Lemon Blueberry Cake: The Ultimate Zesty Summer Sheet Cake
A vibrant dessert that balances tangy citrus zing with juicy berry bursts.
Lemon Blueberry Cake: A Burst of Summery Flavor
The classic lemon blueberry cake delivers layers of vibrant flavors, with juicy berries, citrusy zest, and tangy cream cheese frosting all nestled into one easy sheet cake. Perfect for potlucks, picnics, or any celebration that calls for a crowd-pleasing dessert, this cake stands out for its beautiful colors and refreshing taste. Let’s explore exactly how to bake this must-try summer treat, along with tips and variations to make it your own.
Why Lemon & Blueberry Make the Perfect Pair
Few flavor combinations signal the start of summer quite like lemon and blueberry. The tartness of freshly squeezed lemon juice and zest balances the sweet juiciness of blueberries, creating a contrast that’s as visually appealing as it is delicious. This pairing isn’t just for cakes: it’s prominent in muffins, breads, pancakes, and even refreshing beverages like homemade lemonade. The combination ensures your desserts are never one-note, bringing a burst of brightness with every bite.
Ingredients List
To achieve the ideal texture and flavor, you’ll need to carefully gather the following fresh and pantry ingredients:
For the Cake
- 2 3/4 cups + 1 tbsp all-purpose flour (divided)
- 1 3/4 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 1 3/4 cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs, room temperature
- 3/4 cup buttermilk, room temperature
- 1/3 cup lemon juice (fresh is best)
- 2 Tbsp lemon zest, firmly packed (plus more for garnish)
- 2 tsp vanilla extract
- 2 cups fresh blueberries (plus more for garnish)
- Nonstick baking spray with flour
For the Frosting
- 1 8-oz. block cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 Tbsp lemon juice
- 1 tsp lemon zest, firmly packed
- 4 cups powdered sugar
Step-by-Step Directions
- Preheat your oven to 350°F (175°C), ensuring racks are placed in the center for even baking.
- Prepare dry ingredients: In a medium bowl, whisk together 2 3/4 cups flour, baking powder, baking soda, and salt until well blended.
- Mix wet ingredients: In a large bowl, whisk sugar and oil until smooth. Add the eggs one by one, whisking to fully combine after each addition.
- Citrus mixture: In a separate bowl, combine buttermilk, lemon juice, lemon zest, and vanilla extract. This helps distribute the lemon flavor evenly throughout the cake.
- Combine mixtures: Gradually add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk mixture. Whisk gently after each addition, being careful not to overmix.
- Blueberry prep: Toss the 2 cups of fresh blueberries with the remaining 1 tablespoon flour. This prevents berries from sinking to the bottom of the cake and keeps distribution even.
- Fold in blueberries: Gently fold floured blueberries into the cake batter to minimize bursting and bleeding.
- Bake: Spray a 13-by-9-inch baking pan with nonstick spray with flour. Pour batter in, smoothing the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool completely in the pan before frosting. This step is crucial for perfectly creamy, non-melting frosting.
- Prepare frosting: In a stand mixer, beat softened cream cheese and butter together at medium speed until creamy (about 2 minutes). Add lemon juice and zest, and continue beating. Gradually add powdered sugar, mixing on low at first and then on medium until smooth and fluffy. Scrape the bowl as needed.
- Frost and garnish: Spread cream cheese frosting over cooled cake. Garnish with extra blueberries and lemon zest curls for extra flair and flavor boost.
Expert Tips for Baking the Perfect Lemon Blueberry Sheet Cake
- Room Temperature Ingredients: Ensure eggs, buttermilk, butter, and cream cheese are at room temperature. This guarantees smoother batter, even baking, and a creamy frosting.
- Lemon Zest Techniques: Use a five-hole citrus zester for long, gorgeous curls. Rubbing lemon zest into sugar before adding to batter releases oils for a deeper lemon flavor.
- Prevent Sinking Berries: Toss blueberries with flour just before adding. Don’t skip this—otherwise, berries will clump or sink during baking.
- Bake Evenly: Use the center rack and rotate the pan halfway for uniform color and doneness.
- Let It Cool: Allow the cake to cool fully before frosting to prevent melting.
Nutritional Information
| Component | Per Serving (Estimate) |
|---|---|
| Calories | Approx. 350–390 |
| Fat | 16g |
| Carbohydrates | 52g |
| Protein | 5g |
| Fiber | 2g |
*Values are approximate and depend on portion size.
Presentation & Serving Suggestions
- Potluck Star: Its sheet cake form makes it easy to transport and serve at gatherings. Cut into squares for simple, elegant portions.
- Garnish Options: Finish with extra fresh blueberries and lemon zest curls for a beautiful, tempting dessert tray.
- Summer Celebrations: Serve chilled for a refreshing treat on hot days, or pair with iced lemonade for an extra burst of citrus.
Storage & Make-Ahead Tips
Due to the cream cheese frosting, store leftovers in an airtight container in the refrigerator for up to 4 days. You can bake the cake a day ahead and frost it before serving for maximum freshness and ease.
Variations & Substitutions
- Muffins or Cupcakes: Adapt the batter to muffin tins for individual servings; reduce baking time accordingly.
- Sheet Pan Option: Bake in a larger sheet pan (as featured in alternative recipes) to serve a crowd—adjust baking time to 16–18 minutes and check for doneness.
- Gluten-Free: Substitute a high-quality gluten-free flour blend to accommodate dietary needs.
- Berry Substitutes: Use raspberries or mixed berries for an alternative twist; ensure to toss any berries in flour before folding into the batter.
- Lemonade Glaze: Replace cream cheese frosting with a lemon juice and powdered sugar glaze for a lighter finish.
Frequently Asked Questions (FAQs)
Q: Can I use frozen blueberries instead of fresh?
A: Yes, frozen blueberries work well. Toss them with flour to prevent excess moisture but do not thaw before adding to the batter to minimize discoloration.
Q: What’s the best way to zest a lemon?
A: Use a microplane or five-hole citrus zester. Rubbing zest into sugar before mixing intensifies flavor and releases aromatic oils.
What others are reading
Q: How do I know when the cake is baked?
A: Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, the cake is done. The top should be light golden and spring back when gently pressed.
Q: Can this cake be made ahead?
A: Absolutely. Bake cake a day in advance and frost before serving. Store refrigerated due to cream cheese frosting.
Q: Can the recipe be doubled?
A: Yes, for large gatherings, double the ingredients and bake in two pans or a larger commercial sheet pan. Adjust baking time as needed.
Bring Lemon-Blueberry to Breakfast and Beyond
Love this flavor combo as much as we do? Explore other lemon blueberry recipes for all hours of the day. Try blueberry-lemon sweet rolls, lemon blueberry muffins, or blueberry lemon pancakes for breakfast treats, and lemon blueberry bread or a summer lemonade for light snacking. These versatile flavors work in sheet cakes, loaves, and breakfast bakes, letting you enjoy berry-citrus goodness anytime.
Conclusion: A Celebration Cake for Any Occasion
This lemon blueberry cake recipe highlights summer’s best produce and brings brightness to your dessert table. With simple preparation, tangy-sweet flavors, and a visually stunning finish, it’s a recipe worth repeating for backyard parties, family gatherings, or just a sweet treat at home.
References
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