As busy moms, we all know how challenging it can be to find the time to bake something delicious while juggling a million tasks. That’s where this Lemon Blueberry Sheet Cake comes in. It’s easy to make and absolutely delightful, making it the perfect dessert for your family. With its bright lemon flavor and juicy blueberries, this cake steals the spotlight, whether for a family gathering or just a little treat after dinner.
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Why You Will Love This Recipe
This Lemon Blueberry Sheet Cake works wonderfully for families for so many reasons. First, it requires minimal prep time compared to more complicated desserts. You simply mix the ingredients, pour them into a pan, and let the oven do the rest. Plus, it’s incredibly comforting and kid-friendly. Kids love the fruity flavor, and it feels like a hug in cake form. You can easily whip it up for potlucks, birthday parties, or even just a weekend family dessert, making it a versatile addition to your recipe box.
How to Make Lemon Blueberry Sheet Cake
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 tablespoon flour
- 2 1/2 cups powdered sugar
- 1/3 cup lemon juice
Directions
- Preheat the oven to 350 degrees F. Grease a 9×13 baking dish and line it with parchment paper so there’s an overhang over the two long sides of the pan. This will make removing the cake much easier!
- In a medium mixing bowl, whisk together the dry ingredients: flour through salt. Set aside.
- In a stand mixer fitted with the paddle attachment (or a hand mixer), cream together the sugar and butter until light and fluffy.
- Add the eggs, vanilla, and buttermilk, and mix on low until everything is incorporated.
- Add the dry ingredients and mix until no streaks of flour remain. Mix in the lemon juice and zest.
- Gently stir in the blueberries with a spatula.
- Pour the cake batter into the prepared 9×13 baking dish and bake for about 40-45 minutes, or until a toothpick comes out with moist crumbs.
- Allow the cake to cool completely. You can lift the cake out of the pan before drizzling, or leave it in the dish to serve. Either way works!
- For the glaze: combine the powdered sugar and lemon juice, and pour over the cooled cake. Let the glaze harden, and then garnish with fresh fruit and serve!
Lemon Blueberry Sheet Cake
A delightful Lemon Blueberry Sheet Cake that is easy to make, perfect for family gatherings, and loved by kids for its fruity flavor.
- Total Time: 60 minutes
- Yield: 12 servings 1x
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 tablespoon flour
- 2 1/2 cups powdered sugar
- 1/3 cup lemon juice
Instructions
- Preheat the oven to 350°F. Grease a 9×13 baking dish and line it with parchment paper.
- In a medium mixing bowl, whisk together the dry ingredients: flour through salt. Set aside.
- In a stand mixer, cream together the sugar and butter until light and fluffy.
- Add the eggs, vanilla, and buttermilk, and mix on low until incorporated.
- Add the dry ingredients and mix until no streaks of flour remain. Stir in the lemon juice and zest.
- Gently fold in the blueberries.
- Pour the batter into the prepared dish and bake for 40-45 minutes, or until a toothpick comes out with moist crumbs.
- Allow to cool completely. Combine the powdered sugar and lemon juice for the glaze, and pour over the cooled cake.
Notes
Store leftover cake at room temperature for up to three days or in the refrigerator for up to a week. For a fun twist, add nuts or different fruits.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
How to Serve
This Lemon Blueberry Sheet Cake is perfect for everyday family meals. Serve it as a delightful dessert after dinner, or slice it up and pack it for school lunches. It also makes an excellent treat for morning coffee or an afternoon snack. Feel free to add whipped cream or vanilla ice cream for an extra special touch.
How to Store
You can store leftover Lemon Blueberry Sheet Cake at room temperature for up to three days. Just cover it with plastic wrap or store it in an airtight container to keep it fresh. If you want to keep it longer, refrigerate it for up to a week. For reheating, simply pop a slice in the microwave for about 10-15 seconds, and enjoy the warm, tender cake all over again.
Tips and Variations
To mix things up, consider adding a handful of chopped pecans or walnuts for crunch. You can also replace the blueberries with other fresh fruit like raspberries or strawberries. If you want to make it a bit healthier, substitute half of the all-purpose flour with whole wheat flour. Finally, opt for Greek yogurt instead of buttermilk for a protein boost.
FAQs
Can I use frozen blueberries?
Yes, you can! Just toss them with a tablespoon of flour and add them directly to the batter without thawing.
Can I make this cake ahead of time?
Absolutely! Bake it a day in advance, glaze it the next day, and keep it covered until you’re ready to serve.
Is this cake suitable for freezing?
Yes, you can freeze the cake without the glaze. Wrap it tightly in plastic wrap and store it in an airtight container for up to three months.
Conclusion
You are going to love making this Lemon Blueberry Sheet Cake. It’s not just a recipe; it’s an invitation to create wonderful memories with your family. The bright flavors and ease of preparation make it a must-try. Don’t forget to save this recipe for later, and enjoy every slice!
