Blueberry Lemon Sheet Cake

This Blueberry Lemon Sheet Cake is a delightful fusion of tangy lemon and sweet blueberries, creating a moist and flavorful dessert. Ideal for gatherings or a simple family treat, this cake combines the brightness of citrus with the richness of fresh berries, all topped with a luscious lemon glaze.

Why You’ll Love This Recipe

• Bursting with Flavor: The combination of lemon zest and juice infuses the cake with a refreshing citrus taste, complemented by the natural sweetness of blueberries.
• Moist and Tender Crumb: The use of buttermilk and butter ensures a soft and moist texture in every bite.
• Simple Preparation: Baked in a single 9×13-inch pan, this sheet cake is straightforward to prepare, making it perfect for both novice and experienced bakers.
• Versatile for Occasions: Whether it’s a summer picnic, a birthday party, or a casual dessert, this cake fits seamlessly into any event.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter, softened
• Granulated sugar
• Large eggs
• Vanilla extract
• Buttermilk
• Fresh lemon juice
• Lemon zest
• Fresh blueberries
• Powdered sugar (for glaze)

Directions

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish and line it with parchment paper, leaving an overhang on the long sides for easy removal.
2. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
4. Add Eggs and Flavorings: Beat in the eggs one at a time, followed by the vanilla extract, lemon juice, and lemon zest.
5. Incorporate Dry Ingredients and Buttermilk: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in Blueberries: Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
7. Bake the Cake: Pour the batter into the prepared baking dish and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Glaze: Allow the cake to cool completely in the pan. In a small bowl, whisk together powdered sugar and lemon juice to create a smooth glaze. Drizzle the glaze over the cooled cake.
9. Serve: Once the glaze has set, slice the cake into squares and serve.

Servings and Timing

• Servings: 16 slices
• Prep Time: 20 minutes
• Cook Time: 40-45 minutes
• Total Time: Approximately 1 hour 5 minutes

Variations

• Berry Medley: Substitute or combine blueberries with raspberries or blackberries for a mixed berry version.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour.
• Cream Cheese Frosting: Replace the lemon glaze with a cream cheese frosting for a richer topping.
• Lemon Curd Filling: Add a layer of lemon curd between the cake and glaze for extra citrus flavor.

Storage/Reheating

• Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days.
• Refrigeration: Keep refrigerated for up to 5 days. Bring to room temperature before serving for best taste.
• Freezing: Freeze unfrosted cake slices wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator before serving.

FAQs

What type of blueberries should I use?

Fresh blueberries are recommended for this recipe as they provide the best texture and flavor. If using frozen blueberries, do not thaw them before adding to the batter to prevent discoloration.

Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance. Store it covered at room temperature and add the glaze just before serving.

How do I prevent blueberries from sinking to the bottom?

Toss the blueberries in a tablespoon of flour before folding them into the batter. This helps suspend them evenly throughout the cake.

Can I use lemon extract instead of fresh lemon juice?

While fresh lemon juice provides the best flavor, you can use lemon extract in a pinch. Use 1 teaspoon of lemon extract to replace 2 tablespoons of lemon juice.

Is it possible to make this cake dairy-free?

Yes, substitute the buttermilk with a dairy-free alternative like almond milk mixed with a tablespoon of lemon juice or vinegar. Use a plant-based butter substitute for the butter.

Can I use a different size pan?

A 9×13-inch pan is ideal for this recipe. Using a different size may affect baking time and cake thickness.

How do I know when the cake is done?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.

Can I add nuts to this cake?

Yes, chopped nuts like almonds or walnuts can be added to the batter or sprinkled on top for added texture.

What can I use instead of buttermilk?

Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes before using.

How should I store leftovers?

Store any leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Conclusion

The Blueberry Lemon Sheet Cake is a harmonious blend of tart lemon and sweet blueberries, resulting in a moist and flavorful dessert. Its straightforward preparation and delightful taste make it a perfect choice for various occasions. Whether you’re hosting a gathering or simply indulging in a sweet treat, this cake is sure to impress.

Sources

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