There is something irresistibly charming about the bright, tangy zest of citrus paired with the juicy burst of fresh berries, and that’s exactly what you get with this Lemon Blueberry Sheet Cake with Lemon Glaze Recipe. Imagine a moist, tender cake infused with real lemon juice and scattered with sweet blueberries, crowned by a shiny, tart lemon glaze that brings the whole dessert to life. This cake is perfect for everything from casual family dinners to celebrations with friends, making it a must-have recipe that feels both homemade and special.
Ingredients You’ll Need
Gathering the ingredients for this cake is wonderfully straightforward, yet each one plays a crucial role in delivering that perfect balance of flavor, texture, and color. From the creamy butter that gives richness to the punchy lemon zest that invigorates the palette, every item on this list is a star ingredient.
- 3 cups all-purpose flour: The foundation that ensures a sturdy but tender crumb.
- 1 cup unsalted butter, softened: Adds moisture and rich flavor, helping the cake stay soft and luscious.
- 1 ½ cups granulated sugar: Sweetens the cake while assisting with a light, airy texture.
- 4 large eggs: Provide structure and help bind all the ingredients beautifully.
- 1 cup buttermilk: Adds a slight tang and keeps the cake extra moist and soft.
- Juice and zest of 2 lemons: Infuses the cake with fresh, vibrant lemon flavor.
- 1 ½ cups blueberries (tossed with 1 tbsp flour): The juicy bursts of blueberry scattered throughout, kept from sinking by the flour toss.
- Powdered sugar for glaze: Creates a smooth, sweet coating that balances the tartness of the lemon.
- Lemon juice for glaze: The key to that bright, refreshing drizzle finishing touch.
How to Make Lemon Blueberry Sheet Cake with Lemon Glaze Recipe
Step 1: Prepare Your Baking Dish and Oven
Start by preheating your oven to 350°F (175°C) and preparing your 9×13 baking dish. Grease the pan thoroughly, then line it with parchment paper so the cake lifts out easily after baking. This step sets you up for success, ensuring your cake will bake evenly and remove effortlessly.
Step 2: Mix Your Dry Ingredients
In a medium bowl, whisk together the flour along with the baking powder, baking soda, and salt. This dry mix will give your cake the proper rise and balance, so take a moment to combine it well.
Step 3: Cream Butter and Sugar
Using a stand mixer or a hand mixer, beat the softened butter and granulated sugar on medium speed until the mixture turns pale and fluffy. This process is essential because it incorporates air into the batter, resulting in a light and tender crumb.
Step 4: Add Eggs, Vanilla, and Buttermilk
Next, incorporate the eggs one at a time, beating well after each addition to fully combine. Then mix in the vanilla extract and buttermilk, which will bring moisture and subtle tang to the cake. This careful blending ensures your batter is smooth and well emulsified.
Step 5: Combine Dry Ingredients and Lemon
Slowly add your dry ingredient mixture into the wet batter, mixing just until you see no more flour streaks. Overmixing here can toughen the cake. Then fold in the freshly squeezed lemon juice and bright lemon zest for that unmistakable citrus zing.
Step 6: Fold in the Blueberries
Gently fold the blueberries, which have been tossed in a tablespoon of flour to prevent sinking, into the batter. This step preserves the berries’ shape and helps distribute them evenly so every bite has delightful pops of blueberry.
Step 7: Bake to Perfection
Pour the luscious batter into your prepared pan and smooth the top. Pop it into the oven and bake for 40 to 45 minutes. Test doneness with a toothpick inserted into the center—it should come out clean or with just a few moist crumbs. The aroma of lemon and blueberries filling your kitchen at this point is pure happiness.
Step 8: Add the Lemon Glaze
Once completely cooled, drizzle the lemon glaze over the cake. Make the glaze by mixing powdered sugar with fresh lemon juice until smooth. The tart glaze is that final, delicious touch that wakes up every fluffy, fruity bite beneath.
How to Serve Lemon Blueberry Sheet Cake with Lemon Glaze Recipe
Garnishes
Sprinkle a few fresh lemon zest curls or some whole blueberries on top right before serving to add a beautiful contrast and fresh flavor. A light dusting of powdered sugar can also bring an elegant finish.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a more sophisticated touch, fresh fruit salad with mint or a simple cup of hot tea complements the citrus and berry flavors beautifully.
Creative Ways to Present
Cut the cake into petite squares and serve on a decorative platter for parties, or stack the pieces with layers separated by whipped cream and extra blueberries to create a charming layered dessert. You can even serve individual slices with a spoonful of lemon curd on the side for an extra lemony punch.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container at room temperature for up to 2 days when kept in a cool place, or refrigerate up to 5 days. Make sure the glaze is set to avoid mess.
Freezing
If you want to keep this delightful cake longer, freeze it by wrapping it tightly in plastic wrap and then aluminum foil for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving for best texture.
Reheating
To warm leftover cake slices, heat in a microwave for about 15 seconds or until gently warm. Avoid overheating to keep the cake moist and tender.
FAQs
Can I use frozen blueberries for this cake?
Absolutely! Just be sure to toss frozen blueberries with flour to prevent them from sinking and causing the batter to turn blue or soggy. Frozen berries should be added straight from the freezer without thawing.
What if I don’t have buttermilk? Can I substitute it?
You can easily make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using. This acidic touch helps keep the cake moist and tender.
How thick should the lemon glaze be?
The glaze should be thick enough to coat the back of a spoon but still pourable so it can gently drip over the cake. Adjust powdered sugar or lemon juice as needed to achieve the right consistency.
Can I make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Just make sure your blend contains xanthan gum for structure and follow the baking instructions as is.
Is this cake suitable for a crowd?
Definitely! The Lemon Blueberry Sheet Cake with Lemon Glaze Recipe yields about 16 slices, making it perfect for gatherings, potlucks, or any special occasion where you want to impress guests with something fresh and homemade.
Final Thoughts
If you’re looking for a cake that’s bursting with sunny lemon flavor and juicy blueberries, yet simple enough to make anytime, the Lemon Blueberry Sheet Cake with Lemon Glaze Recipe is a true gem. It’s a dessert that feels like a warm hug from the inside—fresh, delightful, and oh so satisfying. I can’t wait for you to try it and share the joy it brings to your table!
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Lemon Blueberry Sheet Cake with Lemon Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 slices
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Blueberry Sheet Cake is a moist and flavorful dessert perfect for any occasion. Bursting with fresh lemon zest and juicy blueberries, it features a tender crumb balanced by a sweet and tangy lemon glaze. Easy to prepare in a single 9×13 inch pan, this cake serves approximately 16 slices and combines classic flavors in a simple yet elegant sheet cake.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Juice and zest of 2 lemons
Add-ins
- 1 ½ cups blueberries (tossed with 1 tablespoon flour)
Glaze
- Powdered sugar, for glaze
- Lemon juice, for glaze
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish and line it with parchment paper to ensure easy removal and even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: Using a stand mixer, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition to ensure a smooth batter. Then mix in the vanilla extract and buttermilk until combined.
- Incorporate Dry Ingredients and Lemon: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overmixing. Fold in the juice and zest of 2 lemons for bright citrus flavor.
- Add Blueberries: Gently fold in the blueberries that have been tossed with 1 tablespoon of flour to prevent them from sinking in the batter.
- Bake: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Glaze: Allow the cake to cool completely in the pan. Mix powdered sugar with lemon juice to create a glaze, then drizzle it over the cooled cake for a sweet and tangy finish.
Notes
- Coating the blueberries with flour helps keep them suspended in the batter so they don’t sink to the bottom.
- Make sure the butter is softened to room temperature for easy creaming and better cake texture.
- If buttermilk is unavailable, you can substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup milk and letting it sit for 5 minutes.
- Ensure the cake is completely cool before glazing to prevent the glaze from melting off.
- Storage: Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to a week.
