Hi, I’m Dulcia. I love baking simple, soulful desserts that showcase fresh fruit. This Lemon Blueberry Sheet Cake is a personal favorite for potlucks and weekend treats.
Origins
Sheet cakes are a classic American format, ideal for feeding a crowd. Blueberries are native to North America, and they pair beautifully with lemon for a bright, balanced flavor. Learn more about blueberries on Wikipedia: https://en.wikipedia.org/wiki/Blueberry. For safe handling and storage guidance, see USDA resources: https://www.usda.gov.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoon salt
- 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
For the glaze:
- 2 1/2 cups powdered sugar
- 1/3 cup lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 baking dish and line with parchment paper, leaving an overhang on the long sides for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer with a paddle attachment or using a hand mixer, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well between each addition. Stir in the vanilla and buttermilk until combined.
- Gradually add the dry ingredients, mixing just until no streaks of flour remain. Stir in the lemon juice and zest.
- Gently fold in the flour-tossed blueberries using a spatula.
- Pour the batter into the prepared dish and smooth the top. Bake for 40-45 minutes or until a toothpick inserted comes out with moist crumbs.
- Allow the cake to cool completely in the pan.
- For the glaze, mix powdered sugar and lemon juice until smooth. Pour over the cooled cake. Let the glaze harden before serving. Garnish with fresh blueberries or lemon zest if desired.
Lemon Blueberry Sheet Cake
- Total Time: 55-60 mins
- Yield: 12 servings 1x
Description
Moist lemon blueberry sheet cake topped with a tangy lemon glaze.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoon salt
- 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
- For the glaze: 2 1/2 cups powdered sugar
- For the glaze: 1/3 cup lemon juice
Instructions
- Preheat the oven to 350?F (175?C). Grease a 9?13 baking dish and line with parchment paper, leaving an overhang on the long sides for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer with a paddle attachment or using a hand mixer, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well between each addition. Stir in the vanilla and buttermilk until combined.
- Gradually add the dry ingredients, mixing just until no streaks of flour remain. Stir in the lemon juice and zest.
- Gently fold in the flour-tossed blueberries using a spatula.
- Pour the batter into the prepared dish and smooth the top. Bake for 40-45 minutes or until a toothpick inserted comes out with moist crumbs.
- Allow the cake to cool completely in the pan.
- For the glaze, mix powdered sugar and lemon juice until smooth. Pour over the cooled cake. Let the glaze harden before serving. Garnish with fresh blueberries or lemon zest if desired.
- Prep Time: 15 mins
- Cook Time: 40-45 mins
Tips
- Tossing the blueberries with a tablespoon of flour helps prevent them from sinking.
- Use room temperature eggs and butter for better emulsion and a tender crumb.
- If you do not have buttermilk, make a quick substitute by stirring 1 tablespoon lemon juice or vinegar into 1 cup milk and letting it sit for 5 minutes.
- For storage, cover loosely and keep at room temperature up to 2 days, or refrigerate up to 5 days.
Variations
- Lemon-Blueberry Muffins: Use the same batter and bake in a muffin tin for 18-22 minutes.
- Streusel Topping: Add a brown sugar and oat streusel before baking for extra texture.
- Coconut Lemon: Fold in 1/2 cup shredded coconut and sprinkle toasted coconut on the glaze.
FAQ
Q: Can I use frozen blueberries?
A: Yes, use frozen berries straight from the freezer and do not thaw. Toss them in flour and fold gently to avoid too much color bleeding.
Q: How do I know when the cake is done?
A: A toothpick inserted in the center should come out with moist crumbs, not wet batter. Baking times can vary, so start checking at 40 minutes.
Q: Can I make this ahead for a party?
A: Absolutely. Bake and glaze the cake a day ahead, store in the refrigerator, and bring to room temperature before serving.
Conclusion
This Lemon Blueberry Sheet Cake is a reliable, bright dessert that travels well and feeds a crowd. If you enjoy bold citrus desserts, you might also like other treats on my site, including this cheesecake filling recipe: https://www.dulciarecipes.com/philadelphia-cheesecake-filling/ and my recipe collection at https://www.dulciarecipes.com/. Happy baking, Dulcia