This Easy Lemon Blueberry Sheet Cake is bright and refreshing! With zesty lemon and juicy blueberries, it’s a cake that’s hard to resist. Perfect for sharing or enjoying on your own!
I love how simple it is to whip up, and the aroma of lemon while it bakes is out of this world! Plus, it’s an excellent way to brighten up any day. Don’t forget the frosting—yum!
Key Ingredients & Substitutions
All-purpose flour: This is the base for your cake. If you need a gluten-free option, consider using a gluten-free baking mix or almond flour, but keep an eye on the liquid amounts as they may differ.
Unsalted butter: Using unsalted butter gives you control over the saltiness. If you’re dairy-free, coconut or vegetable oil can work well, but the cake might have a slightly different texture.
Blueberries: Fresh blueberries are divine in this cake! If you can’t find them, you can use frozen blueberries—just don’t thaw them. You could also swap them for raspberries or strawberries for a fruity twist!
Lemon juice and zest: Fresh lemons give the best flavor. If you have a lemon concentrate, that’s fine too, but it’s less vibrant. You can also try lime for a different citrus punch!
How Do I Ensure My Cake is Fluffy?
Achieving a fluffy cake begins with properly creaming the butter and sugar. Mix them for 3-4 minutes until they’re light and airy. This is key for the cake’s texture!
- When adding eggs, mix in one at a time to incorporate air.
- Be gentle when adding the flour and milk mixture. Overmixing will lead to a denser cake.
- Finally, folding in the blueberries gently helps keep them whole, adding bursts of flavor without breaking the batter.
Easy Lemon Blueberry Sheet Cake
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest (from about 2 large lemons)
- 1 cup whole milk or buttermilk
- 2 tbsp fresh lemon juice
- 2 tsp vanilla extract
- 2 cups fresh blueberries (can use frozen, but do not thaw)
For the Glaze:
- 1 ½ cups powdered sugar
- 2–3 tbsp fresh lemon juice
For Garnish:
- Fresh blueberries
- Yellow sprinkles (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and 40-45 minutes of baking time. Don’t forget to let the cake cool completely before glazing, which can take an additional 30 minutes. So overall, expect to spend about 1 hour and 30 minutes before you can slice into this delicious cake!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch sheet pan, or line it with parchment paper. This ensures your cake doesn’t stick and is easy to remove later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this mixture aside for later.
3. Cream the Butter and Sugar:
In a large bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together until it’s light and fluffy—this should take about 3-4 minutes. It’s important to incorporate air into the mixture for that perfect cake texture!
4. Add the Eggs and Flavorings:
Add the eggs one at a time into the butter and sugar mixture, making sure to beat well after each addition. Then stir in the lemon zest, fresh lemon juice, and vanilla extract until everything is well mixed.
5. Combine Dry and Wet Ingredients:
Now, alternately add the dry flour mixture and the milk to the butter mixture. Start and end with the flour mixture to keep it nice and balanced. Mix just until combined, being careful not to overmix—this helps keep the cake light and fluffy!
6. Fold in the Blueberries:
Gently fold in the blueberries with a spatula or wooden spoon. Be cautious not to break them apart; you want those juicy bursts of blueberry in every bite!
7. Pour the Batter into the Pan:
Pour the prepared batter evenly into the greased sheet pan and use a spatula to smooth it out so it’s even.
8. Bake the Cake:
Place the pan in the oven and bake for 40-45 minutes. To check if it’s done, insert a toothpick into the center of the cake—it should come out clean or with a few crumbs clinging to it.
9. Cool the Cake:
Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. This might take around 30 minutes.
10. Prepare the Lemon Glaze:
While the cake is cooling, whisk together the powdered sugar and lemon juice in a small bowl until smooth and pourable. You can adjust the consistency by adding more lemon juice as needed.
11. Glaze the Cake:
Once the cake is completely cooled, pour or spread the lemon glaze evenly over the top. Let a little drip down the sides if you like that look!
12. Add Final Touches:
Garnish your glazed cake with fresh blueberries and yellow sprinkles if you’d like—it makes it look even more delightful!
13. Slice and Serve:
Your refreshing, moist lemon blueberry sheet cake is ready! Slice it into squares, serve, and enjoy every delicious bite!
FAQ for Easy Lemon Blueberry Sheet Cake
Can I Use Frozen Blueberries?
Absolutely! You can use frozen blueberries, but just make sure not to thaw them before adding them to the batter. This keeps them from turning mushy and helps retain their shape in the cake!
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap for up to 3 months!
Can I Make This Cake Ahead of Time?
Yes, you can prepare and bake the cake a day in advance, then glaze it just before serving. This makes it perfect for parties or gatherings! Just keep it covered at room temperature until you’re ready to serve.
What Other Flavors Can I Add?
If you want to mix things up, try adding some poppy seeds to the batter for added texture or even a hint of lavender for a floral note. Almond extract can also be a lovely alternative to vanilla!