This Easy Lemon Blueberry Sheet Cake is a tasty treat that’s perfect for warm days! It’s fluffy with a zingy lemon flavor and juicy blueberries—what’s not to love?
I always enjoy making this cake for gatherings; it never lasts long on the table! Plus, it’s so easy to whip up, I feel like a baking superstar without the stress!
Key Ingredients & Substitutions
Flour: All-purpose flour is the go-to for this cake, giving it the right structure. If you’re looking for a gluten-free option, you can substitute a 1:1 gluten-free flour blend. Just be sure it contains xanthan gum!
Blueberries: Fresh blueberries are best for this recipe, as they burst with flavor during baking. If they’re out of season, frozen blueberries work well too—just don’t thaw them, or else they’ll bleed into the batter!
Buttermilk: Buttermilk adds moisture and a slight tang. In a pinch, you can make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. Let it sit for a few minutes until it thickens.
Lemon Zest and Juice: Fresh lemon juice and zest give the cake its wonderful citrus flavor. If you’re short on lemons, bottled lemon juice can work, but fresh is always best for flavor.
How Do I Get My Cake to Rise and Stay Moist?
To ensure your cake rises properly and is moist, follow these tips:
- **Room Temperature Ingredients**: Make sure your butter, eggs, and buttermilk are at room temperature. This allows for better emulsification.
- **Don’t Overmix**: When adding your dry ingredients to the wet, mix just until combined. Overmixing can result in a denser cake.
- **Check Doneness**: Insert a toothpick in the center—if it comes out clean, your cake is done. Overbaking can dry it out!
- **Cool Before Frosting**: Let the cake cool completely in the pan. If you frost it too soon, the frosting can melt and slide off.
With these tips, your Easy Lemon Blueberry Sheet Cake will come out fluffy and delicious every time! Enjoy baking!
Easy Lemon Blueberry Sheet Cake
Ingredients You’ll Need:
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest (about 2 lemons)
- 1/4 cup fresh lemon juice (about 1 1/2 lemons)
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 1/2 cups fresh blueberries (can use frozen, do not thaw)
For the Lemon Blueberry Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 3 1/2 cups powdered sugar, sifted
- 1/4 cup fresh blueberries, mashed or pureed
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- Optional: Lemon slices for garnish
How Much Time Will You Need?
This cake takes about 15-20 minutes for prep and 35-40 minutes to bake. Once baked, let it cool completely for about an hour before frosting. Overall, you’ll need around 2 hours to make this bright and delicious cake!
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 or line it with parchment paper to prevent sticking.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This will help give your cake a nice rise. Set this aside for now.
3. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer. Mix until the mixture is light and fluffy, which should take about 3-4 minutes.
4. Add Eggs and Zest:
Next, add the eggs one at a time while continuing to mix. Make sure to beat well after adding each egg. Now, stir in the lemon zest and the fresh lemon juice to infuse that lovely citrus flavor!
5. Combine Wet Ingredients:
In a small bowl or measuring cup, mix the buttermilk and vanilla extract together. This is going to keep your cake moist and delicious.
6. Mix Dry and Wet Ingredients:
Now, alternately add the dry flour mixture and the buttermilk mixture to the butter mixture. Start with the flour and end with the flour, mixing just until everything is combined. Be careful not to overmix!
7. Fold in Blueberries:
Gently fold in the blueberries into the batter. Take your time here; you want to be careful not to crush the berries or turn your batter purple.
8. Bake the Cake:
Pour the batter evenly into the prepared sheet pan and smooth the top with a spatula. Place it in the oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool the Cake:
Once baked, let the cake cool completely in the pan on a wire rack. This can take about an hour, but it’s essential for the frosting to stick!
10. Make the Frosting:
For the frosting, beat the softened butter until creamy. Gradually add in the powdered sugar while mixing well. Mix in the mashed blueberries, lemon zest, lemon juice, and vanilla extract until everything is nice and fluffy.
11. Frost the Cake:
Once the cake is cooled, spread the frosting evenly over the top. If you want to get fancy, you can garnish with lemon slices on top!
12. Cut and Serve:
Finally, cut the cake into squares and serve it up! Your guests are sure to love this delightful treat.
Enjoy your bright, moist, and delicious Easy Lemon Blueberry Sheet Cake!
FAQ for Easy Lemon Blueberry Sheet Cake
Can I Use Frozen Blueberries in This Recipe?
Absolutely! You can use frozen blueberries without thawing them. Just fold them directly into the batter while still frozen. This helps prevent the batter from turning purple and keeps the berries from breaking apart.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can also cover the cake with plastic wrap directly if you prefer. For longer storage, freeze slices wrapped in plastic wrap and then in foil for up to 3 months. Thaw in the fridge overnight before serving.
Can I Make This Cake Ahead of Time?
You can definitely make this cake a day in advance. Just store it covered at room temperature. Frost it right before serving to keep the frosting looking fresh. If you make the frosting ahead, store it in the fridge and let it come to room temperature before spreading it on the cake.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute! Mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly, then use it in place of buttermilk in the recipe.
