Lemon Blueberry Sheet Cake: A Zesty and Juicy Delight 🍋🫐✨
1. Introduction
If you’re searching for an easy lemon blueberry sheet cake recipe that combines the freshness of lemons with the sweetness of blueberries, you’ve come to the right place. This lemon recipe is perfect for summer gatherings, birthdays, or simply a delightful treat to brighten your day. With its vibrant citrus flavor and juicy fruit, this lemon blueberry sheet cake promises to be a showstopper on your dessert table. Whether you’re a seasoned baker or a beginner, this easy lemon cake recipe will impress everyone with its moist texture and refreshing taste.
2. Ingredients for Lemon Blueberry Sheet Cake
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream or Greek yogurt
- 1 ½ cups fresh blueberries
For the glaze:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Optional: extra lemon zest and blueberries for garnish.
3. Step-by-Step Instructions to Make Lemon Blueberry Sheet Cake
3.1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or non-stick spray and lightly dust with flour or line with parchment paper for easy removal.
3.2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3.3. Cream Butter and Sugar
In a large mixing bowl, using a KitchenAid Classic Iconic Stand Mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
3.4. Incorporate Lemon and Vanilla
Mix in the lemon juice, lemon zest, and vanilla extract. Continue to mix until well combined.
3.5. Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture in batches, alternating with the sour cream. Mix gently until just combined. Do not overmix.
3.6. Fold in Blueberries
Gently fold the blueberries into the batter to evenly distribute them without damaging the berries.
3.7. Bake the Cake
Pour the batter into the prepared baking pan and smooth the top. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes before transferring to a wire rack.
3.8. Prepare the Lemon Glaze
In a small bowl, whisk powdered sugar with lemon juice until smooth. Drizzle over the cooled cake for a tangy finish.
4. Storage Tips for Lemon Blueberry Sheet Cake
To keep your lemon blueberry sheet cake fresh, cover it tightly with plastic wrap or store it in an airtight container. It will stay moist for up to 3 days at room temperature or up to a week in the refrigerator. For longer storage, consider freezing slices individually and reheating when needed.
5. Serving Suggestions to Enhance Your Lemon Blueberry Cake
This delightful lemon blueberry sheet cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Garnish with additional fresh strawberries or an extra sprinkle of lemon zest for extra flavor. Serve on a stylish platter and enjoy the burst of citrus and berry goodness.
6. Benefits of Making Lemon Blueberry Sheet Cake at Home
Baking this easy lemon cake at home allows you to control the ingredients, making it a healthier and customizable dessert. Plus, the vibrant flavors and juicy blueberries turn any occasion into a special celebration.
7. Frequently Asked Questions (FAQs) About Lemon Blueberry Sheet Cake
What makes this lemon blueberry sheet cake so special?
This cake combines the zesty freshness of lemons with the sweet, juicy burst of blueberries, making it an irresistible dessert that’s perfect for any occasion.
Can I use frozen blueberries?
Yes, you can substitute fresh blueberries with frozen ones. Just be sure to thaw and drain excess liquid before folding into the batter to prevent it from becoming soggy.
How do I prevent the blueberries from sinking?
Tossing the blueberries in a little flour before mixing them into the batter helps prevent sinking and keeps them evenly dispersed throughout the cake.
Can I make this cake dairy-free?
Absolutely! Use dairy-free sour cream or Greek yogurt and dairy-free butter or margarine for a dairy-free version.
8. Explore More Delicious Recipes
- Cruffins
- Maggiano’s-Style Lasagna
- Pancake Sausage Casserole
- Strawberry Cheesecake
- Peach Cobbler Egg Rolls
9. Conclusion
This lemon blueberry sheet cake embodies the perfect harmony of tangy citrus and sweet blueberries, making it a delightful addition to your baking repertoire. Its straightforward preparation process and irresistible flavor make it an ideal choice for sharing with family and friends. Whether you’re celebrating a special occasion or simply craving a vibrant dessert, this easy lemon recipe guarantees satisfaction. For more kitchen inspiration, explore tools like the Ninja SLUSHi Pro RapidChill Drink Maker or the Fullstar Ultimate Veggie Prep Master to enrich your culinary experience.
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Lemon Blueberry Sheet Cake
- Total Time: 1 hour 5 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Enjoy a refreshing slice of Lemon Blueberry Sheet Cake, a delightful dessert bursting with zesty citrus flavor and juicy blueberries. Perfect for summer gatherings, birthdays, or a special treat, this moist and flavorful cake is easy to make and sure to impress.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream or Greek yogurt
- 1 ½ cups fresh blueberries
For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
Optional: extra lemon zest and blueberries for garnish.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or non-stick spray and lightly dust with flour or line with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Mix in lemon juice, lemon zest, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture in batches, alternating with the sour cream. Mix gently until just combined.
- Gently fold in the blueberries into the batter to evenly distribute them.
- Pour the batter into the prepared baking pan and smooth the top. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then transfer to a wire rack.
- Whisk powdered sugar with lemon juice in a small bowl until smooth. Drizzle over the cooled cake and garnish with additional lemon zest or blueberries if desired.
Notes
- To prevent blueberries from sinking, toss them in a little flour before folding into the batter.
- For a dairy-free version, substitute dairy ingredients with plant-based alternatives.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 310 Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
