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Lemon Blueberry Sheet Cake: A Summery Delight for Every Occasion

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Few desserts capture the essence of summer as perfectly as a Lemon Blueberry Sheet Cake. With its bright, zesty lemon notes, bursts of juicy blueberries, and tender texture, this cake is the epitome of refreshment. Whether you’re hosting a backyard barbecue, celebrating a special occasion, or simply indulging in a slice of sunshine, this cake delivers on all fronts.

Ingredients

For the Cake

  • All-Purpose Flour (3 cups): The sturdy foundation of the cake, giving it structure.
  • Baking Powder and Baking Soda: These leavening agents ensure the cake rises perfectly, delivering a tender crumb.
  • Salt (1 1/4 teaspoon): Enhances the flavors, balancing the sweetness and tanginess.
  • Butter (1 cup, softened): Adds richness and moisture while contributing to the cake’s tender texture.
  • Granulated Sugar (1 1/2 cups): Sweetens the batter and helps achieve a golden-brown crust.
  • Lemons (Juice and Zest of 2): The star ingredient, providing a vibrant citrusy kick.
  • Eggs (4 large): Bind the ingredients together and contribute to the cake’s fluffy texture.
  • Buttermilk (1 cup): Adds tanginess and moisture, keeping the cake light and flavorful.
  • Vanilla Extract (2 teaspoons): Enhances the overall flavor profile with its warm, aromatic undertones.
  • Blueberries (1 1/2 cups, tossed with 1 tablespoon of flour): The pockets of fruity goodness that burst with flavor in every bite.

For the Glaze

  • Powdered Sugar (2 1/2 cups): Creates a silky-smooth glaze with just the right amount of sweetness.
  • Lemon Juice (1/3 cup): Adds tanginess to the glaze, complementing the cake’s flavors.

Instructions

1. Preparing the Cake Batter

Start by preheating your oven to 350°F (175°C). Grease a 9×13 baking dish and line it with parchment paper, ensuring there’s an overhang on the long sides for easy removal.

In a medium bowl, whisk together the dry ingredients—flour, baking powder, baking soda, and salt. Set this aside.

Using a stand mixer fitted with a paddle attachment, cream the butter and sugar together until the mixture is light and fluffy. This step is crucial for incorporating air into the batter, resulting in a soft and airy cake.

Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract and buttermilk on low speed, ensuring the batter remains smooth.

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this could result in a dense cake. Finally, fold in the lemon juice and zest, infusing the batter with a burst of citrusy flavor.

2. Adding the Blueberries

Toss the blueberries with a tablespoon of flour before gently folding them into the batter. This simple trick prevents the berries from sinking to the bottom of the cake while baking, ensuring even distribution.

3. Baking the Cake

Pour the batter into the prepared baking dish, spreading it evenly with a spatula. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out with moist crumbs.

Allow the cake to cool completely in the pan. You can either serve it straight from the dish or lift it out using the parchment paper overhang for easier slicing and presentation.

4. Preparing the Lemon Glaze

In a small bowl, whisk together the powdered sugar and lemon juice until smooth. The consistency should be pourable but thick enough to coat the back of a spoon.

Drizzle the glaze generously over the cooled cake, allowing it to drip down the sides. Let the glaze set before slicing, creating a glossy, tangy layer that perfectly complements the cake

Notes

  1. Use Fresh Lemons and Blueberries: Fresh ingredients ensure the best flavor and texture.
  2. Room-Temperature Ingredients: Bring your butter, eggs, and buttermilk to room temperature for a smoother batter.
  3. Don’t Skip the Parchment Paper: It makes removing the cake from the pan much easier.
  4. Prevent Blueberries from Sinking: Tossing them in flour helps them stay suspended in the batter.
  5. Allow the Cake to Cool Completely: Glazing a warm cake can cause the glaze to melt and become runny.

Find it online: https://paularecipes.com/lemon-blueberry-sheet-cake-a-summery-delight-for-every-occasion/