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To make a delightful Lemon Blueberry Sheet Cake, gather these ingredients: - 2 cups all-purpose flour - 1 ½ teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 cup unsalted butter, softened - 1 ½ cups granulated sugar - 3 large eggs - 1 tablespoon lemon zest - 1 tablespoon lemon juice - 1 teaspoon vanilla extract - 1 cup buttermilk (or use milk with a tablespoon of lemon juice) - 1 ½ cups fresh blueberries (tossed in a tablespoon of flour) For flour, I recommend using a good quality all-purpose flour. It helps give the cake a light texture. Unsalted butter works best as it allows you to control the saltiness. If you need alternatives, here are some options: - Dairy-Free: Replace butter with vegan butter and buttermilk with almond milk and lemon juice. - Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour. For flavor variations, you can add chopped nuts, like walnuts or pecans. You can also mix in other fruits, like raspberries or strawberries, for a fun twist. This Lemon Blueberry Sheet Cake is tasty and easy to make. You can find the full recipe to get started! Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, grab a 13x18-inch sheet cake pan. You can grease it with butter or line it with parchment paper. This will help the cake come out easily. In a medium bowl, whisk together these dry ingredients: - 2 cups all-purpose flour - 1 ½ teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt Set this bowl aside. Now, in a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 ½ cups of granulated sugar. Use an electric mixer. Beat this mixture for about 3-4 minutes until it looks light and fluffy. Add 3 large eggs, one at a time. Mix well after each egg. Now, add in 1 tablespoon of lemon zest, 1 tablespoon of lemon juice, and 1 teaspoon of vanilla extract. Beat everything until combined. Gradually add the dry mixture to the wet mixture. Alternate this with 1 cup of buttermilk. Start and end with the dry mix. Mix until just combined. Be careful not to overmix. Now, gently fold in 1 ½ cups of fresh blueberries. Toss them in a tablespoon of flour first. This helps them stay suspended in the cake. Once fully mixed, pour the batter into the prepared pan. Then, spread it out evenly. Place the pan in the oven. Bake the cake for about 30-35 minutes. To check if it’s done, insert a toothpick in the center. If it comes out clean, the cake is ready. Once baked, let the cake cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack. Let it cool completely before serving. Enjoy your delicious Lemon Blueberry Sheet Cake! For more details, check the Full Recipe. To get the right texture, you must avoid overmixing. Mix just until the dry and wet ingredients come together. Overmixing makes the cake tough. Also, use room temperature ingredients. This helps the butter and sugar blend well. It creates a light and fluffy cake. If your eggs and buttermilk are cold, let them sit out for a bit before using them. Making your cake look great is easy! You can dust it with powdered sugar for a simple touch. Add a light glaze for sweetness. For the glaze, mix powdered sugar with lemon juice. Drizzle it over the cooled cake for extra flavor. You can also top it with fresh blueberries. Whipped cream is a great option, too. Serve with a dollop of whipped cream and extra lemon zest. These little touches make your cake pop! {{image_2}} You can easily switch up the flavors in your lemon blueberry sheet cake. If you want a new twist, try using different fruits. Here are a few ideas: - Strawberries: Fresh strawberries add a sweet touch. - Raspberries: Tart raspberries create a nice balance with the lemon. - Peaches: Juicy peaches bring a summer vibe. - Cherries: Sweet cherries can be a delightful surprise. Seasonal changes can also inspire your cake. For example, in winter, add citrus zest from oranges or limes. This gives a fresh burst of flavor even in colder months. Feel free to experiment and find your favorite mix! If you need to adapt this cake for dietary needs, there are simple ways to do so. - Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour. Make sure it contains a binding agent, like xanthan gum, to keep the cake together. - Vegan Modifications: To make this cake vegan, swap the eggs for flax eggs. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. Replace the buttermilk with plant-based milk and a splash of vinegar or lemon juice. These variations let everyone enjoy a slice of lemon blueberry bliss. For the full recipe, check out the details above! To keep your lemon blueberry sheet cake fresh, store it at room temperature. Wrap it tightly in plastic wrap or foil. This helps prevent it from drying out. If you need to store it longer, place it in the fridge. The cake stays good for about 3-4 days at room temperature. In the fridge, it can last up to a week. Just make sure to check for any signs of spoilage before serving. Freezing your cake is easy and a great way to save it for later. First, let the cake cool completely. Slice it into pieces for easy serving. Wrap each piece in plastic wrap, then place them in a freezer-safe bag. This protects the cake from freezer burn. You can freeze it for up to 3 months. To thaw, take out the pieces and leave them in the fridge overnight. You can also leave them at room temperature for a few hours. Once thawed, serve the cake as is or add a drizzle of glaze for extra flavor. Enjoy your delicious lemon blueberry sheet cake anytime! You can find the full recipe earlier in this article. What should I do if my cake is too dense? If your cake feels too dense, check your mixing. Overmixing the batter can add too much air and create a heavy texture. Also, make sure to measure your flour correctly. Use the spoon-and-level method to avoid packing it down. Adding an extra egg can help create a lighter cake too. Can I make this cake in advance? Yes, you can make this cake a day ahead. Just store it in an airtight container at room temperature. If you want to keep it fresh for longer, wrap it tightly in plastic wrap and refrigerate. You can also freeze it for up to three months. Just thaw it overnight in the fridge when you're ready to serve. What can I serve with lemon blueberry sheet cake? You can serve this cake with whipped cream or a scoop of vanilla ice cream. Fresh fruit like strawberries or raspberries also pairs well. For added zest, drizzle a lemon glaze over the top. It brings out the lemon flavor and adds a sweet touch. How can I incorporate this recipe into a celebration or event? This cake is perfect for birthday parties, picnics, or family gatherings. You can decorate it with fresh blueberries and lemon slices for a festive touch. Consider serving it with a refreshing lemonade or iced tea to complement the flavors. Why did my blueberries sink in the cake? Blueberries can sink if they are too heavy with moisture. Tossing them in flour before adding to the batter helps. This creates a barrier that keeps them floating. Make sure to fold the blueberries gently into the batter, too. This prevents them from sinking to the bottom. What alternatives can I use if I don’t have buttermilk? If you don’t have buttermilk, you can use regular milk with a bit of lemon juice. Just add one tablespoon of lemon juice to a cup of milk and let it sit for five minutes. This mimics buttermilk’s acidity, helping the cake rise beautifully. This blog post covered all you need to know for a great cake. We talked about key ingredients and gave great options for substitutions. I shared easy steps for baking and cooling your cake. You learned tips for texture and fun ways to decorate. Remember, variations can make your cake unique for any occasion. Proper storage keeps it fresh, and I answered common questions to help you succeed. With these tools, you're ready to bake with confidence and enjoy delicious results.

- Lemon Blueberry Sheet Cake

Indulge in a slice of sunshine with this Lemon Blueberry Bliss Sheet Cake! Bursting with fresh blueberries and a zesty lemon flavor, this easy recipe is perfect for any occasion. With simple ingredients and straightforward steps, you can whip up this delightful cake in no time. Ready to impress your family and friends? Click through to explore this delicious recipe and bake your own slice of bliss today!
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Ingredients
  

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, softened

1 ½ cups granulated sugar

3 large eggs

1 tablespoon lemon zest

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 cup buttermilk (or use milk with a tablespoon of lemon juice)

1 ½ cups fresh blueberries (tossed in a tablespoon of flour)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 13x18-inch sheet cake pan or line it with parchment paper.

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

      In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.

        Add the eggs one at a time, mixing well after each addition, followed by the lemon zest, lemon juice, and vanilla extract. Beat until fully combined.

          Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Begin and end with the dry ingredients, mixing until just combined.

            Gently fold in the blueberries until evenly distributed in the batter.

              Pour the batter into the prepared sheet cake pan and spread it out evenly.

                Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

                  Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

                    - Optional Glaze: Mix 1 cup powdered sugar with 2 tablespoons fresh lemon juice until smooth. Drizzle over the cooled cake for added sweetness and tartness.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 12-15