There’s something truly delightful about a Lemon Blueberry Sheet Cake. The sweet, juicy blueberries mingle perfectly with zesty lemon for a burst of flavor in every bite. This cake is simple to make and perfect for sharing at any gathering.
Lemon Blueberry Sheet Cake
Equipment
- 1 9x13-inch baking pan greased and lined
- 2 Mixing Bowl
- 1 Whisk
- 1 Parchment Paper for lining
- 1 Wire rack for cooling
Ingredients
Cake
- 2 cup all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup sugar
- 2 large eggs
- 0.5 cup melted butter or neutral oil
- 0.5 cup plain yogurt or sour cream
- 0.75 cup milk
- 2 tsp lemon zest
- 0.33 cup fresh lemon juice
- 1.5 tsp alcohol-free vanilla extract
- 1.5 cup fresh or frozen blueberries do not thaw if frozen
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment for easy removal. Rinse the blueberries and let them dry if using fresh berries.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, whisk the sugar, eggs, melted butter, yogurt, milk, lemon zest, lemon juice, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix. Fold in the blueberries gently to evenly distribute.
- Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Serve as is or dust with powdered sugar for extra flair.
Notes
- Toss blueberries in a tablespoon of flour to keep them from sinking.
- Mix until just combined for a tender crumb.
- Let the cake cool before slicing for cleaner cuts.
- Store covered at room temperature for 2 days or refrigerate up to 5 days. Freezes well for up to 2 months.
Why You’ll Love This Lemon Blueberry Sheet Cake
This cake is moist, fluffy, and bursting with tangy lemon and sweet berries. It’s a fantastic choice for brunch, dessert, or a midday treat. Plus, the one-pan method makes it easy for both beginners and experienced bakers.
Lemon Blueberry Sheet Cake Ingredients & Substitutions
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sugar
- 2 large eggs
- 1/2 cup melted butter (or neutral oil for a lighter option)
- 1/2 cup plain yogurt or sour cream
- 3/4 cup milk
- 2 tsp lemon zest
- 1/3 cup fresh lemon juice
- 1 1/2 tsp alcohol-free vanilla extract
- 1 1/2 cups fresh or frozen blueberries
Feel free to swap yogurt for sour cream, or butter for oil. If out of fresh lemon juice, bottled works in a pinch.
Step-by-Step Instructions to Make Lemon Blueberry Sheet Cake
1. Prep Your Pan and Ingredients
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment for easy removal. Rinse the blueberries and let them dry if using fresh berries.
2. Mix Dry Ingredients
Whisk flour, baking powder, baking soda, and salt in a large bowl.
3. Combine Wet Ingredients
In another bowl, whisk sugar, eggs, melted butter, yogurt, milk, lemon zest, lemon juice, and vanilla until smooth.
4. Bring it Together
Pour wet ingredients into the dry and gently mix until just combined. Do not overmix. Fold in blueberries gently to evenly distribute.
5. Bake
Pour batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes or until a toothpick in the center comes out clean.
6. Cool and Serve
Let the cake cool in the pan for 10 minutes before transferring to a rack. Serve as is or dust with powdered sugar for extra flair.
Tips for Success
- Toss blueberries in a tablespoon of flour to keep them from sinking.
- Mix until just combined for a tender crumb.
- Let the cake cool before slicing for cleaner cuts.
Variations of Lemon Blueberry Sheet Cake
- Swap blueberries for raspberries or blackberries.
- Drizzle with a lemon glaze for added zing.
- Add a handful of chopped nuts for crunch.
Serving Suggestions: What to Pair with Lemon Blueberry Sheet Cake
- Enjoy with a cup of herbal tea or coffee.
- Pair with a scoop of vanilla ice cream or whipped cream for dessert.
- Great alongside a fresh fruit salad for brunch.
Storage & Reheating Instructions
- Store leftover cake tightly covered at room temperature for 2 days or refrigerate up to 5 days.
- Warm slices in the microwave for 10 to 15 seconds for a just-baked feel.
- This cake also freezes well for up to 2 months. Thaw overnight in the fridge before serving.
Memories Made Around the Table
This Lemon Blueberry Sheet Cake always reminds me of summertime picnics and laughter with loved ones. Every soft bite feels like a hug from the kitchen.
FAQs
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Do not thaw them first, simply toss with a bit of flour and add right into the batter.
What can I use instead of yogurt?
Sour cream or buttermilk works well as a substitute for yogurt in this recipe.
How do I keep my cake moist?
Avoid overbaking and check for doneness a few minutes before the suggested bake time. Storing the cake tightly covered helps keep it soft too.
Final Thoughts
Whether you’re baking for a crowd or just for fun, this Lemon Blueberry Sheet Cake is a winning recipe every time. Enjoy baking and sharing these sweet, tangy slices with your favorite people!