Lemon Blueberry Sheet Cake Recipe

Bright, sunny, and bursting with irresistible flavor, this Lemon Blueberry Sheet Cake is everything you want in an easy dessert. Soft, fluffy, and totally fuss-free, each bite is packed with tangy lemon and plump blueberries, finished with a zesty lemon glaze that brings it all together. Whether you need a quick treat for busy weeknights or a show-stopping dessert for gatherings, this sheet cake is sure to win everyone over.

Why You’ll Love This Recipe

• Effortless and Quick: Simple steps and pantry staples make this cake a breeze—just mix, bake, and glaze. You’ll have dessert cooling on the counter while dinner’s on the table!
• Vivid Flavors: The lively freshness of lemon plays perfectly with the juiciness of blueberries, making each slice a little sunshine on your plate.
• Perfect for Sharing: It’s made in a sheet pan, so you’ve got enough cake to feed a crowd at potlucks, parties, or just a hungry family.
• Consistently Moist: Buttermilk and butter work together for the softest, plushest crumb—no dry cake here.
• Customizable: Easily switch up flavors, fruits, or even the glaze, for a dessert that’s always casually impressive.

Ingredients You’ll Need

Let’s break down what you’ll need and why each part matters:

• All-Purpose Flour: The classic foundation for structure, keeping your cake tall and soft.
• Baking Powder & Baking Soda: These make sure your cake rises perfectly light and fluffy.
• Salt: Just a bit brings out the flavor of the lemon and balances the sweet cake.
• Butter (Softened): Butter not only adds richness, but also creates a tender, moist crumb.
• Granulated Sugar: Sweetness and a little bit of caramelization; creaming with butter gives lift.
• Lemon Juice and Zest: Both are essential for strong, vibrant lemon flavor—always use fresh for best results!
• Eggs: Provide structure and help with that lovely lift and rich taste.
• Buttermilk: Keeps the cake moist and gives a slight tang that highlights the lemon.
• Vanilla Extract: Adds subtle depth and enhances the natural sweetness.
• Fresh Blueberries: For bursts of juicy, tart flavor; tossing in flour keeps them from sinking.
• Powdered Sugar: The base of the glaze—fine enough for a silky finish.
• More Lemon Juice (for the glaze): For a punchy, sweet-tart topping you’ll want to lick from the bowl.

Tip: Use room temperature eggs and butter for smooth mixing and even texture.

Variations

This recipe is a playground for your creativity. Here are some ways to shake things up:

• Berry Swap: Swap in raspberries or blackberries if you’re short on blueberries.
• Glaze Alternatives: Try a simple vanilla glaze, or even cream cheese frosting if you’re feeling decadent.
• Citrus Twist: Sub out some lemon juice for orange or lime for a different zing.
• Nuts or Seeds: Fold in poppy seeds or sprinkle chopped pistachios over the glaze for extra crunch and color.
• Gluten-Free: Use a 1:1 gluten-free flour blend—just check that it’s meant for baking.

How to Make Lemon Blueberry Sheet Cake

Step 1: Prep the Pan & Oven

Set your oven to 350°F. Grease a 9×13-inch baking dish, then line it with parchment, leaving overhang for easy lifting later. Trust—it makes things so much easier.

Step 2: Mix Dry Ingredients

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. You want these evenly combined before adding to wet ingredients.

Step 3: Cream Butter and Sugar

In your mixer, beat the butter and sugar until it’s light and fluffy. This step is huge for a soft, airy crumb.

Step 4: Add Eggs, Buttermilk, and Vanilla

Mix in the eggs one at a time, followed by vanilla extract and buttermilk. The batter should look creamy and almost silk-like.

Step 5: Combine with Dry Mix & Lemon

Add the dry ingredients to the wet, mixing just until the flour disappears. Stir in all that lemon zest and juice for a punch of bright flavor.

Step 6: Fold in Blueberries

Gently stir the floured blueberries into the batter using a spatula—this prevents the berries from sinking or bursting in the mix.

Step 7: Bake

Pour the batter into your prepared pan and smooth the top. Bake for 40-45 minutes. You’re looking for a golden top and a toothpick that comes out with just a few moist crumbs.

Step 8: Cool and Glaze

Once baked, let the cake cool completely. Mix lemon juice and powdered sugar for the glaze, then pour over the cooled cake. Let it set before cutting, so you get that perfect drizzle on every slice.

Note: You can lift the cake out to glaze and slice, or keep it in the pan for serving—both work beautifully.

this Recipe

Pro Tips for Making the Recipe

• Parchment Paper is Key: That extra overhang helps you lift the cake cleanly—no breakage, no drama.
• Don’t Overmix: After adding flour, a gentle stir ensures tenderness. Overmixing leads to a tougher crumb.
• Even Berries: Toss your blueberries with a little flour first—this keeps them dotted evenly through the cake.
• Glaze on Cooled Cake: Pour your glaze only when the cake has cooled. A hot cake will melt the glaze and soak it right in (unless that’s what you’re going for!).
• Make it Pretty: Add a handful of fresh blueberries or slivers of zest on top before serving for a polished look.

How to Serve

This cake is a show-stopper on its own, thanks to its sunny top and glossy lemon glaze. Serve slices straight from the pan for a relaxed vibe, or plate them with a spoonful of fresh whipped cream if you want to up the decadence. It pairs beautifully with a cup of earl grey tea, a cold glass of lemonade, or even a pitcher of iced coffee. For special occasions, add a sprinkle of powdered sugar and extra lemon zest just before serving.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly or store in an airtight container on the counter for up to 2 days. For longer freshness, keep it in the fridge—it stays moist thanks to the buttermilk.

Freezing

This cake freezes wonderfully. Once completely cooled and unglazed, wrap in plastic and foil. Defrost overnight in the fridge, then glaze just before serving. You can also freeze cut squares for portioned treats.

Reheating

Let chilled slices come to room temperature or pop in the microwave for a few seconds. The glaze will soften a little, but the cake will taste like it’s fresh from the oven.

FAQs

Do I need fresh blueberries, or can I use frozen?
Fresh blueberries are best—they keep their shape and won’t bleed juice into the batter. If using frozen, don’t thaw them first and toss with extra flour to help keep things neat.

Can I make this cake a day in advance?
Absolutely! In fact, the flavors often develop more overnight. Just glaze before serving for the freshest look and texture.

Help! My blueberries always sink. What gives?
Tossing the berries with flour before adding to the batter helps suspend them throughout so every slice has that burst of blueberry.

How can I make this dairy-free?
Use a dairy-free butter alternative and swap the buttermilk for a plant-based milk with a bit of lemon juice stirred in. You’ll still get that signature tang and moist texture.

Final Thoughts

Lemon Blueberry Sheet Cake is the perfect combination of ease, beauty, and downright delicious flavor. It’s an absolute lifesaver on hectic days but also special enough for any celebration. Give it a try, and let this bright, cheerful cake become your go-to treat! Enjoy the baking, and don’t be afraid to make it your own.

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