Lemon Blueberry Sheet Cake Recipe With Zesty Citrus Flavor

Question 1

Can I use plain flour or do I need self-raising flour for the Lemon Blueberry Sheet Cake?

Accepted Answer

Use plain all-purpose flour for this recipe. Self-raising flour is not recommended because the recipe relies on baking powder or baking soda for leavening. Using plain flour allows you to control the amount and type of raising agents, helping the cake have the right texture and rise properly.

Question 2

How can I stop the blueberries from sinking to the bottom of the cake?

Accepted Answer

To keep blueberries evenly distributed, toss them lightly in a small amount of flour before folding into the batter. This coating helps suspend the berries, preventing them from sinking as the cake bakes. Also, avoid stirring too vigorously once the fruit is added, which can break the berries and increase settling.

Question 3

What’s the best way to store Lemon Blueberry Sheet Cake to keep it fresh?

Accepted Answer

Because the cake contains dairy and fresh fruit, it’s best stored in the refrigerator covered with plastic wrap or in an airtight container. For short-term storage, you can keep it at room temperature for 1-2 days if well covered to prevent drying out. Bring to room temperature before serving for best flavor.

Question 4

Can I substitute regular milk or almond milk for buttermilk in this recipe?

Accepted Answer

Yes, if you don’t have buttermilk, you can substitute by adding one tablespoon of vinegar or lemon juice to one cup of regular milk, then letting it sit for 5 minutes to curdle. Some have also used almond milk with vinegar as a dairy-free option. These substitutes mimic buttermilk’s acidity, which helps tenderize the cake.

Question 5

Can I make this cake in a pan other than 9×13 and will the baking time change?

Accepted Answer

This recipe is designed for a 9×13-inch pan. Using a different size pan, such as a sheet pan or 9×9 square pan, will change the cake’s thickness and baking time. Smaller or deeper pans usually require longer baking, while larger pans need less time. Check for doneness with a toothpick inserted in the center; it should come out clean or with few moist crumbs.

Ingredients

Instructions

Last Step:

Notes

Nutrition