Lemon Blueberry Sheet Cake Recipe

There's something absolutely irresistible about the combination of tangy lemons and sweet, juicy blueberries. The moment this Lemon Blueberry Sheet Cake comes out of the oven, your kitchen will be filled with the bright, fresh aroma that instantly lifts your spirits.

I first made this cake on a warm spring afternoon when I had an abundance of fresh blueberries and a few lemons begging to be used. Since then, it's become my go-to recipe for family gatherings, potlucks, and casual weekend baking. Light, fluffy, and bursting with flavor, it’s a crowd-pleaser every single time.

Let's dive into why you'll fall in love with this delightful cake.

Why You'll Love This Lemon Blueberry Sheet Cake

Get ready to meet your new favorite dessert. This Lemon Blueberry Sheet Cake checks all the boxes for a perfect homemade treat.

First of all, it's incredibly easy to make. No need for fancy techniques or equipment—just a mixing bowl, a whisk, and a baking pan. The simple method makes it approachable even for beginner bakers.

Time is always precious, and this recipe respects that. From start to finish, you’ll have this cake baked and ready to serve in just about an hour. It’s the ideal solution for last-minute guests or when you’re craving something sweet on a whim.

It’s also wonderfully budget-friendly. With ingredients like flour, sugar, eggs, and seasonal fruit, you won’t break the bank while creating something truly special. Plus, you can easily find everything you need at your local grocery store.

Versatility is another major perk. You can serve this cake as a casual weekday dessert, dress it up with a dusting of powdered sugar or a drizzle of glaze for special occasions, or even enjoy a slice with your morning coffee.

Now, let’s take a closer look at the ingredients that make this cake so delightful.

Ingredients Notes

The beauty of this Lemon Blueberry Sheet Cake lies in its fresh, vibrant ingredients that work harmoniously to create a light and flavorful dessert.

All-purpose flour provides the sturdy base for the cake, ensuring a tender but stable crumb. Be sure to measure it accurately by spooning it into your measuring cup and leveling it off to avoid a dense texture.

Fresh blueberries are the stars of the show. Their natural sweetness and juicy bursts contrast beautifully with the tartness of the lemon. If fresh blueberries aren’t in season, you can substitute with frozen ones—just don’t thaw them before adding to the batter to prevent bleeding.

Lemon zest and juice bring a bright, tangy flavor that elevates the entire cake. Using both zest and juice ensures a well-rounded lemon taste that’s neither too sharp nor too subtle. Make sure to zest the lemons before juicing for ease.

Buttermilk is the secret to the cake’s incredibly moist and tender texture. Its slight tang complements the lemon and balances the sweetness, while also activating the baking soda for a perfect rise.

For equipment, you’ll need a standard 9x13-inch baking pan, a large mixing bowl, a hand or stand mixer, and a microplane or fine grater for zesting. A simple wire rack is also helpful for cooling the cake evenly.

How To Make This Lemon Blueberry Sheet Cake

Making this Lemon Blueberry Sheet Cake is a breeze, and I’ll guide you through each simple step to ensure perfect results.

Start by preheating your oven to 350°F (175°C) and greasing your 9x13-inch baking pan with non-stick spray or butter. Lightly dust it with flour to prevent sticking and help the cake release easily after baking.

In a medium bowl, whisk together your dry ingredients—flour, baking powder, baking soda, and a pinch of salt. This step ensures even distribution of the leavening agents, so your cake rises uniformly.

In a large mixing bowl, cream together softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes with a hand or stand mixer on medium speed. The creaming process is crucial for incorporating air and achieving a tender crumb.

Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and juice, allowing the bright citrus aroma to infuse the batter. Alternate adding the dry ingredients and buttermilk, starting and ending with the flour mixture, and mix just until combined to avoid overmixing.

Before folding in the blueberries, toss them gently with a tablespoon of flour. This helps suspend them throughout the batter so they don’t all sink to the bottom while baking. Carefully fold the floured blueberries into the batter using a spatula.

Pour the batter into your prepared pan, spreading it evenly with a spatula. Give the pan a gentle tap on the counter to release any trapped air bubbles. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This ensures the structure sets properly and prevents any sogginess.

Storage Options

This Lemon Blueberry Sheet Cake stores beautifully, making it perfect for make-ahead occasions or enjoying leftovers throughout the week.

At room temperature, the cake will stay fresh for up to 2 days if stored in an airtight container. Keep it away from direct sunlight or heat sources to preserve its moisture.

For longer storage, place the cake in the refrigerator, where it will stay fresh for up to 5 days. Cover it tightly with plastic wrap or transfer it to a lidded container to prevent it from drying out or absorbing other refrigerator odors.

If you’d like to freeze the cake, wrap individual slices or the entire cake tightly in plastic wrap, followed by a layer of aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for a few hours before serving.

To reheat, simply let refrigerated slices come to room temperature or warm them gently in the microwave for about 10-15 seconds to restore a bit of that just-baked softness.

Variations and Substitutions

One of the best things about this Lemon Blueberry Sheet Cake is how adaptable it is to your preferences and pantry staples.

If you’re out of buttermilk, you can make a quick substitute by combining 1 tablespoon of lemon juice or white vinegar with 1 cup of milk. Let it sit for 5 minutes before using.

For a gluten-free version, substitute the all-purpose flour with a good-quality gluten-free flour blend designed for baking. Just be sure it includes xanthan gum or add a small amount yourself to mimic the elasticity of gluten.

Swap out the blueberries for other berries like raspberries or blackberries for a different flavor profile. Each variety brings its own unique sweetness and tartness to the cake.

Add a simple lemon glaze for extra indulgence by whisking together powdered sugar and fresh lemon juice until smooth. Drizzle over the cooled cake for a bakery-style finish that adds a sweet-tart pop.

For a lighter version, reduce the sugar slightly or use a sugar substitute designed for baking. You can also replace half the butter with unsweetened applesauce to cut down on fat while maintaining moisture.

Don’t be afraid to get creative and make this recipe your own. Whether you stick to the original or try new variations, you’re sure to end up with a delicious dessert that everyone will love.

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