Lemon Blueberry Sheet Cake

Who can resist the delightful combination of sweet blueberries and zesty lemon? Our Lemon Blueberry Sheet Cake is like a sunny day in dessert form! Perfectly moist and bursting with flavor, this cake combines the tartness of lemon with the sweetness of juicy blueberries, creating a harmonious balance that will brighten any occasion. My personal favorite baking moment is when I pull this cake from the oven, its aroma wafting through the house, prompting everyone to wander into the kitchen like bees to honey. Did you know lemons are a symbol of longevity and health in many cultures? Well, this cake’s not only delicious but may also add a dash of good cheer to your day!

If you enjoy our Lemon Blueberry Sheet Cake, you might also love our classic Vanilla Sheet Cake. Both desserts are easy to whip up and serve a crowd, making them perfect for family gatherings or cozy afternoons with a cup of tea. So grab your mixing bowl and get ready for a delightful baking adventure—your taste buds will thank you!

What is Lemon Blueberry Sheet Cake?

Now, you may be wondering, what exactly is Lemon Blueberry Sheet Cake? Well, imagine a cake that’s not too dense but not too light, bursting with sweet blueberries and a refreshing lemony zing. It’s a fabulous sheet cake, often rectangular and super easy to slice and serve. Why the name, you ask? Perhaps it’s simply because “cake” does a great job describing the star of this show! And let’s face it: the way to anyone’s heart is through their stomach, especially when there’s a delicious slice of Lemon Blueberry Sheet Cake involved! So, arm yourself with a whisk and let’s dive into this delightful treat.

Why You’ll Love This Lemon Blueberry Sheet Cake

1. Irresistible Flavor: The primary highlight of this cake is its unique flavor profile, combining the tartness of fresh lemon with the sweetness of ripe blueberries. Each bite is a delightful explosion of taste that leaves you craving more!
2. Budget-Friendly: Making this cake at home not only saves you money compared to buying a fancy dessert but also allows you to control the quality of ingredients. Plus, it’s a fantastic way to use up seasonal blueberries!
3. Endless Variations: While this recipe focuses on lemons and blueberries, you can easily make it your own by incorporating other fruits or flavors. How about adding some coconut or swapping the blueberries for strawberries?

If you love berry-flavored desserts, check out our Berry-Packed Pound Cake for another delicious treat! Now, let’s get cooking and create some kitchen magic!

How to Make Lemon Blueberry Sheet Cake

Quick Overview

This Lemon Blueberry Sheet Cake is not only delicious but also ridiculously easy to prepare. With a prep time of just around 20 minutes and a baking time of 30 minutes, you’ll have a delightful dessert ready in less than an hour. Whether you’re a novice baker or a seasoned pro, you’ll find this recipe a breeze to follow!

Key Ingredients for Lemon Blueberry Sheet Cake:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, softened
• 1 cup milk
• 2 large eggs
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 ½ cups fresh blueberries

Step-by-Step Instructions:

1. Preheat your oven to 350°F (180°C) and grease a 9×13 inch baking pan.
2. In a mixing bowl, combine the softened butter and sugar. Beat them together until light and fluffy.
3. Add the eggs, one at a time, mixing well after each addition.
4. Stir in the milk, lemon juice, and lemon zest until everything is well combined.
5. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix!
6. Fold in the fresh blueberries gently to keep them intact.
7. Pour the batter into your prepared baking pan and spread it evenly.
8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool before serving; consider icing it with a simple lemon glaze for an extra zesty touch if you’d like!

What to Serve Lemon Blueberry Sheet Cake With:

This lovely cake pairs perfectly with a refreshing cup of lemon tea or a scoop of vanilla ice cream. You can also serve it alongside fresh fruit salad for a balanced dessert. For a more filling meal, consider serving it as a delightful ending to a grilled chicken salad or a light pasta dish—think summer picnics and family barbecues!

Top Tips for Perfecting Lemon Blueberry Sheet Cake:

• Use Fresh Ingredients: Always opt for fresh lemons and blueberries for the best flavor profile.
• Don’t overmix the batter: Fold in the blueberries gently to prevent them from breaking, which helps retain the bright colors and texture in your cake.
• Check for Doneness: Ovens vary, so keep an eye on your cake during the last few minutes of baking. A toothpick should come out clean, but be cautious not to overbake, as that can dry out the cake.

Storing and Reheating Tips:

Once your Lemon Blueberry Sheet Cake has cooled completely, store leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly and freeze it for up to a month. To reheat, simply thaw at room temperature and enjoy as is, or pop a slice in the microwave for a warm treat that’s just as delightful as the first day!

And there you have it—the perfect Lemon Blueberry Sheet Cake to brighten your day! Now, roll up your sleeves, gather your ingredients, and let the magic happen. Happy baking!

Lemon Blueberry Sheet Cake

A delightful combination of sweet blueberries and zesty lemon, this moist cake is perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

  

For the Cake

• 2 cups all-purpose flour For best results, sift before measuring.
• 1.5 cups granulated sugar Can adjust based on sweetness preference.
• 0.5 cups unsalted butter, softened Ensure butter is at room temperature.
• 1 cup milk Whole milk preferred for richness.
• 2 large eggs Bring to room temperature for better mixing.
• 1 tablespoon lemon zest Use fresh zest for maximum flavor.
• 0.25 cups fresh lemon juice Adjust based on tartness preference.
• 1 tablespoon baking powder Ensure it's fresh for proper rising.
• 0.5 teaspoons salt Balances the sweetness of the cake.
• 1.5 cups fresh blueberries Gently washed and dried before use.

Method

 

Preparation

1. Preheat your oven to 350°F (180°C) and grease a 9x13 inch baking pan.
2. In a mixing bowl, combine the softened butter and sugar. Beat them together until light and fluffy.
3. Add the eggs, one at a time, mixing well after each addition.
4. Stir in the milk, lemon juice, and lemon zest until everything is well combined.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
7. Fold in the fresh blueberries gently to keep them intact.
8. Pour the batter into your prepared baking pan and spread it evenly.

Baking

1. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
2. Let the cake cool before serving; consider icing it with a simple lemon glaze for an extra zesty touch if desired.

Notes

Use fresh ingredients for the best flavor. Don’t overmix the batter and monitor the cake as it bakes to ensure optimal doneness. Store leftovers in an airtight container; they last up to 3 days at room temperature or can be frozen for a month.