This moist lemon blueberry sheet cake is a burst of sunshine! It’s fluffy, sweet, and the blueberries just pop in your mouth. Plus, it’s super easy to share with friends and family!
Honestly, who can resist that tangy lemon flavor? I love serving it with a light glaze. It’s such a hit at gatherings, and I bet you’ll have a hard time saving leftovers! 🍰✨
Key Ingredients & Substitutions
All-purpose flour: It’s the backbone of the cake. For a healthier option, you can use a mix of whole wheat flour and all-purpose flour. Just remember it might change the cake’s texture a bit.
Unsalted butter: This keeps the cake moist and adds richness. If you’re looking for a dairy-free alternative, try coconut oil or plant-based butter.
Granulated sugar: It sweetens the cake. If you prefer less sugar, you could substitute with coconut sugar or a sugar alternative like monk fruit. Just note it might alter the cake’s texture slightly.
Buttermilk: It gives the cake a tender crumb. You can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using.
Blueberries: Fresh is best, but frozen works too! If you’re out of blueberries, consider using raspberries or blackberries for a different twist.
How Do You Ensure Your Cake Is Moist and Fluffy?
The key to a moist and fluffy lemon blueberry sheet cake lies in the mixing and baking method.
- Make sure the butter is soft but not melted. Cream it with sugar until light and fluffy to incorporate air.
- Add eggs one at a time to ensure each is fully mixed in before adding the next. This helps with structure.
- When combining wet and dry ingredients, do so gently to avoid overmixing. This prevents the cake from becoming dense.
- Check the cake towards the end of the baking time. Overbaking can lead to dryness. A toothpick should come out clean but moist.
- For extra moisture, you can brush some lemon juice over the top while it cools.
Following these tips will help you achieve a perfectly moist cake every time! Enjoy baking!
Moist Lemon Blueberry Sheet Cake Recipe
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest (from about 2 lemons)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 ½ cups fresh blueberries (or frozen, thawed and drained)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1-2 teaspoons milk (optional, to thin glaze)
Toppings (optional):
- Fresh blueberries
- Yellow sprinkles or lemon zest
How Much Time Will You Need?
This delicious cake takes about 15 minutes to prep and 35-40 minutes to bake. Plus, you’ll want to let it cool for a bit before glazing. So, set aside about an hour plus cooling time for the best results!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C) and grease a 9×13-inch sheet pan with butter or cooking spray, then lightly flour it. This will help the cake come out easily after baking.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This mix will be your dry ingredients. Set it to the side for later.
3. Cream the Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together using an electric mixer. Mix on medium speed until it’s light and fluffy, about 3-4 minutes. This step adds air to the batter, making your cake fluffy!
4. Add Eggs and Flavor:
Next, add the eggs one at a time, making sure each one is fully mixed in before adding the next. Then add the lemon zest, lemon juice, and vanilla extract, mixing until everything is well combined.
5. Combine Wet and Dry Ingredients:
Now, it’s time to mix in the dry ingredients and buttermilk! Start with a third of the dry mixture, then half of the buttermilk, alternating until everything is just combined. Be careful not to overmix; it’s okay if there are a few lumps.
6. Fold in the Blueberries:
Gently fold in the blueberries using a spatula. Do this carefully so you don’t break the berries and turn the batter blue. We want those lovely pops of color!
7. Pour and Spread the Batter:
Pour the batter into your prepared baking pan and spread it out evenly with a spatula.
8. Bake the Cake:
Place your pan in the oven and bake for 35-40 minutes. Check for doneness by inserting a toothpick in the center; if it comes out clean, the cake is ready!
9. Cool Your Cake:
Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. This can take a bit, but it’s worth the wait!
10. Make the Lemon Glaze:
While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. If it’s too thick, you can add milk, one teaspoon at a time, to reach your desired consistency.
11. Glaze the Cake:
Once the cake is completely cooled, pour the glaze over the top, letting it drip down the edges a little. Yum!
12. Add Toppings (if desired):
If you want, add fresh blueberries and some cheerful yellow sprinkles or extra lemon zest on top for decoration.
13. Slice and Serve:
Now, cut the cake into squares and enjoy! This cake is perfect for a dessert, snack, or any occasion. Happy baking!
This cake is wonderfully moist, bursting with fresh blueberry pockets, and has a bright lemon flavor complemented beautifully by the sweet tangy glaze. Enjoy!
FAQ for Moist Lemon Blueberry Sheet Cake
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! If you choose to use frozen blueberries, make sure to thaw and drain them before folding them into the batter. This prevents extra moisture from affecting the cake’s texture.
How Can I Make This Cake Ahead of Time?
You can bake the cake a day or two in advance. Store it, covered, at room temperature or in the fridge to keep it moist. Add the glaze right before serving for the freshest flavor!
What’s the Best Way to Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. You can also freeze it for longer storage; wrap it well in plastic wrap and foil for up to 3 months!
Can I Substitute Buttermilk in This Recipe?
Yes! If you don’t have buttermilk, you can use regular milk mixed with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to create a buttermilk substitute. This will help keep the cake tender!
