This Easy Lemon Blueberry Sheet Cake is a sunny treat! With zesty lemon and juicy blueberries, it’s perfect for any gathering or a cheerful afternoon snack.
Honestly, who can resist that sweet lemony aroma? I love serving it to friends—it brightens up the table and brings smiles all around. And the best part? It’s a breeze to make!
Key Ingredients & Substitutions
Flour: All-purpose flour is the backbone of this cake, giving it structure. If you have dietary restrictions, you could try a gluten-free baking blend, but make sure it’s suitable for cakes.
Blueberries: Fresh blueberries are fantastic, but frozen ones work just as well! They’re great if you can’t find fresh. Just toss them in a bit of flour to prevent them from sinking before adding to the batter.
Lemon Juice: Fresh lemon juice brings brightness to the cake. If you don’t have fresh lemons, bottled lemon juice can work in a pinch, though fresh has a better flavor.
Butter: Unsalted butter is ideal for controlling the saltiness. If you’re dairy-free, try using a plant-based butter for similar results.
What’s the Best Way to Cream Butter and Sugar?
Creaming butter and sugar is crucial for creating a light and fluffy cake. Here’s how to do it:
- Start with softened butter (just a bit warm but not melted).
- Use an electric mixer on medium speed and mix for about 3 minutes until it looks light in color and fluffy.
- Make sure to scrape down the sides of the bowl occasionally to mix everything evenly!
This process incorporates air into the batter, giving your cake a nice lift. Don’t rush it—you want it really fluffy!
How to Make Easy Lemon Blueberry Sheet Cake
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 cup whole milk
- 2 tbsp fresh lemon juice
- 1 ½ cups fresh or frozen blueberries
For the Blueberry Lemon Frosting:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2 tbsp fresh lemon juice
- 2 tbsp blueberry puree (make this by blending blueberries and straining)
- 1-2 tbsp milk or cream, as needed for consistency
- Lemon slices, for garnish (optional)
How Much Time Will You Need?
This delightful cake will take about 15 minutes to prepare and 35-40 minutes to bake, plus cooling time. Overall, plan for about 1.5 hours before it’s ready to serve, including cooling and frosting. It’s well worth the wait!
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 for easy removal later on.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside; we’ll add it to the wet ingredients soon!
3. Cream Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together on medium speed. Beat for about 3 minutes until it becomes light and fluffy.
4. Add Eggs and Flavor:
Add the eggs one at a time, making sure to beat well after each addition. Then, mix in the vanilla extract and lemon zest. It’s about to smell wonderful!
5. Combine Milk and Lemon Juice:
In a small bowl, combine the whole milk and fresh lemon juice. This mixture will add flavor and moisture to our cake.
6. Mix It All Together:
Gradually add the dry flour mixture to the butter mixture, alternating with the milk mixture. Start and end with the flour mixture. Only mix until everything is just combined—this will keep your cake tender.
7. Fold in Blueberries:
Carefully fold the blueberries into the batter, taking care not to crush them. This is where your cake gets its burst of fruity goodness!
8. Bake the Cake:
Pour the batter into the prepared pan and spread it out evenly. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
9. Cool the Cake:
Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. This step is important before frosting!
10. Make the Frosting:
For the delicious Blueberry Lemon Frosting, beat the softened butter in a medium bowl until it’s smooth and creamy. Gradually add in the sifted powdered sugar while mixing on low speed until everything is well combined.
11. Add Flavor to the Frosting:
Mix in the fresh lemon juice and blueberry puree. If your frosting is too thick, add a splash of milk or cream until you reach the desired consistency for spreading.
12. Frost the Cake:
Once the cake is completely cool, spread the frosting evenly over the top. It should look luscious and inviting!
13. Garnish and Serve:
If you’d like, garnish with lemon slices for a beautiful presentation. Slice into squares and enjoy your fresh, moist Lemon Blueberry Sheet Cake!
This cake is perfect for any occasion—enjoy the smiles it brings!
FAQ About Easy Lemon Blueberry Sheet Cake
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! Frozen blueberries work just as well. Just remember to toss them in a bit of flour before folding them into the batter to prevent them from sinking.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. If you prefer, you can also freeze the cake for up to 3 months—just wrap it tightly in plastic wrap and foil!
Can I Make This Cake Ahead of Time?
Yes, you can! The cake can be baked and stored without frosting for up to 2 days. Just frost it right before serving so the frosting stays fresh and fluffy!
What If I Don’t Have Lemon Zest?
If you don’t have fresh lemons for zesting, you can substitute with a little extra lemon juice, but the flavor won’t be as intense. Alternatively, you could use a few drops of lemon extract for a hint of that citrusy taste!
