There’s something so welcoming about a big, bright Lemon Blueberry Sheet Cake. It’s soft, perfectly tart, and bursting with blueberries. This cake brings everyone around the table to share sweetness and sunshine in every bite.
Lemon Blueberry Sheet Cake
Equipment
- 1 9x13-inch sheet cake pan
- 1 Electric Mixer or stand mixer
- 2 Mixing Bowl medium and large
- 1 Whisk
- 1 Parchment Paper
Ingredients
Cake
- 2 cup all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.75 cup unsalted butter softened
- 1.25 cup granulated sugar
- 3 large eggs
- 1 tsp alcohol-free vanilla extract
- 2 tsp lemon zest from about 1 lemon
- 0.25 cup fresh lemon juice
- 1 cup plain yogurt or sour cream room temperature; Greek yogurt ok
- 2 cup fresh or frozen blueberries do not thaw if frozen
Instructions
Prepare the Pan
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch sheet cake pan and line with parchment paper for easy removal.
Mix Dry Ingredients
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
Cream Butter and Sugar
- In a large bowl, beat the softened butter and sugar until light and fluffy. This can take about 3 minutes with an electric mixer.
Add Eggs and Flavors
- Add eggs one at a time, mixing well after each. Stir in alcohol-free vanilla, lemon zest, and lemon juice.
Combine Cake Batter
- Add the flour mixture in three parts, alternating with yogurt. Start and end with the flour. Stir until just combined.
Fold in Blueberries
- Gently fold in the blueberries, being careful not to overmix so the batter stays light.
Bake
- Spread the batter evenly in the prepared pan. Bake for 28 to 34 minutes, or until a toothpick comes out clean. Cool the cake in the pan, then lift out to slice and serve.
Notes
Nutrition
Why You’ll Love This Lemon Blueberry Sheet Cake
This sheet cake is easy to make for gatherings or brunches. The lemon flavor gives the cake a lightness, while juicy blueberries add pops of flavor. The texture is soft and moist. Whether you top it with a sprinkle of powdered sugar or a simple glaze, it’s a crowd-pleaser you’ll want to bake again and again.
Lemon Blueberry Sheet Cake Ingredients & Substitutions
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon alcohol-free vanilla extract
- 2 teaspoons lemon zest
- 1/4 cup fresh lemon juice
- 1 cup plain yogurt or sour cream
- 2 cups fresh or frozen blueberries (do not thaw if frozen)
You can substitute Greek yogurt for plain yogurt, or use neutral oil instead of butter, though the flavor will change a bit. If fresh blueberries aren’t available, frozen ones work beautifully. Use orange zest instead of lemon in a pinch.
Step-by-Step Instructions to Make Lemon Blueberry Sheet Cake
Step 1: Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9×13-inch sheet cake pan and line with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar until light and fluffy. This can take about 3 minutes with an electric mixer.
Step 4: Add Eggs and Flavors
Add eggs one at a time, mixing well after each. Stir in alcohol-free vanilla, lemon zest, and lemon juice.
Step 5: Combine Cake Batter
Add the flour mixture in three parts, alternating with yogurt. Start and end with the flour. Stir until just combined.
Step 6: Fold in Blueberries
Gently fold in the blueberries, being careful not to overmix so the batter stays light.
Step 7: Bake
Spread the batter evenly in the prepared pan. Bake for 28 to 34 minutes, or until a toothpick comes out clean. Cool the cake in the pan, then lift out to slice and serve.
Tips for Success
- Toss blueberries with a spoonful of flour to help prevent sinking.
- Use room temperature eggs and yogurt for a smooth batter.
- Avoid overbaking for a moist texture.
Variations of Lemon Blueberry Sheet Cake
- Swap blueberries for raspberries or blackberries for a twist.
- Add a tangy lemon glaze or cream cheese frosting.
- Make a mini version using a smaller pan and adjusting the bake time.
Serving Suggestions: What to Pair with Lemon Blueberry Sheet Cake
- Enjoy with afternoon tea or coffee.
- Serve alongside a fruit salad for brunch.
- A dollop of whipped cream, yogurt, or vanilla ice cream adds a special touch.
Storage & Reheating Instructions
- Store cake covered at room temperature for up to 2 days.
- For longer storage, refrigerate in an airtight container for up to 5 days.
- To reheat, warm individual slices in the microwave for 10 to 15 seconds.
Memories Made Around the Table
Some of my favorite mornings start with the scent of lemon and blueberry in the kitchen. This cake isn’t just dessert, it becomes a lovely centerpiece for birthday brunches and weekend gatherings. Each slice brings back memories of laughter shared and stories told over coffee and cozy moments around the table.
FAQs
Can I use frozen blueberries?
Yes, just add them straight from the freezer. No need to thaw, and this helps prevent streaking the batter.
What kind of frosting goes well with this sheet cake?
A simple lemon glaze or light vanilla buttercream is perfect. You can also dust with powdered sugar for a lighter treat.
How do I keep the blueberries from sinking?
Toss the blueberries in a spoonful of flour before folding them into the batter. This helps suspend them evenly in the cake.
Final Thoughts
This Lemon Blueberry Sheet Cake is a simple, stunning recipe to keep on hand for any occasion. With its tender crumb and zesty flavor, it’s sure to make everyday moments a little sweeter. Enjoy baking and sharing each slice!