Easy Lemon Blueberry Sheet Cake Recipe

I recently whipped up a Lemon Blueberry Sheet Cake loaded with fresh blueberries and zesty lemon. The bright blend of lemon juice with eggs, milk, and vegetable oil creates a delightfully light flavor profile. Topped with a tangy lemon glaze, this cake is my go-to treat for a refreshing, summery dessert.

I love trying new recipes and this Easy Lemon Blueberry Sheet Cake quickly became one of my favorites for the summer. It’s so simple yet packed with flavor that even when I’m in a rush, I can still whip up something special.

I mix together all-purpose flour, granulated sugar, eggs, milk and a bit of vegetable oil to form a cake that’s super moist and tender. Then I add freshly squeezed lemon juice and zest from two lemons to get a zesty kick which really livens things up.

The best part is the fresh blueberries that I toss lightly in flour before mixing in so they stay distributed evenly. Instead of a heavy frosting, I top it off with a lemon glaze made from powdered sugar and a few tablespoons of lemon juice.

This cake is just perfect for summer gatherings or when you need a quick dessert fix that tastes amazing.

Why I Like this Recipe

I really love this recipe for a few reasons. First, it’s super easy to put together with everyday ingredients, so I never feel like I’m doing complicated stuff in the kitchen. Second, the mix of lemon juice, lemon zest, and fresh blueberries makes it taste amazingly fresh and light, which is perfect for summer. Third, the lemon glaze is just such a nice twist – it’s not too sweet and gives the cake a cool tangy finish. Lastly, it’s a great dessert for parties or even just a lazy afternoon treat, and every time I make it, I always get compliments on how moist and delicious it turns out.

Ingredients

• All-purpose flour: Rich in carbohydrates, helps provide structure and chewiness to the cake.
• Granulated sugar: Sweetening agent that adds flavor and moisture, although not healthy in high amounts.
• Eggs: Provide protein, fats, and help bind ingredients, making the cake light and fluffy.
• Fresh blueberries: Packed with natural sweetness, fiber, and antioxidants that support a healthy diet.
• Lemon juice and zest: Provide tart kick, brighten flavors, and increase vitamin C levels.
• Vegetable oil: Adds moisture and tenderness, enhancing the cake’s texture without overpowering flavors.
• Milk: Contributes creaminess, moisture, and vital nutrients like calcium and vitamin D.

Ingredient Quantities

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 large eggs
• 1/2 cup milk
• 1/2 cup vegetable oil
• 1/4 cup freshly squeezed lemon juice
• Zest of 2 lemons
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries (lightly tossed in flour)
• For the lemon glaze: 1 cup powdered sugar
• For the lemon glaze: 2 to 3 tablespoons lemon juice

How to Make this

1. Preheat your oven to 350°F and grease a 9×13-inch sheet pan.

2. In a large bowl, sift together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.

3. In another bowl, beat 4 large eggs with 1/2 cup milk, 1/2 cup vegetable oil, 1/4 cup freshly squeezed lemon juice, the zest of 2 lemons, and 1 teaspoon vanilla extract.

4. Pour the wet mixture into the dry ingredients and stir gently until just combined, being careful not to overmix.

5. Lightly toss 1 cup fresh blueberries in a sprinkle of flour, then fold them into the batter so they are evenly distributed.

6. Spread the batter evenly in the prepared pan, smoothing the top with a spatula.

7. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.

8. Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack.

9. While the cake is cooling, make the lemon glaze by whisking together 1 cup powdered sugar with 2 to 3 tablespoons lemon juice until smooth.

10. Drizzle the lemon glaze evenly over the warm cake and let it set before serving. Enjoy your delicious summer dessert!

Equipment Needed

1. Oven preheated to 350°F and a 9×13-inch sheet pan (greased)
2. A large mixing bowl for sifting the dry ingredients
3. Another bowl for beating the eggs with the other wet ingredients
4. Measuring cups and measuring spoons
5. A sifter or fine-mesh sieve to sift the flour and other dry ingredients
6. A spatula to stir the batter and smooth out the top
7. A whisk for mixing the lemon glaze
8. A toothpick to check if the cake is properly baked
9. A wire rack to let the cake cool after baking

FAQ

Easy Lemon Blueberry Sheet Cake Recipe Substitutions and Variations

• If you don’t have all-purpose flour, you can use whole wheat pastry flour for a slightly nuttier taste; just keep in mind it might make your cake a bit denser.
• You can swap granulated sugar with coconut sugar which gives a richer flavor, but note that it may darken the overall color of your cake.
• If you’re low on vegetable oil, try melted butter; it adds a bit more flavor but the texture might change a little.
• For the milk, almond milk is a good dairy-free option that works well without altering the taste much.

Pro Tips

1. When you mix the wet and dry stuff, try foldin it in as gently as possible. Overmixing can make your cake tougher than it needs to be so be careful and stir slow.

2. Tossing the blueberries in a little bit of flour is a cool trick so they don’t sink to the bottom of the batter. This really helps keep ’em evenly spread out.

3. Always sift your flour and other dry ingredients together. It might seem like extra work but it helps to avoid annoying lumps and makes the batter mix much smoother overall.

4. For the best lemon flavor, use fresh lemon zest and squeezed juice. Adding a bit more zest on top after the glaze sets can give a real bright punch to each bite.