Description
This Lemon Blueberry Sheet Cake offers a perfect balance of sweet and tart flavors. Moist and bursting with fresh blueberries, the cake is topped with a smooth, tangy lemon frosting that elevates the dessert to a new level of deliciousness. Ideal for gatherings or a special treat, this sheet cake combines classic American flavors in a simple, easy-to-make recipe.
Ingredients
Cake
- ¾ cup salted butter, room temperature
- 2 cups white granulated sugar
- 4 large eggs
- ½ cup lemon juice
- ½ cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ cups fresh blueberries
Frosting
- 1 cup unsalted butter, room temperature
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 3 ½ cups powdered sugar
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature by the time your batter is ready.
- Cream butter and sugar: Using an electric hand mixer or stand mixer, beat the room temperature salted butter and granulated sugar together for 3-5 minutes until the mixture is light and fluffy and the sugar has completely dissolved.
- Add eggs and wet ingredients: Add the eggs one by one, continuing to whisk for 2 more minutes until fully incorporated. Then mix in the Greek yogurt, lemon juice, and vanilla extract thoroughly to combine all wet ingredients.
- Combine dry ingredients: Gradually add the all-purpose flour, baking powder, and baking soda to the wet mixture. Mix slowly until the batter is smooth, ensuring no clumps remain and all ingredients are evenly distributed.
- Fold in blueberries: Gently fold fresh blueberries into the batter using a spatula, taking care not to crush the berries and discolor the batter.
- Pour and bake: Pour the batter evenly into a greased 9×13 inch metal baking pan. Bake in the preheated oven for 45 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Cool the cake: Remove the cake from the oven and let it cool on the counter for about 45 minutes or until it is no longer hot to the touch, which allows it to set properly for frosting.
- Prepare the frosting: In a large mixing bowl, whisk together the unsalted butter, lemon juice, vanilla extract, and powdered sugar until the frosting becomes smooth and creamy.
- Frost the cake: Spread the lemon frosting evenly over the cooled cake using a spatula or large spoon, covering the entire surface.
- Serve and enjoy: Slice the cake into 12 equal pieces and serve. Enjoy the perfect blend of lemon and blueberry freshness balanced with creamy frosting.
Notes
- Use fresh blueberries for the best burst of flavor and texture in the cake.
- Room temperature ingredients help combine better and yield a smoother batter.
- Gently folding the blueberries prevents them from breaking and turning the batter purple.
- Ensure the cake is fully cooled before frosting to avoid melting the frosting.
- The lemon frosting can be adjusted in tartness by altering the lemon juice quantity.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
