Lemon Blueberry Sheet Cake

Are you ready for a slice of sunshine? Introducing the Lemon Blueberry Sheet Cake, a delightful combination that’s bursting with flavor! Imagine biting into a moist, fluffy cake studded with juicy blueberries and kissed with zesty lemon. This cake is not just a treat for the taste buds; it’s a feast for the eyes too! Perfect for gatherings, picnics, or just an afternoon snack, it’s sure to impress family and friends alike. Fun fact: the vibrant combination of lemons and blueberries is not only delicious but also visually appealing, making your dessert table pop with color!

What makes this cake so special? It’s quick to prepare and equally easy to serve. Whether you have a passion for baking or are just starting, this recipe is simple enough for everyone to try. If you love classic flavors, you might also enjoy our Vanilla Pound Cake, but trust us, this Lemon Blueberry Sheet Cake has a zing that’s hard to resist! So preheat that oven and get ready to enjoy a taste of summer in every bite!

What is Lemon Blueberry Sheet Cake?

So, what’s in a name? Lemon Blueberry Sheet Cake sounds fancy, but it’s really just a delectable cake made easy! You might be wondering why we call it a “sheet cake” – think of it as the laid-back cousin of traditional layer cakes! Easy to make, and even easier to share, this cake is baked in a single layer on a sheet pan, which makes slicing a breeze. As the saying goes, “the way to a man’s heart is through his stomach,” and trust me, this cake is a surefire way to woo anyone who lays eyes on it! So why not give it a whirl and see for yourself?

Why You’ll Love This Lemon Blueberry Sheet Cake

This Lemon Blueberry Sheet Cake is a standout for several reasons:

1. Flavor Explosion: The tartness of the lemons pairs beautifully with the sweetness of the blueberries, creating a flavor action that dances on your palate. Each bite is like a mini celebration!
2. Cost-Efficient: Why head to the bakery when you can whip this cake up at home? The ingredients are simple and affordable, making it a budget-friendly option for delightful dessert indulgence.
3. Versatile Toppings: You can layer it with a tangy lemon glaze or serve it plain for a delectable afternoon treat. Add a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat!

If you’re in the mood for another sweet delight, don’t forget to check out our Zucchini Bread recipe, another family favorite! Now, let’s get baking and create some sweet memories!

How to Make Lemon Blueberry Sheet Cake

Quick Overview

Making this Lemon Blueberry Sheet Cake is a breeze! The entire process takes about 45 minutes – perfect for those busy days when you need a quick, delicious dessert. The end result is a light, fluffy cake that’s bursting with juicy blueberries and zesty lemon flavor. Let’s dive into the ingredients and get started!

Key Ingredients for Lemon Blueberry Sheet Cake

Here’s what you’ll need:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 cup milk
• 3 large eggs
• 2 tablespoons lemon zest (from about 2 lemons)
• 1 tablespoon lemon juice
• 1 ½ cups fresh blueberries (you can use frozen if needed)

Step-by-Step Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch sheet pan.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until combined.
3. Cream Butter and Eggs: In another bowl, beat the softened butter with the eggs until smooth.
4. Combine Wet and Dry Ingredients: Gradually mix in the milk, lemon zest, and lemon juice into the butter and egg mixture, then slowly incorporate it into the dry mix until just combined.
5. Fold in Blueberries: Gently fold the blueberries into the batter. Be careful not to crush them!
6. Pour into Pan: Pour the batter into your prepared sheet pan, smoothing the top with a spatula.
7. Bake: Bake in the oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Cool and Serve: Let the cake cool in the pan for at least 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

What to Serve Lemon Blueberry Sheet Cake With

This delightful sheet cake pairs wonderfully with a variety of sides and drinks. Consider serving it with freshly whipped cream or a scoop of vanilla ice cream for a luxurious touch. A light fruit salad or some lemon sorbet makes for a refreshing complement to the cake’s flavors. For drinks, a chilled glass of lemonade or iced tea will keep the summer vibes alive as you indulge in your scrumptious creation.

Top Tips for Perfecting Lemon Blueberry Sheet Cake

• Consider Fresh vs. Frozen: If using frozen blueberries, don’t thaw them; simply fold them into the batter while still frozen to prevent them from bleeding into the batter.
• Zest and Juice Fresh Lemons: Freshly squeezed lemon juice and zest will enhance the bright flavor, so skip the bottled stuff if you can!
• Check for Spills: When pouring the batter, be cautious not to spill over the pan – it’s a big, delicious cake waiting to be made!

Storing and Reheating Tips

To store your Lemon Blueberry Sheet Cake, cover it tightly with plastic wrap or transfer it to an airtight container. It will stay fresh at room temperature for about 2-3 days. You can also refrigerate it for up to a week if you manage to have any left! For longer storage, freeze it by cutting into slices and wrapping each slice individually in plastic wrap. To reheat, pop it in the microwave for a few seconds or let it thaw at room temperature before enjoying.

Now that you have all the delicious details, it’s time to grab those ingredients and get baking! Your Lemon Blueberry Sheet Cake awaits, and trust us, it’s going to be a hit with everyone. Happy baking!

Lemon Blueberry Sheet Cake

A delightful combination of fluffy cake filled with juicy blueberries and zesty lemon, perfect for gatherings and afternoon treats.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 pieces

Course: Dessert, Snack

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour
• 1.5 cups granulated sugar
• 1 tablespoon baking powder
• 0.5 teaspoon salt

Wet Ingredients

• 0.75 cups unsalted butter, softened
• 1 cup milk
• 3 large eggs
• 2 tablespoons lemon zest (from about 2 lemons)
• 1 tablespoon lemon juice

Main Ingredient

• 1.5 cups fresh blueberries You can use frozen if needed.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch sheet pan.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until combined.
3. In another bowl, beat the softened butter with the eggs until smooth.
4. Gradually mix in the milk, lemon zest, and lemon juice into the butter and egg mixture, then slowly incorporate it into the dry mix until just combined.
5. Gently fold the blueberries into the batter without crushing them.
6. Pour the batter into your prepared sheet pan, smoothing the top with a spatula.

Baking

1. Bake in the oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
2. Let the cake cool in the pan for at least 10 minutes before transferring it to a wire rack to cool completely.
3. Slice and enjoy!

Notes

Consider serving with freshly whipped cream or vanilla ice cream. Store covered at room temperature for 2-3 days or refrigerate for up to a week. Freeze in slices for longer storage.