Name: Lemon Blueberry Sheet Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 1/4 teaspoon salt; 1 cup butter (2 sticks), softened; 1 1/2 cups granulated sugar; Juice and zest of 2 lemons (about 1/4 cup lemon juice); 4 large eggs; 1 cup buttermilk; 2 teaspoons vanilla extract; 1 1/2 cups fresh blueberries, tossed with 1 tablespoon flour; 2 1/2 cups powdered sugar; 1/3 cup lemon juice

Jump to Recipe

If you’re searching for a bright, moist, and utterly delicious dessert to brighten any gathering, the Lemon Blueberry Sheet Cake is an absolute must-make. This cake combines the zingy freshness of lemons with the juicy sweetness of blueberries, creating a perfect balance of flavors that dance on your taste buds. It’s light yet rich, easy to slice and serve, and topped with a tangy lemon glaze that adds just the right amount of sweetness. Trust me, once you try this Lemon Blueberry Sheet Cake, it will become your go-to crowd-pleaser for brunches, potlucks, or simply a cozy treat with your afternoon tea.

Lemon Blueberry Sheet Cake Recipe - Recipe Image

Ingredients You’ll Need

This Lemon Blueberry Sheet Cake is wonderfully simple to make, thanks to everyday ingredients that come together effortlessly. Each item plays a starring role, from the flour that provides structure, to the fresh blueberries that infuse bursts of fruity juiciness, and of course, the lemons that brighten every bite with their vibrant zest and juice.

All-purpose flour (3 cups): The foundation of the cake, offering a tender crumb and perfect texture.
Baking powder (2 teaspoons): Helps the cake rise beautifully without becoming dense.
Baking soda (1/2 teaspoon): Reacts with the buttermilk for extra lightness and fluffiness.
Salt (1 1/4 teaspoon): Enhances all the flavors and balances the sweetness.
Butter (1 cup, softened): Adds richness and moisture essential for a luscious cake.
Granulated sugar (1 1/2 cups): Sweetens the batter perfectly, blending smoothly with the tangy lemon.
Fresh lemons (juice and zest of 2): The star flavor, bringing fresh citrus brightness to every mouthful.
Large eggs (4): Provide structure and help bind the cake ingredients together.
Buttermilk (1 cup): Keeps the cake tender and contributes to a subtle tang that complements the lemon.
Vanilla extract (2 teaspoons): Adds a warm undertone that rounds out the citrus flavors.
Fresh blueberries (1 1/2 cups, tossed with 1 tablespoon flour): Coated in flour to prevent sinking, these juicy bursts add delightful texture and color.
Powdered sugar (2 1/2 cups): For the dreamy lemon glaze that crowns the cake with a sweet finish.
Lemon juice (1/3 cup): Makes the glaze tangy and fresh, tying everything together beautifully.

How to Make Lemon Blueberry Sheet Cake

Step 1: Prep the Oven and Pan

Start by preheating your oven to 350 degrees F, which ensures it’s perfectly hot by the time your batter is ready. Prepare a 9×13 baking dish by greasing it generously and lining it with parchment paper, leaving an overhang on the long sides to make lifting the cake out a breeze. This extra step pays off when it comes time to slice your cake neatly.

Step 2: Mix Dry and Wet Ingredients Separately

In a medium bowl, whisk together your flour, baking powder, baking soda, and salt—this dry mix ensures even distribution of leavening agents. In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter and sugar until the mixture is light and fluffy; this step creates a tender crumb. Add the eggs one at a time, then pour in the vanilla and buttermilk, mixing on low just until combined. Finally, add your dry ingredients all at once and mix gently until the batter is smooth with no flour streaks. Fold in the lemon juice and zest to infuse vibrant citrus flavor, then delicately stir in the blueberries that have been tossed with flour so they don’t sink to the bottom.

Step 3: Bake the Cake

Pour your batter into the prepared baking dish and spread it evenly. Pop it into the oven and bake for about 40 to 45 minutes. You’ll know it’s done when a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Let the cake cool completely—this is key before glazing, so your lemon glaze won’t melt away.

Step 4: Glaze and Finish

Prepare the lemon glaze by whisking together powdered sugar with freshly squeezed lemon juice until smooth and pourable. Drizzle this luscious glaze over the cooled cake and let it set until firm. The glaze adds a shiny, tart-sweet finish that makes the Lemon Blueberry Sheet Cake even more irresistible.

How to Serve Lemon Blueberry Sheet Cake

Garnishes

Simple garnishes like fresh lemon slices or a handful of whole blueberries scattered over the glaze bring a lovely, fresh look. For a touch of elegance, a sprinkle of edible flowers or a dusting of powdered sugar can make your cake feel extra special.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of lightly whipped cream. For a breakfast or brunch setting, serve alongside a tangy yogurt parfait or a fresh fruit salad to complement the citrus and berry notes.

Creative Ways to Present

Want to impress your guests? Cut the cake into small squares and arrange them on a rustic wooden board surrounded by blueberries and lemon wedges. Alternatively, serve individual slices topped with a sprig of mint or lavender for a brunch party that will have everyone asking for the recipe.

Make Ahead and Storage

Storing Leftovers

The Lemon Blueberry Sheet Cake keeps beautifully covered at room temperature for up to two days. After that, it’s best to refrigerate it to maintain freshness, especially because of the lemon glaze. Store in an airtight container to prevent it from drying out.

Freezing

You can freeze this cake to enjoy later by wrapping it tightly in plastic wrap and then aluminum foil. Freeze for up to three months. To thaw, place it in the refrigerator overnight before glazing or serving fresh.

Reheating

If you want to enjoy the cake warm, simply microwave a slice for about 15 seconds or let it sit at room temperature after refrigeration. The flavors seem to deepen and the texture softens, making it almost like freshly baked.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Just be sure to toss the frozen blueberries in flour as well to prevent them from sinking, and gently fold them in to avoid breaking them up too much.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes. This homemade buttermilk substitute will provide the same tenderizing effect.

Is this cake gluten-free?

The classic recipe uses all-purpose flour, so it is not gluten-free. However, you can experiment with a gluten-free flour blend designed for baking to achieve a similar texture.

Can I make this cake vegan?

For a vegan version, substitute the butter with plant-based margarine, use a flax egg or another egg replacement, and swap buttermilk for a plant-based milk mixed with lemon juice. The texture might vary slightly, but the flavors will still shine.

What’s the best way to keep blueberries from sinking?

Tossing blueberries in a tablespoon of flour before folding them into the batter helps suspend them throughout the cake instead of settling at the bottom during baking.

Final Thoughts

This Lemon Blueberry Sheet Cake truly is one of those recipes that feels like a warm hug and a burst of sunshine all at once. Whether you’re sharing it with family, friends, or savoring it quietly on a weekend afternoon, it’s bound to become a cherished favorite. So go ahead, gather those simple ingredients, and make this cake your own – I promise it’s a scrumptious adventure worth every bite!

Lemon Blueberry Sheet Cake Recipe

★★★★★

5 from 10 reviews

Author: Olivia
Total Time: 1 hour 5 minutes
Yield: 12–16 servings 1x
Diet: Vegetarian

Print Recipe

Description

A refreshing Lemon Blueberry Sheet Cake that combines moist, tangy lemon flavor with bursts of fresh blueberries, topped with a smooth lemon glaze. Perfect for gatherings, this easy-to-make dessert offers a delightful balance of sweet and tart with a tender crumb and vibrant finish.

Instructions

Prepare the Oven and Pan: Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish and line it with parchment paper with an overhang on the two long sides to facilitate easier cake removal.
Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until combined; set aside.
Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or a hand mixer, cream softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes.
Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is incorporated before adding the next. Add vanilla extract, lemon juice, lemon zest, and buttermilk, mixing on low speed until just combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until no streaks of flour remain.
Fold in Blueberries: Gently fold the floured blueberries into the batter using a spatula, taking care to avoid crushing them.
Bake the Cake: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Cool the Cake: Allow the cake to cool completely in the pan. You may lift the cake out using the parchment paper overhang if desired.
Prepare the Glaze: In a small bowl, combine powdered sugar and lemon juice, whisking until smooth.
Glaze and Serve: Drizzle the lemon glaze evenly over the cooled cake. Let the glaze set before slicing. Garnish with additional fresh fruit if desired and serve.

Notes

For even distribution and to prevent sinking, toss blueberries with a tablespoon of flour before folding into the batter.
If you don’t have buttermilk, make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Line the pan with parchment paper for easy removal and cleaner edges.
Allow the cake to cool completely before glazing to prevent melting.
Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
For a lighter texture, do not overmix batter once dry ingredients are added.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American