Lemon Blueberry Sheet Cake

Lemon Blueberry Sheet Cake is a delightful dessert that combines the tangy zest of lemons with the sweet juiciness of blueberries. This cake is moist, fluffy, and bursting with flavors that brighten up any occasion. Sheet cakes are particularly loved because they are easy to make, serve, and transport, making them perfect for potlucks, parties, or family gatherings.

What makes this cake special is its balance of flavors. The lemon adds a refreshing citrus note, while the blueberries provide a sweet contrast. Topped with a simple lemon glaze, this cake is not just visually appealing but also a treat for the taste buds. It can be paired with a cup of tea or coffee and is sure to be a crowd-pleaser.

Baking this cake requires straightforward steps and commonly available ingredients, making it an excellent choice for both novice bakers and seasoned cooks. Whether you’re celebrating a birthday, an anniversary, or just want a sweet treat at home, Lemon Blueberry Sheet Cake is a fantastic option that everyone will love.

Ingredients about Lemon Blueberry Sheet Cake

List of ingredients with measurements

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/4 teaspoons 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)

For the glaze:

• 2 1/2 cups powdered sugar
• 1/3 cup lemon juice

Optional ingredient substitutions

• Butter: You can use vegetable oil or margarine if you want a dairy-free option.
• Granulated Sugar: Coconut sugar or honey can be used as alternatives, but they might change the flavor slightly.
• Buttermilk: If you don’t have buttermilk on hand, you can make your own by mixing milk with a tablespoon of vinegar or lemon juice and letting it sit for about 5 minutes.
• Fresh Blueberries: Frozen blueberries work well too, just make sure to thaw and drain them before adding to the batter.

How to Make Lemon Blueberry Sheet Cake

Step 1: Preparing the Oven and Baking Dish

Begin by preheating your oven to 350°F (175°C). While the oven is heating up, take a 9×13-inch baking dish and grease it with butter or cooking spray. For easier removal of the cake later, line the bottom and sides of the dish with parchment paper, allowing some overhang. This makes it easier to lift the cake out after it’s baked.

Step 2: Mixing the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step is essential as it ensures that the leavening agents are evenly distributed throughout the flour. Set this mixture aside.

Step 3: Creaming Butter and Sugar

In a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a hand mixer, cream together the softened butter and granulated sugar. Mix them on medium speed until the mixture is light and fluffy. This usually takes about 3-5 minutes. Next, add the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, add the vanilla extract and buttermilk to the mixture and blend on low speed until they are just combined.

Step 4: Combining Wet and Dry Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain. Be careful not to overmix, as this can make the cake tough. Gently fold in the lemon juice and lemon zest. Finally, carefully stir in the fresh blueberries that you’ve tossed in a tablespoon of flour. This helps prevent the blueberries from sinking to the bottom of the cake during baking.

Step 5: Baking the Cake

Pour the batter into the prepared baking dish, spreading it evenly with a spatula. Place the dish in the preheated oven and bake for about 40-45 minutes. To check for doneness, insert a toothpick into the center of the cake. If it comes out with moist crumbs, it’s ready. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 6: Making the Glaze

While the cake is cooling, prepare the lemon glaze. In a medium bowl, combine the powdered sugar and lemon juice, whisking until smooth. The glaze should be thick but pourable. Once the cake is completely cooled, drizzle the glaze evenly over the top. Let the glaze harden before serving.

How to Serve Lemon Blueberry Sheet Cake

Best ways to serve Lemon Blueberry Sheet Cake

Lemon Blueberry Sheet Cake can be served warm or at room temperature, making it versatile for any occasion. It’s perfect as an afternoon snack, dessert after a meal, or even as a breakfast treat! Cut the cake into squares and place them on a serving platter. For an extra touch, garnish with additional fresh blueberries or a sprinkle of powdered sugar.

Serving suggestions or pairings

This cake pairs wonderfully with a variety of accompaniments. A dollop of whipped cream or a scoop of vanilla ice cream is always a delicious choice. You can also serve it with a cup of herbal tea or a refreshing lemonade, enhancing the bright flavors of the cake. If you want a more sophisticated presentation, serve it alongside a simple fruit salad for color and contrast.

How to Store Lemon Blueberry Sheet Cake

Proper storage methods

To keep your Lemon Blueberry Sheet Cake fresh, store it in an airtight container at room temperature for up to 2 days. If you plan on enjoying it later, it’s best to refrigerate it. In this case, cover the cake with plastic wrap or transfer it to a well-sealed container to prevent it from drying out.

Tips for reheating or freezing

If you want to reheat the cake, consider using the microwave. Place a slice on a microwave-safe plate and heat it in 15-second intervals until warmed through. For freezing, wrap the cooled cake tightly in plastic wrap and then aluminum foil. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge overnight or at room temperature for a few hours before serving.

Tips to Make Lemon Blueberry Sheet Cake

Common mistakes to avoid

One common mistake when baking is not measuring ingredients accurately. Make sure to level off your flour and sugar when measuring to ensure the right texture. Another mistake is overmixing the batter, which can lead to a dense cake. Mix until just combined for the best results.

Helpful tips for better results

For an extra pop of flavor, you can increase the amount of lemon zest or add a teaspoon of lemon extract to the batter. When mixing in the blueberries, be gentle to prevent them from breaking apart. Additionally, letting the cake cool completely before glazing will prevent the glaze from melting into the cake.

Variation of Lemon Blueberry Sheet Cake

Suggested variations or twists on the recipe

You can get creative with your Lemon Blueberry Sheet Cake by adding different flavors. Try mixing in some shredded coconut or toasting the edges of the cake with almond slices. If you prefer a different fruit, raspberries or blackberries can also be substituted for blueberries, offering a unique twist to the flavor profile.

Adjustments for dietary preferences

For those looking for gluten-free options, consider substituting all-purpose flour with a gluten-free flour blend. You can also make this cake dairy-free by using almond milk or another dairy-free milk alternative and dairy-free butter. These variations will still produce a delicious cake that everyone can enjoy.

For more delicious blueberry recipes, check out The Best Blueberry Muffins Ever!

FAQs

What can I do if the dish isn’t turning out right?

If your Lemon Blueberry Sheet Cake isn’t turning out as expected, first check your ingredient measurements. Too much flour can cause a dense cake. If your cake is overcooked, it may become dry. Make sure to keep an eye on the baking time. Adjustments to your oven temperature or baking dish size can also affect the outcome.

Can I make this ahead of time?

Yes, you can make Lemon Blueberry Sheet Cake ahead of time! It remains fresh for a couple of days at room temperature or can be stored in the refrigerator for up to a week. Additionally, you can freeze it for longer storage. Just remember to thaw it properly before serving.

What can I substitute for ingredients?

You can easily substitute many of the ingredients in this recipe. For example, use coconut sugar or honey for granulated sugar. Substitute vegetable oil for butter for a dairy-free option. Buttermilk can be replaced with milk mixed with a little vinegar or lemon juice. These substitutions can give the cake a different flavor or make it suitable for dietary needs while still being delicious.

By following this detailed guide, you’ll be able to create a beautiful and delicious Lemon Blueberry Sheet Cake that will impress everyone at your gathering. Enjoy the flavorful combination of lemon and blueberry in every bite!

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