Lemon Blueberry Cake
This Lemon Blueberry Cake transforms the classic sheet cake into a vibrant summer dessert recipe with its perfect balance of tart and sweet. The moist lemon-infused cake, studded with fresh blueberries, offers a burst of flavor in every bite, while the simple lemon glaze adds a zesty, glossy finish without overwhelming the delicate cake. Requiring just one pan and minimal prep, this Lemon Blueberry Sheet Cake is ideal for busy hosts or spontaneous celebrations, making it a standout in Sheet Cake Recipes for summer entertaining.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 tsp salt
- 1 cup unsalted butter 2 sticks, softened
- 1 1/2 cups granulated sugar
- Zest and juice of 2 lemons about 1/4 cup juice
- 4 large eggs
- 1 cup buttermilk
- 2 tsp vanilla extract
- 1 1/2 cups fresh blueberries tossed with 1 tbsp flour
For the Lemon Glaze:
- 2 1/2 cups powdered sugar
- 1/3 cup lemon juice
Instructions
Prepare the Pan:
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish and line with parchment paper, leaving an overhang on the long sides for easy removal.
Mix Dry Ingredients:
- In a medium bowl, whisk together 3 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1 1/4 tsp salt. Set aside.
Cream Wet Ingredients:
- In a large bowl, use a hand mixer or stand mixer with paddle attachment to cream 1 cup softened butter and 1 1/2 cups sugar until light and fluffy (about 2-3 minutes).
- Add 4 eggs, one at a time, mixing well after each. Stir in 1 cup buttermilk, 2 tsp vanilla extract, and the zest and juice of 2 lemons.
Combine Batter:
- Gradually add the dry ingredients to the wet mixture, mixing on low until no flour streaks remain. Be careful not to overmix.
- Gently fold in 1 1/2 cups flour-tossed blueberries with a spatula to evenly distribute.
Bake:
- Pour the batter into the prepared baking dish, spreading evenly.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Cool completely in the pan or lift out using parchment overhang.
Make the Glaze and Serve:
- In a small bowl, whisk together 2 1/2 cups powdered sugar and 1/3 cup lemon juice until smooth.
- Pour glaze over the cooled cake, spreading evenly. Let the glaze set for 15-20 minutes.
- Garnish with fresh blueberries or lemon zest and slice to serve this Cake.
Notes
- Coat Blueberries: Tossing in flour prevents sinking in this Lemon Blueberry Cake.
- Mix Lightly: Combine ingredients just until blended to ensure a tender Lemon Blueberry Sheet Cake.
- Fresh Lemons: Use fresh zest and juice for maximum citrus flavor in this summer dessert recipe.
- Cool Before Glazing: Let the cake cool fully to keep the glaze intact in these Sheet Cake Recipes.
- Parchment Trick: Use overhangs for easy cake removal from the pan for this Lemon Blueberry Cake.