Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Blueberry Sheet Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Susan M. Garcia
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 16 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Lemon Blueberry Sheet Cake is a moist, zesty, and easy-to-make dessert that combines the tangy brightness of lemons with the juicy sweetness of fresh blueberries. Topped with a luscious lemon glaze, it’s perfect for spring and summer gatherings or anytime you crave a light, flavorful cake. With simple ingredients and quick assembly, this sheet cake recipe is sure to be a family favorite.

Ingredients

Units Scale

Cake

  • 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

Glaze

  • 2 1/2 cups powdered sugar
  • 1/3 cup lemon juice

Instructions

  1. Prepare the Pan – Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish and line with parchment paper, allowing extra paper to hang over the two long sides. This makes it easier to remove the cake after baking.
  2. Mix Dry Ingredients – In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside for later use.
  3. Cream Butter & Sugar – Using a stand mixer with the paddle attachment or a hand mixer, beat the softened butter and granulated sugar together until the mixture is light and fluffy.
  4. Add Wet Ingredients – Beat in the eggs one at a time, then add the vanilla extract and buttermilk. Mix on low speed until everything is well incorporated.
  5. Combine Dry and Wet Mixtures – Gradually add the dry ingredient mixture to the wet mixture, mixing just until no flour streaks remain. Avoid over-mixing to keep the cake tender.
  6. Add Lemon & Blueberries – Mix in the lemon juice and zest, then gently fold in the flour-coated blueberries with a spatula, ensuring even distribution.
  7. Bake – Pour the batter into the prepared baking dish and spread it evenly. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out with moist crumbs but not wet batter.
  8. Cool – Allow the cake to cool completely in the pan, or carefully lift it out using the parchment overhang and place on a wire rack to cool before glazing.
  9. Prepare the Glaze – In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable.
  10. Glaze and Serve – Pour the lemon glaze evenly over the cooled cake. Let the glaze harden before serving. Optionally, garnish with extra blueberries or lemon zest. Slice and enjoy!

Notes

  • Tossing the blueberries with flour helps prevent them from sinking to the bottom of the cake.
  • Be sure the cake is completely cool before glazing to prevent the glaze from melting.
  • You can use frozen blueberries, but do not thaw them first.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • For even more lemon flavor, sprinkle extra lemon zest on top before serving.

Nutrition

  • Serving Size: 1 slice (1/16 of cake)
  • Calories: 325
  • Sugar: 34g
  • Sodium: 270mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 70mg

Find it online: https://www.recipeothy.com/lemon-blueberry-sheet-cake-recipe/