Why You’ll Love This Recipe

The combination of fresh blueberries and the zesty flavor of lemon makes this cake a refreshing and satisfying dessert. The moist cake has a perfect balance of sweetness and tartness, and the lemon glaze adds an extra layer of citrusy goodness. With a simple yet indulgent taste, this cake is ideal for family gatherings, picnics, or any time you’re craving something light and fruity. Plus, it’s easy to make and serves a crowd, making it a go-to recipe for parties and special occasions.

Ingredients

3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 ¼ teaspoons salt
1 cup (2 sticks) butter, softened
1 ½ cups granulated sugar
Juice and zest of 2 lemons (about ¼ cup lemon juice)
4 large eggs
1 cup buttermilk
2 teaspoons vanilla extract
1 ½ cups fresh blueberries, tossed with 1 tablespoon flour

For the glaze:

2 ½ cups powdered sugar
⅓ cup lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F and grease a 9×13-inch baking dish. Line it with parchment paper, leaving an overhang to help with easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a mixer, cream the softened butter and granulated sugar until light and fluffy.
Add the eggs, vanilla extract, and buttermilk to the butter mixture, mixing on low until everything is well combined.
Gradually add the dry ingredients, mixing until no streaks of flour remain. Stir in the lemon juice and zest.
Gently fold in the blueberries that have been tossed with a tablespoon of flour to prevent them from sinking.
Pour the batter into the prepared baking dish and spread it evenly.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
Allow the cake to cool completely in the pan.
For the glaze, whisk together the powdered sugar and lemon juice until smooth.
Once the cake has cooled, drizzle the glaze over the top and let it set. Garnish with fresh fruit if desired.

Servings and Timing

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 16

Variations

Blueberry Swirl: For an extra burst of blueberry flavor, create a blueberry swirl by folding in some blueberry jam or preserves into the batter before baking.
Lemon Poppy Seed: Add 2 tablespoons of poppy seeds to the batter for a delightful twist on the classic lemon flavor.
Coconut Glaze: Substitute part of the lemon glaze with coconut milk for a tropical variation.
Gluten-Free Version: Use a 1:1 gluten-free flour blend to make the cake gluten-free.

Storage/Reheating

Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. If you live in a warmer climate, it’s best to refrigerate it.
Reheating: The cake is best enjoyed at room temperature, but you can reheat individual slices in the microwave for 10-15 seconds if preferred.

FAQs

1. Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Just make sure to toss them in flour before folding them into the batter to prevent them from sinking during baking.

2. Can I make this cake without buttermilk?

If you don’t have buttermilk on hand, you can substitute it with a mixture of regular milk and a tablespoon of lemon juice or vinegar. Let it sit for a few minutes before using.

3. Can I make this cake in a different pan size?

If you want to make a smaller or larger cake, you can adjust the pan size, but the baking time may vary. A 9-inch round or square pan will work well, but be sure to check for doneness early if using a smaller pan.

4. How can I make this cake extra lemony?

To intensify the lemon flavor, increase the amount of lemon juice and zest, or add some lemon extract to the batter.

5. Can I make this cake ahead of time?

Yes, you can make the cake the day before you plan to serve it. Just keep it stored in an airtight container to retain its freshness.

6. Is this cake suitable for a crowd?

Yes, this sheet cake is perfect for serving a large group. It yields 16 servings, so it’s great for parties, picnics, or family gatherings.

7. How do I prevent the blueberries from sinking to the bottom?

Tossing the blueberries in flour before adding them to the batter helps prevent them from sinking during baking.

8. Can I use another fruit in this cake?

Yes, you can substitute blueberries with other berries, such as raspberries, strawberries, or blackberries. Just make sure to adjust the flour coating if necessary.

9. Can I freeze this cake?

Yes, this cake freezes well. Wrap it tightly in plastic wrap and foil, then store in the freezer for up to 3 months. Let it thaw at room temperature before serving.

10. How do I make the glaze thicker?

To make the glaze thicker, add a little more powdered sugar until you reach the desired consistency. You can always add more lemon juice to adjust the flavor.

Conclusion

This Lemon Blueberry Sheet Cake is the perfect dessert for any occasion, whether you’re hosting a gathering or simply indulging in a sweet treat. The cake is light, moist, and bursting with fresh blueberry and citrus flavors. With a simple glaze that adds the perfect finishing touch, this cake is sure to be a hit with everyone who tries it.