Lemon Blueberry Cake recipe – Experience the tantalizing flavors of this fabulous Lemon Blueberry Cake recipe. With a perfect balance of tart lemons. Sweet blueberries, and a heavenly glaze.
It’s truly a delightful treat. Made with simple ingredients like all-purpose flour, fresh blueberries, and zesty lemon juice this cake is sure to impress at your next gathering. Story: I fondly recall the first time I baked this lemon blueberry cake. It was a lovely summer day and the kitchen was filled with the refreshing scent of lemons. My husband couldn’t resist the allure and his eyes sparkled with excitement.
Even my little one eagerly sat on their stool to help mix in the vibrant blueberries. The cake was an instant hit with my family asking for seconds! Ever since then, it has remained a beloved family favorite. Unique Selling Points: This Lemon Blueberry Sheet Cake is far from ordinary! The juicy bursts of fresh blueberries and tangy notes from the lemons create a refreshing contrast to typical sweet treats. The soft and moist texture coupled with the tangy lemon glaze delivers an irresistible combination that mesmerizes taste buds.
While it may be easy to follow this recipe yields a cake that tastes like it came straight from a gourmet bakery!
What You Need To Make This Lemon Blueberry Cake Recipe?
All-Purpose Flour: To ensure a light and fluffy cake it is important to properly measure your all-purpose flour. Overmeasuring can result in a dense and dry texture. The best method is to spoon the flour into your measuring cup and level it off with a knife.
Baking powder and baking soda: are essential leavening agents that help the cake rise. Make sure these ingredients are not expired as expired baking powder and baking soda lose their effectiveness.
Salt: Although it may seem counterintuitive salt is an essential element in a cake.
Butter: It brings out the flavors and balances the sweetness. Use unsalted butter to control the salt content in this recipe. Ensure that the butter is softened but not melted for a fluffy and light cake.
Granulated sugar: not only sweetens the cake but also aids in creaming with the butter resulting in a good cake texture. For the best flavor use fresh lemons both for their zest and juice in this recipe.
Lemons: Fresh lemons will give the best flavor. We’re using both the zest and the juice in this recipe, so wash them thoroughly.
Eggs: To achieve optimal results eggs should be at room temperature rather than cold. Cold eggs could cause the butter to harden and affect the texture of the cake.
Buttermilk: is an ingredient that keeps the cake moist and tender. If you do not have buttermilk on hand you can easily make your own by adding a tablespoon of vinegar or lemon juice to a cup of milk.
Vanilla Extract: For superior flavor use pure vanilla extract in this recipe.
Blueberries: When using fresh blueberries toss them in a tablespoon of flour before adding them to the batter. This will help them distribute evenly throughout the cake rather than sinking to the bottom.
Powdered sugar: is used for creating a glaze for your cake.
Lemon Juice (for the glaze): Before using it make sure to sift out any lumps from it. Fresh lemon juice works best for making glaze as it provides a bright and tangy flavor that nicely complements the sweet powdered sugar.
Always remember that high-quality ingredients can make a significant difference in the outcome of your cake. To achieve success with your Lemon Blueberry Sheet Cake it is advisable to utilize the finest quality ingredients available to you.
Steps To Make Lemon Blueberry Cake Recipe:
Let us begin our delightful baking journey, shall we?
STEP 1: First and foremost we need to preheat the oven to a temperature of 350 degrees F (175 degrees C). Grease your 9×13 baking dish thoroughly and line it with parchment paper ensuring that there is some extra hanging over the sides. This clever trick will make it a breeze to remove your gorgeous cake from the pan!
STEP 2: Now let’s move on to our dry ingredients. In a medium bowl whisk together the flour baking powder baking soda and salt. This step may seem trivial but it ensures that these ingredients are evenly distributed throughout the mixture for an even bake. Set this bowl aside and proceed to our next task.
STEP 3: Retrieve your stand mixer (or hand mixer if you prefer) and let’s cream together the sugar and butter until they achieve a light and fluffy consistency. This crucial process is what gives our cake a tender crumb. Now gently add in the eggs, vanilla extract, and buttermilk.
STEP 4: Mix these ingredients on low speed until they are fully incorporated. Remember that our goal here is not to whip air into the mixture; we simply want everything combined evenly.
STEP 5: Now it’s time for the grand finale – uniting our dry and wet ingredients! Gradually add the dry mixture into your wet one until there are no visible streaks of flour remaining.
STEP 6: Witnessing everything blend harmoniously may feel like magic! Next. Stir in the tangy lemon juice and fragrant zest. And now for the stars of our show – carefully fold in those juicy blueberries with a spatula while being mindful not to crush them. We want each slice to burst with succulent blueberry goodness!
STEP 7: Pour your splendid cake batter into your prepared baking dish.
STEP 8: The most challenging part has arrived – “patience“! Place it in the oven and bake for approximately 40 to 45 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out with only a few moist crumbs clinging to it. Please be patient, my friend and allow the cake to cool completely before proceeding. While your masterpiece is cooling, mix together the powdered sugar and lemon juice to create a delectable glaze. Once the cake has cooled, go ahead and pour this delightful glaze all over the top.
Trust me. It will truly elevate this cake to new heights. Allow the glaze to harden. And if you’re feeling fancy. Garnish with some fresh fruit. And there you have it – your homemade Lemon Blueberry Sheet Cake is now ready to impress your taste buds and loved ones!
Now you have a truly delightful treat that is bursting with lemon flavor and dotted with blueberries. It’s more than just a cake; it’s a labor of love. A testament to your baking skills. And the perfect sweet ending to any meal. Enjoy!
Top Tips for Perfecting Your Lemon Blueberry Sheet Cake:
Fresh Ingredients: To create the perfect Lemon Blueberry Sheet Cake. It is crucial to use fresh ingredients. The quality of the blueberries and lemons will greatly impact the texture and flavor of the cake.
- Fresh blueberries offer a plump and juicy bite. Enhancing the overall experience. Likewise.
- Fresh lemons provide a vibrant and citrusy taste that cannot be replicated with bottled lemon juice. Another key tip is to ensure that your ingredients are at room temperature before starting.
Room Temperature Ingredients: This may seem trivial but it plays a significant role in achieving a uniform texture throughout the cake. By allowing butter and eggs to come to room temperature they can blend together seamlessly during the mixing process.
Don’t Overmix: Avoid overmixing when combining wet and dry ingredients. It is best to mix only until there are no visible streaks of flour remaining. Overmixing can activate the gluten in the flour resulting in a tougher texture for your cake.
Toss Blueberries in Flour: To prevent the sinking of blueberries into the cake batter during baking it is recommended to toss them in flour beforehand. This simple step creates a barrier that helps keep the blueberries suspended throughout baking.
Test for Doneness: Properly testing for doneness is vital since baking times can vary due to different ovens. Inserting a toothpick or cake tester into the center of the cake will reveal if it is fully baked. A clean toothpick or one with just a few moist crumbs indicates that your cake is done.
Allow the Cake to Cool: After baking. Exercise patience by allowing your cake to cool completely before applying any glaze. This ensures that the glaze sets properly on top without melting into it.
Freeze Your Cake: If you don’t plan on consuming your freshly baked creation immediately or need to make it ahead of time freezing is an option! However, remember to skip applying glaze if you intend to freeze it. When ready to serve thaw your frozen cake overnight in the refrigerator and then proceed with glazing for optimal enjoyment. Please remember that baking is a beautiful and intricate craft that may not always yield perfect results on the initial attempt. However. This should not discourage you in any way! Stay positive and continue to embrace the joy of baking. Wishing you a delightful baking experience!
Frequently Asked Questions
Can I use frozen blueberries?
Yes. You can use frozen blueberries! Just be sure to toss them in flour like you would with fresh ones.
What if I don’t have buttermilk?
No worries! You can easily make homemade buttermilk by adding a tablespoon of vinegar or lemon juice to a cup of milk.
How long will this cake stay fresh?
This Lemon Blueberry Cake will stay fresh for up to 3 days at room temperature if stored in an airtight container. So not only will it be delicious. But it’ll also bring back cherished memories and warmth to your heart. I kindly invite you to engage in the joyous activity of baking!
The Best Blueberry Cake: Lemon Blueberry Sheet Cake Recipe
The Lemon Blueberry Sheet Cake is a lovely combination of tangy lemons and succulent blueberries in a soft moist cake topped with a zesty lemon glaze. It is an ideal choice for summer parties, afternoon tea or simply as a delectable indulgence any time of the day. This recipe is simple to follow and results in a perfectly balanced and invigorating dessert that is bound to leave a lasting impression. Delight in the explosion of fruity flavors with each mouthful!
- Prep Time: 25 Minutes
- Cook Time: 45 Minutes
- Total Time: 1 hour 10 minutes
- Yield: 16 1x
- Category: Dessert
- Cuisine: American
- 3 c all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 and 1/4 tsp salt
- 2 sticks of butter (1 C), softened
- 1.5 c of granulated sugar
- Freshly squeezed juice and zest from two lemons (approximately 1/4 C of juice)
- 4 big eggs
- 1 c of buttermilk
- 2 tsp of vanilla extract
- 1.5 c of fresh blueberries, gently tossed with one tablespoon of flour
For the glaze:
- 2.5 c of powdered sugar
- 1/3 c of fresh lemon juice
Begin by preheating your oven to 350 degrees F (175 degrees C) and generously grease a 9×13 baking dish. To ensure an easy removal of your cake.
Line the pan with parchment paper. Making sure to leave an overhang on the two longer sides. In a medium bowl combine the dry ingredients – flour baking powder baking soda, and salt.
Set this mixture aside for a moment. Now it’s time to cream together the sugar and softened butter until it reaches a light and fluffy consistency. Add in the eggs, vanilla extract, and buttermilk gradually while mixing on low speed.
Allow each ingredient to become well incorporated. It’s time to bring your wet and dry ingredients together! Add the dry mixture to the wet one and mix until there are no visible streaks of flour. Then stir in the lemon juice and zest. Gently fold in the blueberries that have been tossed in flour using a spatula.
Pour this beautifully prepared cake batter into a greased 9×13 baking dish and bake for approximately 40 to 45 minutes. You’ll know it’s done when a toothpick comes out with just a few moist crumbs clinging to it.
Make sure to let it cool completely before moving on to the next step.
While your cake is cooling, prepare the glaze by combining powdered sugar and lemon juice.
Once the cake has cooled down completely. Drizzle this glaze on top of it. Allow some time for the glaze to harden before garnishing it with fresh fruit. Serve this delightful treat to your eager guests!
To make your recipe gluten-free. Simply swap out regular all-purpose flour and use a gluten-free flour blend instead. Look for a blend that can be easily substituted in a 1:1 ratio.
Trusted brands like Bob’s Red Mill and King Arthur Flour offer great options that work well in most recipes. If your chosen gluten-free flour blend does not already contain it consider adding around 1/2 teaspoon of xanthan gum to the recipe.
Xanthan gum helps mimic the structure-building properties of gluten improving the texture of your cake.
Remember to thoroughly check all your ingredients to ensure they are also gluten-free. Some brands of baking powder baking soda and vanilla extract may contain traces of gluten.
Always take a moment to double-check the labels.
If you are baking for someone with celiac disease it is important to avoid cross contamination in your kitchen.
Be mindful of using clean gluten-free tools and surfaces. It is important to note that when using gluten-free flour. The appearance of your batter may differ slightly from what you are accustomed to – this is perfectly normal! Additionally. Gluten-free baked goods can sometimes be slightly denser compared to their traditional counterparts. However with the delightful combination of lemons and blueberries in this cake recipe rest assured it will still taste amazing!
- Serving Size: 1 serving
- Calories: 376
- Sugar: 40.3 g
- Sodium: 265.2 mg
- Fat: 13.5 g
- Carbohydrates: 60 g
- Protein: 5.2 g
- Cholesterol: 78.9 mg
Keywords: lemon blueberry cake recipe
My name is Natasha and I am the owner of nodashofgluten.com, a blog dedicated to all kinds of recipes. On my website, you can find classic dishes, vegetarian delights, creative snacks, Gluten-free recipes, and desserts – all proving that cooking isn’t as hard as it seems! With easy-to-follow instructions and tips on how to make your meals even better, I strive to help everyone become master chefs in their own kitchen. Come join me at nodashofgluten.com for some delicious fun!