This Easy Lemon Blueberry Sheet Cake is a bright and delicious treat! With zesty lemon and juicy blueberries, it’s perfect for any gathering or just a sunny day.
Honestly, who can resist a cake that’s fresh and fruity? I love serving it with a sprinkle of powdered sugar on top—it’s like a little cloud of sweetness! ☁️
Key Ingredients & Substitutions
All-Purpose Flour: This is your go-to for a light and fluffy cake. If you’re looking for a gluten-free option, try a 1:1 gluten-free flour blend. It works great without sacrificing texture!
Blueberries: Fresh blueberries make this cake pop with flavor! If you can’t find fresh ones, frozen will do just fine—just don’t thaw them to keep that burst of juice intact.
Buttermilk: Buttermilk adds tenderness and a slight tang. If you don’t have any, just mix one cup of milk with a tablespoon of lemon juice and let it sit for 5 minutes. Easy peasy!
Butter: Unsalted butter lets you control the saltiness. If you’re in a pinch, you can substitute with margarine, but I prefer butter for flavor.
How Do You Get Your Cake Light and Fluffy?
The key to a light texture in your cake is all about the creaming process. When you cream the butter and sugar, you’re beating air into the mixture, which helps the cake rise.
- Make sure your butter is softened, not melted—this will help you achieve that creamy consistency.
- Beat the mixture for about 3-5 minutes. You want it to look pale and fluffy!
- Add eggs one at a time, mixing well after each. This ensures the ingredients are well incorporated and stable.
Following these steps will help ensure your cake is soft and airy every time! Enjoy baking your delicious lemon blueberry sheet cake! 🍋✨
Easy Lemon Blueberry Sheet Cake
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk (or 1 cup milk plus 1 tbsp lemon juice, let sit for 5 minutes)
- Zest of 2 lemons
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
For the Blueberry Lemon Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- ½ cup blueberry puree (blend fresh or thawed frozen blueberries)
- Pinch of salt
- Optional: few drops purple or blue food coloring for a more vivid color
For Garnish:
- Thin lemon slices
How Much Time Will You Need?
This delicious cake takes about 20 minutes to prepare and about 40-45 minutes to bake. Afterward, allow cooling for at least 30 minutes before frosting. Plan for a total of about 1.5 hours, including cooling time!
Step-by-Step Instructions:
1. Prepare Oven and Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch sheet pan or line it with parchment paper. This will help the cake come out easily!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside for later!
3. Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed until the mixture is light and fluffy—this should take about 3-5 minutes.
4. Add Eggs and Flavorings:
Add the eggs one at a time, making sure to beat well after each egg. Then, mix in the vanilla extract and lemon zest.
5. Add Dry Ingredients and Buttermilk:
Now it’s time to combine! Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour. Mix just until everything is combined—be careful not to overmix!
6. Fold in Blueberries:
Gently fold the blueberries into the batter using a spatula. This helps keep them whole and ensures they’re evenly distributed.
7. Bake:
Pour the batter evenly into the prepared sheet pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
8. Prepare the Frosting:
In a separate bowl, beat the softened butter on medium speed until it’s creamy. Gradually add the powdered sugar, about 1 cup at a time, beating well after each. Mix in the lemon juice, lemon zest, blueberry puree, and a pinch of salt until fully combined and light. If you want a more vibrant color, add a few drops of food coloring!
9. Frost the Cake:
Once the cake is completely cool, spread the frosting evenly over the top. Don’t be shy—make it nice and smooth!
10. Garnish and Serve:
Top with thin slices of lemon for a lovely decoration. Now, slice into squares and serve up this delightful dessert!
Enjoy your moist, zesty lemon cake filled with bursts of blueberry and topped with a creamy, fruity frosting! Happy baking! 🍰✨
FAQ for Easy Lemon Blueberry Sheet Cake
Can I Use Fresh Lemon Juice Instead of Bottled Juice?
Absolutely! Freshly squeezed lemon juice will give your cake and frosting a brighter, more vibrant flavor. Just make sure to strain out any pulp or seeds for a smooth frosting!
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you prefer to keep it longer, you can refrigerate it for up to a week. Just be sure to cover it well to keep it moist!
Can I Use Other Berries?
Yes! This recipe is quite versatile. Feel free to substitute blueberries with raspberries, blackberries, or even chopped strawberries. Just keep in mind that the flavor will change slightly, but still be delicious!
What Is the Best Way to Freeze This Cake?
If you’d like to freeze the cake, it’s best to freeze it unfrosted. Wrap the cooled cake tightly in plastic wrap and then in foil. It can be frozen for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and frost it before serving!
