Cake always brings joy to the table, no matter the occasion. What elicits the most happiness is always, of course, a matter of taste. Today we offer our blueberry lemon sheet cake for your consideration. It is simple to prepare yet full of flavor, which gives it an easy-breezy element wiht a refined touch. Sweet berries come together with tart lemon, and delicious cake batter and the results may be a perfect afternoon with friends, a picnic in the park, or a sweet ending to a summer menu. But, this is always true: When you are eating our blueberry lemon sheet cake, you are eating well!
Our Blueberry Lemon Sheet Cake: A Simple & Straightforward Recipe
In the blissful garden of fruits we have to choose when baking, blueberries are certainly a great choice. Of course, they’re beautiful. But, they are also rich in antioxidants and have a unique blend of both sweet and tart. What’s more, they don’t get too mushy when baked and keep their shape. Their color also tends to darken and richen when baked as well! Win-win-win!
Among the many formidable matches for the regal blueberry is perhaps the incomparable lemon. The classic yello fruits acidity subtly pushes the berry to tase more sweet than tart. Plus, lemon will cleanse your palate, leaving the cake feeling light and bright as well. This cake is truly a meditation on harmony! It goes then, that our blueberry lemon sheet cake is a great choice when deciding what to bake.
Its also not difficult to make, even if its elegant tase suggests otherwise. The batter for our blueberry lemon sheet cake is a simple one. All you need to do is cream together butter, sugar, eggs, and flour. But, for a quick and important twest, finely grate an organic lemon and mix it into the ready batter to give the cake its signature tang. Now, carefully fold in washed blueberries so that they hold their shape. This make sure your cake looks as good as it tastes.
Now spread the batter evenly on a greased or parchment-lined sheet and bake it at medium heat until the surface is golden brown and the cake is fully cooked through.
But that’s not all: After your cake has properly cooled, make a quick lemon-glaze to spread onto your cake. And then comes the best part: Decorate the cake to your heart’s content with fresh blueberries and some lemon zest for a final artistic touch. The cake can be wonderfully cut into rectangular pieces and, thanks to the blueberries, remains moist even the next day. That is, if it is not instantly gobbled up.
Sheet cakes are great when cooking for a crowd. It seems that the simple cakes can be varied to your heart and stomach’s content. If you loved our blueberry cake try our other sheet pan cake recipes, like our chocolate coconut sheet pan cake, peach sheet cake, and strawberry sheet pan cake with vanilla pudding.
Blueberry Sheet Cake
Equipment
- 1 (approx. 12×16 inches) baking sheet
Ingredients
For the batter:
- 1 cup softened butter
- 1⅓ cups sugar
- 4 eggs
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- 1 organic lemon zested and juiced
- 1 cup blueberries washed and dried
- 1 pinch salt
For the glaze and garnish:
- 1 cup powdered sugar
- 3 tbsp lemon juice
- some fresh blueberries
- some lemon zest
Instructions
- Preheat oven to 350°F and grease or line your baking sheet.
- In a bowl, cream together the softened butter and sugar until fluffy. Beat in the eggs one at a time.
- In a separate bowl, whisk together the flour, baking powder, salt, and lemon zest.
- Add the dry ingredients and lemon juice to the butter-egg mixture in alternating additions, beginning and ending with the dry ingredients.
- Gently fold in the washed blueberries and spread the batter evenly on the sheet.
- Bake for about 30–35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool. Whisk together the powdered sugar and lemon juice until smooth to make a glaze. Spread it over the cooled cake.
- Garnish the blueberry lemon cake with fresh blueberries and lemon zest, as desired.