Lemon Blueberry Sheet Cake
Easy, quick, delicious – and perfect for everything from summer BBQs to tasty snacks! Lemon Blueberry Sheet Cake is a delightful dessert that combines the bright flavors of lemon with sweet, juicy blueberries. This cake is not only simple to make but also versatile enough for any occasion, whether it’s a birthday party, a potluck, or just a cozy family gathering.
Why You’ll Love This Recipe
- Delicious Flavor: The combination of lemon and blueberries creates a refreshing taste that is perfect for warm weather.
- Easy to Make: With straightforward steps, even novice bakers can whip up this delightful cake in no time.
- Great for Sharing: This sheet cake serves 16 people, making it ideal for gatherings or parties.
- Versatile Serving Options: Enjoy it plain or dress it up with a glaze and fresh fruit for an elegant presentation.
- Make-Ahead Friendly: You can prepare this cake in advance and serve it later, saving you time on busy days.
Tools and Preparation
To make your baking experience smooth, gathering the right tools is essential. Here’s what you’ll need:
Essential Tools and Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- 9×13 baking dish
- Parchment paper
- Spatula
Importance of Each Tool
- Stand mixer or hand mixer: Helps achieve the perfect creamy texture by efficiently blending ingredients.
- Mixing bowls: Essential for keeping your dry and wet ingredients organized during prep.
- Spatula: Perfect for folding in delicate ingredients like blueberries without crushing them.
Ingredients
Ingredients:
– 3 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1 1/4 teaspoon salt
– 1 cup butter (2 sticks), softened
– 1 1/2 cups granulated sugar
– 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
– 2 1/2 cups powdered sugar
– 1/3 cup lemon juice
How to Make Lemon Blueberry Sheet Cake
Step 1: Preheat the Oven
Preheat the oven to 350 degrees F. Grease a 9×13 baking dish and line it with parchment paper, allowing some overhang on the two long sides. This will help you lift the cake out easily once it’s baked.
Step 2: Prepare the Batter
In a medium mixing bowl, whisk together the dry ingredients: flour through salt. Set aside. In your stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the sugar and butter until light and fluffy.
Next:
1. Add the eggs one at a time, mixing well after each addition.
2. Pour in the vanilla extract and buttermilk, mixing on low until fully incorporated.
3. Gradually add in the dry ingredient mixture until no streaks of flour remain.
4. Mix in the lemon juice and zest gently.
5. Finally, fold in the blueberries using a spatula.
Step 3: Bake the Cake
Pour the cake batter into your prepared baking dish. Bake for about 40-45 minutes or until a toothpick inserted comes out with moist crumbs. Allow the cake to cool completely; you can either lift it out of the pan before drizzling with glaze or leave it in the dish.
Step 4: Add the Glaze
For the glaze, combine powdered sugar and lemon juice until smooth. Drizzle over the cooled cake and let it harden slightly before garnishing with fresh fruit. Serve and enjoy!
How to Serve Lemon Blueberry Sheet Cake
Serving Lemon Blueberry Sheet Cake is a delightful way to impress your guests at any gathering. Here are some creative serving suggestions to enhance your cake experience.
With Fresh Whipped Cream
- Top each slice with a generous dollop of freshly whipped cream for a light and airy texture that complements the cake’s tangy lemon flavor.
Alongside Vanilla Ice Cream
- Serve warm slices with a scoop of vanilla ice cream. The creamy sweetness pairs perfectly with the refreshing taste of lemon and blueberries.
Garnished with Extra Berries
- Add fresh blueberries or raspberries on top as a garnish. This not only looks appealing but also adds an extra burst of fruity flavor.
Accompanied by Lemonade
- Pair your cake with a glass of homemade lemonade. The citrusy drink enhances the lemony notes in the cake, making it a refreshing summer treat.
As Part of a Dessert Platter
- Include slices of Lemon Blueberry Sheet Cake on a dessert platter with assorted treats like cookies and brownies for an inviting dessert spread.
With a Cup of Tea
- Enjoy this cake with your favorite cup of tea. The combination makes for a cozy afternoon snack or dessert option.
How to Perfect Lemon Blueberry Sheet Cake
To achieve the best results with your Lemon Blueberry Sheet Cake, keep these tips in mind.
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Use fresh ingredients: Fresh lemons and blueberries enhance the flavor profile. Ensure they are ripe for optimal taste.
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Don’t overmix the batter: Mix just until combined to keep the cake tender and fluffy. Overmixing can lead to a dense texture.
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Check for doneness: Use a toothpick to test if the cake is done. Look for moist crumbs rather than wet batter to ensure it’s baked perfectly.
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Cool completely before glazing: Allowing the cake to cool ensures that the glaze sets properly without melting into the cake.
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Adjust sweetness as desired: If you prefer less sweetness, reduce the powdered sugar in the glaze slightly without compromising consistency.
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Store properly: Keep leftover cake covered at room temperature or in the fridge for freshness, ensuring it stays moist and delicious.
Best Side Dishes for Lemon Blueberry Sheet Cake
Pairing side dishes with your Lemon Blueberry Sheet Cake can elevate your dessert experience. Here are some great options:
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Citrus Salad: A light salad featuring mixed greens, oranges, and grapefruit segments creates a refreshing balance to the sweetness of the cake.
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Charcuterie Board: Offer a selection of cheeses, nuts, and fruits alongside the cake for guests who enjoy savory flavors with their dessert.
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Chocolate-Dipped Strawberries: The rich chocolate contrasts beautifully with the tartness of lemon, making this pairing delightful.
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Lemon Sorbet: A chilled sorbet brings additional lemon flavor while cleansing the palate between bites of cake.
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Fruit Compote: Serve a warm fruit compote made from seasonal fruits over each slice for added moisture and flavor enhancement.
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Pistachio Muffins: These nutty muffins add texture and richness that complements the lightness of Lemon Blueberry Sheet Cake.
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Greek Yogurt Parfaits: Layer yogurt, granola, and berries in cups for an elegant side that feels indulgent yet healthy.
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Coffee or Espresso: A strong brew provides a perfect contrast to sweet desserts while enhancing their flavors during dessert time.
Common Mistakes to Avoid
When baking your Lemon Blueberry Sheet Cake, a few pitfalls can lead to less-than-perfect results. Here are some common mistakes and how to sidestep them.
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measurement errors: Accurate measurements are crucial. Using too much flour or sugar can alter the cake’s texture. Always use measuring cups and spoons for precise measurements.
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overmixing the batter: Mixing too much can make your cake tough. After adding the dry ingredients, mix until just combined for a light and fluffy texture.
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skipping the parchment paper: Not lining your baking dish can result in a sticky situation. Always use parchment paper for easy removal of the cake after baking.
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ignoring cooling time: Cutting into the cake before it cools can make it crumbly. Allow your Lemon Blueberry Sheet Cake to cool completely for the best results.
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using stale ingredients: Fresh ingredients, especially baking powder and blueberries, are key. Check expiration dates to ensure your cake rises perfectly and tastes fresh.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 5 days.
- Keep in the original baking dish covered with plastic wrap if you prefer.
Freezing Lemon Blueberry Sheet Cake
- Wrap individual slices in plastic wrap, then aluminum foil.
- Freeze for up to 3 months for best flavor and texture.
Reheating Lemon Blueberry Sheet Cake
- Oven: Preheat to 350°F; warm slices for about 10 minutes.
- Microwave: Heat slice for 15-20 seconds on medium power; check often to avoid overheating.
- Stovetop: Place on a skillet over low heat; cover until warmed through, about 5 minutes.
Frequently Asked Questions
Here are some common questions about making and enjoying Lemon Blueberry Sheet Cake.
Can I use frozen blueberries in my Lemon Blueberry Sheet Cake?
Yes, you can! Just toss them in flour before adding them to the batter to prevent sinking.
How do I know when my Lemon Blueberry Sheet Cake is done?
Insert a toothpick into the center; it should come out clean with a few moist crumbs attached.
Can I make this cake gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free blend for an equally delicious result.
What should I serve with my Lemon Blueberry Sheet Cake?
Consider serving it with whipped cream or vanilla ice cream for an extra treat!
Final Thoughts
Lemon Blueberry Sheet Cake is not only easy but also incredibly delicious. It’s perfect for summer BBQs or casual snacks. Feel free to customize it by adding nuts or other berries. Try it today and enjoy this delightful treat!
Lemon Blueberry Sheet Cake
- Total Time: 55 minutes
- Yield: Serves about 16 slices 1x
Description
Lemon Blueberry Sheet Cake is a delightful, zesty dessert that perfectly balances the bright flavors of fresh lemons and sweet blueberries. This easy-to-make cake is ideal for any occasion, whether you’re hosting a summer BBQ, celebrating a birthday, or simply enjoying a cozy family gathering. With its moist texture and vibrant taste, this cake is sure to impress your guests and satisfy your sweet tooth. Top it off with a tangy lemon glaze for an elegant finish that makes every slice irresistible.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoon salt
- 1 cup butter (2 sticks), softened
- 1 1/2 cups granulated sugar
- 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
- 2 1/2 cups powdered sugar
- 1/3 cup lemon juice
Instructions
- Preheat the oven to 350°F. Grease and line a 9×13 baking dish with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a stand mixer, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and buttermilk.
- Gradually mix in dry ingredients until just combined. Fold in lemon juice, zest, and blueberries gently.
- Pour batter into the prepared dish and bake for 40-45 minutes or until a toothpick comes out with moist crumbs. Cool completely before glazing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 26g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
