 tablespoon vinegar)
- 1 and 1/2 cups fresh or frozen blueberries
- 1 tablespoon flour (to coat the blueberries)
For the Glaze (Optional but Yummy!):
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Step-by-Step Process – Lemon Blueberry Sheet Cake
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13 inch sheet pan or baking dish and set it aside.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step helps your cake stay light and fluffy.
Step 3: Cream Butter and Sugar
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and sugar until it looks creamy and pale. This usually takes 2-3 minutes.
Step 4: Add Eggs and Flavor
Add the eggs one at a time, mixing well after each one. Then stir in the lemon zest, lemon juice, and vanilla extract. The lemon gives the cake that bright, tangy flavor we love.
Step 5: Add the Buttermilk and Flour
Now, alternate adding the flour mixture and buttermilk into the wet ingredients. Start and end with the flour. Don’t overmix — just stir until everything is combined.
Step 6: Fold in the Blueberries
Before adding the blueberries, toss them with 1 tablespoon of flour. This helps keep them from sinking to the bottom of the cake. Gently fold the coated blueberries into the batter.
Step 7: Pour and Bake
Pour the batter into your greased baking pan and smooth out the top with a spatula. Bake for 30–35 minutes, or until a toothpick poked in the center comes out clean.
Step 8: Cool and Glaze
Let the cake cool completely in the pan. If you want to make the glaze, simply mix the powdered sugar and lemon juice together until smooth. Drizzle over the cooled cake. And that’s it! You just made a gorgeous Lemon Blueberry Sheet Cake!
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Carbohydrates | 40 g |
| Sugar | 22 g |
| Protein | 3 g |
| Fat | 12 g |
| Saturated Fat | 7 g |
| Fiber | 1 g |
| Sodium | 170 mg |
| Vitamin C | 4% DV |
| Calcium | 6% DV |
Frequently Asked Questions
Q1: Can I use frozen blueberries instead of fresh ones?
Yes! Frozen blueberries work just fine. Just don’t thaw them before adding to the batter. Toss them in flour just like fresh ones.
Q2: What if I don’t have buttermilk?
No worries! You can make a quick substitute: mix 1 tablespoon vinegar or lemon juice with 1 cup milk, and let it sit for 5–10 minutes. It’s a perfect stand-in.
Q3: Can I make this cake ahead of time?
Absolutely. You can bake the cake a day in advance. Just store it covered at room temperature. You can also add the glaze just before serving.
Q4: Can I freeze this sheet cake?
Yes! Let it cool completely, wrap it tightly, and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature before serving.
Q5: How can I make this cake extra moist?
Using buttermilk helps keep it moist, but also make sure not to overbake it. Check with a toothpick — as soon as it comes out clean, take it out of the oven.
Final Thoughts
Lemon and blueberry are a match made in dessert heaven. This Lemon Blueberry Sheet Cake is soft, moist, and full of sweet and tangy flavor in every bite. It’s a simple recipe that looks impressive and tastes even better.
Whether you’re making it for a party, a picnic, or just a cozy night in, this cake is sure to be a hit. The best part? It’s so easy, you don’t need to be a baking expert to pull it off.
So go ahead, grab those lemons and blueberries, and start baking. Your kitchen is about to smell amazing, and your taste buds are in for a real treat!
