Indulge in a delightful Lemon Blueberry Sheet Cake that combines the zesty flavor of lemon with sweet blueberries. This easy dessert is perfect for gatherings and serves a crowd, making it an ideal choice for summer picnics or festive celebrations. Its refreshing taste and beautiful presentation will surely impress your guests, while the simple preparation ensures that you can whip it up in no time.
Why You’ll Love This Lemon Blueberry Sheet Cake
This cake stands out for several reasons:
- Bright and Zesty Flavor: The combination of lemon and blueberries creates a fresh, vibrant taste that’s perfect for warm weather.
- Easy to Make: With minimal prep time, this recipe is accessible even for novice bakers.
- Serves a Crowd: Perfect for parties or family gatherings, this sheet cake provides generous portions.
- Versatile Dessert Option: Enjoy it as a light dessert or pair it with afternoon tea for a delightful treat.
- Visually Stunning: The marbled effect of blueberry swirls against the yellow cake makes it an eye-catching centerpiece.
Tools and Preparation
To create your Lemon Blueberry Sheet Cake efficiently, you’ll need some essential tools.
Essential Tools and Equipment
- Stand mixer or large mixing bowl
- Rubber spatula
- Large cookie sheet (11×17 pan)
- Glass measuring cup
- Fork
- Whisk
Importance of Each Tool
- Stand mixer or large mixing bowl: These are vital for mixing your batter evenly and achieving the desired texture.
- Rubber spatula: Ideal for scraping down the sides of your mixing bowl to ensure all ingredients are combined properly.
- Large cookie sheet: Ensures even baking and provides enough space for your delicious cake.
Ingredients
For the Cake Batter
- 1 lemon cake mix
- 1 (3.4 ounce) box instant lemon pudding
- 1/4 C flour
- 1/3 C oil
- 4 eggs
- 1 1/2 C water
- 1 tsp vanilla
- 1/3 C sour cream
- 1 Tb lemon zest
For the Blueberry Swirl
- 1 (21 ounce) can blueberry pie filling
- 2 Tb butter, melted
- 1 tsp vanilla
- dash salt
For the Lemon Glaze
- 1/4 C fresh lemon juice
- 1 tsp lemon zest
- 3 C powdered sugar
- 2 Tb milk
- 1 tsp vanilla
- dash salt
How to Make Lemon Blueberry Sheet Cake
Step 1: Preheat the Oven
Preheat your oven to 350 degrees Fahrenheit. This ensures that your cake bakes evenly from the start.
Step 2: Prepare the Cake Batter
- In your stand mixer or large mixing bowl, add the lemon cake mix, instant pudding mix, and flour.
- Mix these dry ingredients together until well combined.
- Add in the remaining cake batter ingredients: oil, eggs, water, vanilla, sour cream, and lemon zest.
- Mix on low speed for 1 minute. Scrape down the sides with a rubber spatula.
- Continue mixing on medium speed for an additional 2 minutes until the batter is thick and glossy.
Step 3: Prepare the Baking Pan
Spray a large cookie sheet (11×17 pan) with cooking spray to prevent sticking. Pour the prepared batter evenly over the pan.
Step 4: Make the Blueberry Swirl
- In a large glass measuring cup, combine blueberry pie filling, melted butter, vanilla, and salt.
- Heat this mixture in the microwave for about 1 minute; warm filling is easier to work with.
Step 5: Create Swirls in the Batter
Drop small spoonfuls of the blueberry mixture onto the top of the cake batter, spacing them about 1 inch apart. Using a butter knife, gently swirl through both batters to create a marbled effect.
Step 6: Bake Your Cake
Bake in preheated oven for approximately 20 minutes or until a toothpick inserted into the center comes out clean. Allow cooling for about 5 minutes after baking.
Step 7: Prepare Lemon Glaze While Cooling
While your cake cools slightly, whisk together all ingredients for the Lemon Glaze until smooth. The glaze should be thin enough to drizzle but not thick like frosting.
Step 8: Poke Holes for Glaze Absorption
When your cake is still warm, use a fork to poke holes every 2-3 inches across its surface. This allows the glaze to seep into the cake.
Step 9: Drizzle with Lemon Glaze
Immediately drizzle your prepared Lemon Glaze all over the top of the warm cake while spreading it out evenly with a knife.
Enjoy your delicious Lemon Blueberry Sheet Cake that’s sure to be a hit at any gathering!
How to Serve Lemon Blueberry Sheet Cake
Lemon Blueberry Sheet Cake is not just a delicious dessert but also a versatile dish that can be served in various ways. Whether you’re hosting a summer barbecue or celebrating a special occasion, here are some ideas to make the most out of this delightful cake.
Individual Slices
- Serve slices on decorative plates for an elegant presentation at parties.
- Top each slice with additional fresh blueberries for a burst of color and flavor.
A La Mode
- Add a scoop of vanilla ice cream on top of each slice for a creamy contrast to the tangy lemon and sweet blueberries.
- Drizzle some extra lemon glaze over the ice cream for added sweetness.
With Whipped Cream
- Serve with freshly whipped cream for a light and fluffy topping.
- Sprinkle some lemon zest on top for an extra citrus kick.
As Cupcakes
- Bake the batter in cupcake liners for easy serving.
- Top with lemon glaze and garnish with a single blueberry for a cute dessert option.
For Breakfast
- Pair slices of the cake with yogurt and fresh fruit for a sweet breakfast treat.
- Drizzle honey over the top for added sweetness and texture.
How to Perfect Lemon Blueberry Sheet Cake
To ensure your Lemon Blueberry Sheet Cake turns out perfectly every time, follow these tips. They will help you achieve that moist texture and vibrant flavor everyone loves.
- Use fresh ingredients: Always use fresh eggs, lemons, and blueberries. This enhances the flavor and moisture of your cake.
- Don’t overmix: When combining your batter, mix just until combined to avoid a dense cake. A thick batter is key!
- Check doneness carefully: Use a toothpick to test if your cake is done; it should come out clean without any wet batter sticking to it.
- Cool before glazing: Allow the cake to cool slightly before adding the lemon glaze. This prevents it from melting into the cake.
- Adjust sweetness: If you prefer less sweetness, reduce the powdered sugar in your glaze or add more lemon juice for tartness.
- Experiment with flavors: Add other berries or citrus zests to customize your cake. Creativity can lead to exciting new flavors!
Best Side Dishes for Lemon Blueberry Sheet Cake
Pairing side dishes with your Lemon Blueberry Sheet Cake can enhance your dessert experience. Here are some delightful options that complement its bright flavors perfectly.
- Fresh Fruit Salad
A colorful mix of seasonal fruits adds freshness and balances the sweetness of the cake. - Lemon Sorbet
A refreshing sorbet offers a cool contrast that pairs beautifully with the lemon flavors in the cake. - Greek Yogurt Parfait
Layer Greek yogurt with granola and berries for a nutritious side that complements the cake’s taste. - Minted Cucumber Salad
A light cucumber salad dressed with mint will refresh your palate after indulging in sweet desserts. - Pineapple Salsa
This zesty salsa brings tropical flavors that work harmoniously with both lemon and blueberry notes. - Chocolate-Dipped Strawberries
The richness of chocolate provides an indulgent contrast while still feeling light next to fruity desserts.
Common Mistakes to Avoid
Baking can be tricky, especially when making a Lemon Blueberry Sheet Cake. Here are some common mistakes to avoid for the best results.
- Skipping the Pudding Mix: Not using instant lemon pudding can result in a cake that lacks moisture and flavor. Always include this ingredient for a rich taste.
- Overmixing the Batter: Mixing too long can make the cake dense. Mix just until combined for a light, fluffy texture.
- Not Prepping Your Pan: Failing to spray your baking pan can lead to sticking. Always use cooking spray to ensure easy removal.
- Ignoring the Cooling Time: Cutting into the cake while it’s hot may cause it to fall apart. Let it cool for at least five minutes before serving.
- Forgetting the Glaze: Skipping the lemon glaze means missing out on extra flavor. Drizzle it generously over the warm cake for a refreshing finish.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- The cake will stay fresh for up to 3 days in the fridge.
Freezing Instructions
- Wrap individual pieces tightly in plastic wrap and then foil.
- The cake can be frozen for up to 2 months.
Reheating Instructions
- Oven: Preheat your oven to 350°F and bake for about 10 minutes until warm.
- Microwave: Heat a slice in the microwave for 15-20 seconds for quick warming.
- Stovetop: Place a slice in a skillet over low heat, covering it with a lid until warmed through.
Frequently Asked Questions
Can I use frozen blueberries instead of pie filling in Lemon Blueberry Sheet Cake?
Using frozen blueberries is possible, but they may add extra moisture. Consider tossing them in flour before adding them to help absorb some of that moisture.
What other flavors pair well with Lemon Blueberry Sheet Cake?
You can enhance this dessert with flavors like almond or coconut, which complement lemon beautifully.
How do I store leftover Lemon Blueberry Sheet Cake?
Store any leftovers in an airtight container either at room temperature or in the refrigerator for optimal freshness.
Can I make this recipe gluten-free?
Yes! Substitute the regular cake mix with a gluten-free lemon cake mix and adjust other ingredients accordingly.
How long does it take to bake Lemon Blueberry Sheet Cake?
The baking time is approximately 20 minutes, but always check with a toothpick to ensure it’s fully cooked.
Final Thoughts
This Lemon Blueberry Sheet Cake is not only easy to make but also bursting with flavor, making it perfect for any occasion. The combination of lemon and blueberry creates a refreshing treat that’s sure to please everyone. You can also customize this recipe by adding nuts or using different fruit fillings, making it versatile enough for all seasons!
Lemon Blueberry Sheet Cake
- Total Time: 35 minutes
- Yield: Serves approximately 12 slices 1x
Description
Indulge in the delightful flavors of our Lemon Blueberry Sheet Cake, a perfect summer dessert that combines zesty lemon with sweet blueberries. This easy-to-make cake is ideal for gatherings, serving a crowd while ensuring simplicity in preparation. Its vibrant flavors and stunning appearance make it a showstopper at any occasion, from picnics to festive celebrations. With a luscious lemon glaze drizzled over the top, this moist cake will impress your guests and leave them asking for seconds.
Ingredients
- 1 lemon cake mix
- 1 (3.4 oz) box instant lemon pudding
- 4 eggs
- 1/3 cup oil
- 1/4 cup flour
- 1 1/2 cups water
- 1 can blueberry pie filling (21 oz)
- 1/4 cup fresh lemon juice
- 3 cups powdered sugar
Instructions
- Preheat oven to 350°F.
- In a mixing bowl, combine the lemon cake mix, pudding mix, and flour; mix well.
- Add oil, eggs, water, and vanilla; beat on low speed for 1 minute, then medium for an additional 2 minutes until thick and glossy.
- Pour batter into a greased large cookie sheet (11×17).
- In a separate bowl, warm blueberry pie filling with melted butter and vanilla; swirl spoonfuls into the batter.
- Bake for about 20 minutes or until a toothpick comes out clean.
- Cool slightly before poking holes in the cake and drizzling with lemon glaze made from whisking together lemon juice, zest, powdered sugar, milk, and vanilla.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (96g)
- Calories: 311
- Sugar: 41g
- Sodium: 378mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 45mg
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