Lemon Blueberry Sheet Cake – If you’re a fan of blueberries and lemons, then you’re in for a real treat! This Lemon Blueberry Sheet Cake is a delightful dessert that is sure to impress your family and guests. With its soft and moist crumb, tangy lemon flavor, and sweet blueberry bursts, this cake is the perfect dessert for any occasion. It’s easy to make, yet it looks and tastes like it was made by a professional pastry chef.
This Lemon Blueberry Sheet Cake has a special place in my heart because it’s a recipe that my husband and I discovered on one of our weekend getaways to a charming bed and breakfast in the countryside. The innkeeper was kind enough to share her recipe with us, and ever since then, this cake has become a staple in our household. It’s a family favorite, and every time we make it, it reminds us of that lovely trip we took together.
Why This Cake is So Special?
This cake is unique because of the combination of tangy lemon and sweet blueberries, which complement each other perfectly. The soft and moist crumb is achieved by using buttermilk, which also adds a slight tanginess to the cake. The glaze is made with a simple combination of powdered sugar and lemon juice, which adds a sweet and tangy flavor to the cake. This cake is perfect for any occasion, whether it’s a family gathering, a birthday party, or a potluck. The fresh blueberries add a burst of flavor and texture to the cake, making it both delicious and visually appealing.
Ingredients:
- 3 cups all-purpose flour (360g)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoon salt
- 1 cup (2 sticks) butter, softened (226g)
- 1 1/2 cups granulated sugar (300g)
- 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 Tbsp. flour (200g)
For the glaze:
- 2 1/2 cups powdered sugar (300g)
- 1/3 cup lemon juice
Directions:
Preheat the oven to 350 degrees F (180°C). Grease a 9×13 inch baking dish and line with parchment paper, leaving an overhang on the two long sides for easy removal.
In a medium mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
In a stand mixer fitted with the paddle attachment or hand mixer, cream together the sugar and butter until light and fluffy. Add the eggs and vanilla, and buttermilk, and mix on low until incorporated.
Add the dry ingredients to the wet mixture and mix until no streaks of flour remain. Mix in the lemon juice and zest. Gently stir in the blueberries with a spatula.
Pour the cake batter into the prepared 9×13 inch baking dish, and bake for about 40-45 minutes or until a toothpick comes out with moist crumbs. Allow the cake to cool completely before glazing.
For the glaze, combine the powdered sugar and lemon juice, and pour over the cooled cake. Let the glaze harden, and then garnish with fresh fruit if desired.
Notes:
- You can use frozen blueberries in this recipe, just be sure to thaw them and pat them dry with a paper towel before tossing with the flour.
- If you don’t have buttermilk on hand, you can make a substitute by combining 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using in the recipe.
- Be sure to zest your lemons before juicing them, as it can be difficult to zest a squeezed lemon.
- To make this recipe even more lemony, you can add more zest to the glaze or a few drops of lemon extract.
In conclusion, this Lemon Blueberry Sheet Cake is a perfect dessert for any occasion. With its vibrant lemon flavor, juicy blueberries, and a sweet glaze, it is sure to impress your guests and leave them asking for seconds. Not only is it delicious, but it is also easy to make and can be stored for several days, making it a convenient dessert option for any busy schedule. So go ahead and give this recipe a try, and enjoy the delightful combination of tangy lemon and sweet blueberries in every bite!
FAQ
Can I use frozen blueberries?
Yes, you can use frozen blueberries in this recipe. Just be sure to thaw them and pat them dry with a paper towel before tossing with the flour.
Can I make this recipe without buttermilk?
Yes, you can make a substitute for buttermilk by combining 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using in the recipe.
How can I make this recipe more lemony?
To make this recipe even more lemony, you can add more zest to the glaze or a few drops of lemon extract.
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time. Store it in an airtight container in the refrigerator for up to 3 days.
Can I freeze this cake?
Yes, you can freeze this cake. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before storing it in the freezer for up to 3 months.
Lemon Blueberry Sheet Cake
Ingredients
- 3 cups all-purpose flour 360g
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoon salt
- 1 cup 2 sticks butter, softened (226g)
- 1 1/2 cups granulated sugar 300g
- 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 Tbs flour (200g)
For the glaze:
- 2 1/2 cups powdered sugar 300g
- 1/3 cup lemon juice
Instructions
- Preheat the oven to 350 degrees F (180°C). Grease a 9×13 inch baking dish and line with parchment paper, leaving an overhang on the two long sides for easy removal.
- In a medium mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment or hand mixer, cream together the sugar and butter until light and fluffy. Add the eggs and vanilla, and buttermilk, and mix on low until incorporated.
- Add the dry ingredients to the wet mixture and mix until no streaks of flour remain. Mix in the lemon juice and zest. Gently stir in the blueberries with a spatula.
- Pour the cake batter into the prepared 9×13 inch baking dish, and bake for about 40-45 minutes or until a toothpick comes out with moist crumbs. Allow the cake to cool completely before glazing.
- For the glaze, combine the powdered sugar and lemon juice, and pour over the cooled cake. Let the glaze harden, and then garnish with fresh fruit if desired.
Leave a Reply