This Blueberry Lemon Sheet Cake with fresh milled flour is fresh, tangy, and oh-so-fluffy! The bright burst of lemon pairs perfectly with the sweet juicy blueberries and the fresh milled flour takes this recipe to the next level. Not only does the fresh milled flour give your cake a rustic, wholesome flavor, but it also boosts the nutritional profile without sacrificing an ounce of flavor. Trust me, your taste buds will thank you, and your guests will be begging for the recipe.

lemon blueberry sheet cake with fresh milled flour

Let’s dive into how to make this dreamy cake that’s perfect for any occasion – from brunch to birthday parties or your afternoon tea!

Why Choose Fresh Milled Flour for Your Blueberry Lemon Sheet Cake?

You might be wondering, “What’s so special about fresh milled flour?” Well, here’s the scoop. When you mill your own flour, you’re getting all of the nutrients locked inside the grain. Freshly milled flour retains the bran, germ, and endosperm, making it richer in fiber, vitamins, and minerals than store-bought flour. It also adds a deliciously unique, nutty flavor to your cake that you just can’t get from the pre-packaged stuff. Plus, it’s way more fun to do! (And if you don’t mill your own flour, no worries – just grab some whole wheat flour from your local store, and you’re good to go!

Switching over to baking with Whole Grains can be daunting but I promise it’s not as hard as it seems. Check out this post for a guide to get you started.

Why You’ll Love This Recipe

Delicious – This cake is the perfect balance of sweet and tart, with the fresh flavors of blueberry and lemon shining through.

Nourishing – it’s cake so it’s a treat, but using fresh milled flour gives it a nutritional punch you can feel good about

Simple – Simple ingredients make this ideal for a quick weeknight dessert!

Seasonal – while this is delicious anytime of year, the fresh flavors scream spring and summer time.

a piece of sheet cake on a plate with a fork

Ingredients You’ll Need for Your Blueberry Lemon Sheet Cake

ingredients for blueberry lemon sheet cake with fresh milled flour

Soft White Wheat Berries – I recommend using soft white wheat berries over a hard variety in this recipe. If you don’t have a mill to grind your own flour you can use all purpose flour or whole wheat pastry flour from the grocery store.

Baking Powder – helps this cake rise.

Salt – essential for balancing the sweetness.

Granulated Sugar – for the perfect amount of sweetness!

Unsalted Butter – make sure it softened.

Eggs – these will help bind everything together.

Vanilla Extract – flavor boost!

Lemon – you will use the zest and the lemon juice in this recipe.

Milk – for moistness!

Blueberries – The star of the show here.

Powdered Sugar – The glaze is optional but really puts a nice finishing touch.

A full ingredient list with exact amounts can be found in the recipe card below.

How to Make This Lemon Blueberry Sheet Cake, Step-By-Step Photos:

Preheat the Oven & Prepare Your Pan: Start by preheating your oven to 350°F (175°C). Line a 9×13-inch sheet cake pan with parchment paper or grease it with butter and a dusting of flour.
Mix the Dry Ingredients: In a bowl, whisk together the fresh milled flour, baking powder and salt. This ensures that your dry ingredients are evenly distributed, giving your cake that perfect lift.
Cream the Butter and Sugar: In a large bowl or stand mixer, beat the room temperature butter and sugar together until light and fluffy. This step is crucial for creating a light, airy texture. Add the eggs, one at a time, mixing well after each addition. Stir in the milk, vanilla extract, and lemon zest. This article does a great job at showing the correct way to cream butter and sugar.
Add the Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Mix until just combined – overmixing can lead to a dense cake, and we’re all about light and fluffy here!
Fold in the Blueberries: Gently fold in those plump blueberries. Pro tip: If you’re using fresh blueberries, be careful not to crush them as you mix! You want those juicy pockets of blueberry goodness to stay intact.
Bake the Cake: Pour the batter into your prepared pan and spread it out evenly. Pop it into the oven and bake for 45-50 mins, or until a toothpick inserted into the center comes out clean.
Cool and Pour Over Glave: Let the cake cool in the pan for about 20 mins. Then, mix together the powdered sugar and lemon juice and pour over the cake.

bowl of dry ingredients added to wet ingredients for muffins

Tips:

Use Fresh Blueberries: Fresh blueberries are juicier and sweeter, making them the perfect addition to this cake. For best results, you should use them. If you must use frozen blueberries, don’t thaw them – just add them straight to the batter to prevent them from turning the cake purple!
Fresh Milled Flour is the Secret: If you can, try using freshly milled flour. It makes such a difference in the flavor and texture of the cake. Plus, it’s packed with all those good-for-you nutrients!
Zest It Up: Don’t skip the lemon zest – it’s where all the citrus flavor is hiding! You’ll be amazed at how much it elevates the cake.
If you forget to soften your butter, put the butter in a zip lock baggie in a bowl of warm water for 15 mins.

Questions/FAQ:

I wouldn’t recommend it. If you forgot to soften the butter, put it in a plastic bag and into warm water for about 10 mins. In a pinch, you can use melted and cooled coconut oil but I would not recommend olive oil.

Yes! Just lower it to two cups of flour. You can also substitute it with white whole wheat flour or make this gluten free by substituting gluten-free flour.

You could but honestly, it’s perfectly indulgent without it! It’s a very moist cake and doesn’t need it.