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Lemon Blueberry Sheet Cake: A Tangy, Sweet Delight for Every Occasion

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When it comes to desserts, few combinations are as universally adored as lemon and blueberry. This Lemon Blueberry Sheet Cake takes the classic pairing to new heights, offering a moist, tender crumb bursting with fresh blueberries and the refreshing zest of lemon. Topped with a tangy lemon glaze, this cake is the perfect balance of sweet and tart. Whether you’re serving it at a summer barbecue, family gathering, or simply as a weeknight treat, this recipe will impress your taste buds and your guests alike.

Ingredients

For the Cake:

  • All-Purpose Flour (3 cups): Provides the structure and base for the cake. Be sure to measure correctly by fluffing and spooning the flour into the measuring cup to avoid overpacking.
  • Baking Powder & Baking Soda (2 teaspoons & ½ teaspoon): These leavening agents ensure the cake rises beautifully, resulting in a light and fluffy texture.
  • Salt (1¼ teaspoons): Enhances the flavors, balancing the sweetness and the tartness of the lemon.
  • Butter (1 cup, softened): Adds richness and moisture, creating a tender crumb. Use unsalted butter to control the salt levels.
  • Granulated Sugar (1½ cups): Sweetens the cake and contributes to its golden-brown crust.
  • Lemons (juice and zest of 2): Fresh lemon juice and zest provide the signature tangy flavor. The zest is key for a concentrated citrus aroma.
  • Eggs (4 large): Eggs act as a binding agent, adding moisture and richness. Room temperature eggs blend more evenly into the batter.
  • Buttermilk (1 cup): The acidity in buttermilk interacts with the baking soda, creating an ultra-tender texture.
  • Vanilla Extract (2 teaspoons): Adds warmth and depth, rounding out the bright lemon and blueberry flavors.
  • Fresh Blueberries (1½ cups): The star of the show! Tossing them in flour helps prevent them from sinking during baking.

For the Glaze:

  • Powdered Sugar (2½ cups): Creates a smooth, sweet base for the glaze.
  • Lemon Juice (⅓ cup): Combines with powdered sugar for a tangy drizzle that ties the cake together.

Instructions

Step 1: Prepare Your Baking Dish

Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish and line it with parchment paper, leaving an overhang on the longer sides. This allows you to easily lift the cake out once it’s cooled.

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures that the leavening agents are evenly distributed throughout the batter, preventing uneven rising.

Step 3: Cream the Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and sugar together on medium speed until light and fluffy, about 3 minutes. The mixture should look pale in color and airy—this step is crucial for a tender cake.

Step 4: Add the Wet Ingredients

Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Next, add the vanilla extract, buttermilk, lemon juice, and zest. Mix on low speed until the wet ingredients are just combined.

Step 5: Incorporate the Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing on low speed until no streaks of flour remain. Avoid overmixing, as it can result in a dense cake.

Step 6: Fold in the Blueberries

Using a spatula, gently fold the flour-coated blueberries into the batter. Be careful not to crush the berries, as this can release juices and create streaks in the batter.

Step 7: Bake the Cake

Pour the batter into the prepared baking dish, spreading it evenly with an offset spatula. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow the cake to cool completely in the pan.

Step 8: Prepare the Glaze

While the cake cools, whisk together the powdered sugar and lemon juice until smooth. The glaze should be thick yet pourable—adjust the consistency by adding more powdered sugar or lemon juice as needed.

Step 9: Glaze and Serve

Once the cake is completely cool, drizzle the glaze evenly over the top. Let it set for 10–15 minutes until it hardens slightly. For an extra touch, garnish with fresh blueberries, lemon slices, or edible flowers. Slice and serve directly from the dish or lift it out using the parchment paper overhang for easier serving.

Notes

  • Substitute the Blueberries: Swap blueberries for raspberries, blackberries, or even diced strawberries for a fun twist.
  • Add a Crunchy Topping: Sprinkle sliced almonds or crushed pistachios over the glaze for added texture.
  • Make it Gluten-Free: Replace the all-purpose flour with a 1:1 gluten-free baking blend.
  • Try a Cream Cheese Glaze: Mix cream cheese with powdered sugar and lemon juice for a richer topping.
  • Use Meyer Lemons: For a slightly sweeter citrus flavor, substitute Meyer lemons for regular lemons.

Find it online: https://susanrecipes.com/lemon-blueberry-sheet-cake-a-tangy-sweet-delight-for-every-occasion/