Lemon Blueberry desserts are the perfect way to bring brightness and freshness to your table. If you’ve ever baked cakes that turned out dry or bland, this recipe will change that forever. Moist, fluffy, and filled with juicy berries, this Lemon Blueberry Sheet Cake Recipe is simple to make and guaranteed to impress.
Hi, I’m Simon a chef on a flavorful journey around the world. I love blending classic traditions with modern twists to create recipes that spark joy. This Lemon Blueberry cake is one of my favorites because it takes everyday ingredients and transforms them into a refreshing, crowd-pleasing treat.
Lemon Blueberry Sheet Cake Why This Recipe Works
- Uses budget-friendly, easy-to-find ingredients.
- Bursting with zesty lemon flavor and fresh blueberries.
- Quick to prepare and perfect for weeknights or celebrations.
Lemon Blueberry Cake Choosing the Right Ingredients
Lemon Blueberry Best Ingredients
- Fresh blueberries hold their shape and flavor best.
- Fresh lemon zest and juice add vibrant citrus notes.
Lemon Blueberry Buying Tips
- Choose firm blueberries with a deep blue color.
- Look for fragrant, bright yellow lemons.
Lemon Blueberry Substitutions
- Use frozen blueberries (floured) if fresh aren’t available.
- Swap plant-based butter and milk for a dairy-free option.
Lemon Blueberry Sheet Cake Ingredients & Prep
Lemon Blueberry Prep Essentials
- Dry blueberries thoroughly before adding.
- Zest lemons before juicing to maximize flavor.
Lemon Blueberry Pantry Staples
- Flour, sugar, baking powder, butter, eggs, and vanilla.
- A touch of salt balances sweetness.
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Lemon Blueberry Sheet Cake Step-by-Step Instructions
Lemon Blueberry Pre-Cooking Prep
- Preheat oven to 350°F (175°C).
- Grease and line a 9×13-inch baking pan.
- Whisk dry ingredients in one bowl and wet in another.
Lemon Blueberry Cooking Method
- Cream butter and sugar until fluffy.
- Add eggs, lemon zest, and juice.
- Fold in dry ingredients alternately with milk.
- Gently fold blueberries into the batter.
Lemon Blueberry Doneness Check
Bake for 30–35 minutes until golden. A toothpick inserted should come out clean.
Lemon Blueberry Resting Time
Cool for 10 minutes before slicing.
Lemon Blueberry Sheet Cake pro Tips
Lemon Blueberry Moisture Tips
- Don’t overmix batter.
- Always use room-temperature ingredients.
Lemon Blueberry Tools
- Hand mixer or stand mixer for easy mixing.
- Zester for fresh lemon flavor.
Lemon Blueberry Storage
- Store airtight at room temperature for 2 days.
- Refrigerate up to 5 days or freeze for 3 months.
Lemon Blueberry Sheet Cake Flavor Variation
| Variation | Twist Idea |
|---|---|
| Lemon Blueberry Spice | Add cardamom or ginger for warm depth. |
| Lemon Blueberry Light | Replace some flour with almond flour for nuttiness. |
| Lemon Blueberry Global | Add matcha powder for a Japanese-inspired twist. |
Lemon Blueberry Sheet Cake Serving Suggestions
- Top with whipped cream or a lemon glaze.
- Serve with iced tea or fresh lemonade.
Lemon Blueberry Sheet Cake FAQs
Can I use frozen blueberries?
Yes, just coat them with flour to prevent sinking.
How do I keep it moist?
Avoid overbaking start checking at 30 minutes.
Can it be made ahead?
Yes, bake a day early and refrigerate.
Conclusion
The Lemon Blueberry Sheet Cake Recipe is your go-to dessert for family gatherings, weeknight treats, or celebrations. It’s simple, vibrant, and always a crowd pleaser.
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Lemon Blueberry Sheet Cake 7 Irresistible Reasons to Love It
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Lemon Blueberry sheet cake is moist, tangy, and bursting with flavor – a perfect refreshing dessert.
Ingredients
2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup unsalted butter, softened
2 large eggs
1 cup milk
2 tsp baking powder
1/2 tsp salt
1 tbsp lemon zest
2 tbsp lemon juice
1 1/2 cups fresh blueberries
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×13 pan.
2. Whisk flour, baking powder, and salt together.
3. Cream butter and sugar until fluffy.
4. Add eggs, lemon zest, and juice.
5. Alternate adding dry mix and milk.
6. Fold in blueberries coated with flour.
7. Pour into pan and bake 30–35 minutes.
8. Cool before slicing.
Notes
Coat blueberries with flour to prevent sinking.
Store airtight for up to 5 days or freeze.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lemon Blueberry Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 24g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Lemon Blueberry, Lemon Blueberry cake, Lemon Blueberry sheet cake