Introduction

This Lemon Blueberry Sheet Cake is a bright and moist dessert perfect for spring or summer gatherings. The combination of tangy lemon and fresh blueberries creates a delightful balance of flavors everyone will enjoy.

The image shows a square lemon blueberry cake with three layers. The bottom layer is a light yellow sponge cake with visible blueberries inside. The middle layer is a thick white icing that covers the entire top and sides of the cake. On top of the cake is a small yellow lemon slice and a single dark blue blueberry placed near the cut edge. The cake rests on a white marbled surface with a wire cooling rack underneath. A knife with white handles lies next to the cake. The photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch sheet pan or line it with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, cream the softened butter and granulated sugar until light and fluffy using a hand or stand mixer.
Step 4: Add the lemon zest and juice to the butter mixture and blend well.
Step 5: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Step 6: Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
Step 7: Gently fold in the vanilla extract and the flour-coated blueberries to prevent sinking.
Step 8: Pour the batter evenly into the prepared sheet pan and smooth the top with a spatula.
Step 9: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Allow the cake to cool completely in the pan on a wire rack before frosting.
Step 11: To make the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.

Tips & Variations

Use frozen blueberries if fresh aren’t available; do not thaw and toss them in flour directly to reduce bleeding.
Add a pinch of cinnamon or cardamom to the batter for a warm spice twist.
For a richer glaze, add a tablespoon of softened butter or cream cheese to the powdered sugar and lemon juice mixture.

Storage

Store the cake covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerating, allow the cake to come to room temperature before serving for the best texture. Leftover cake can be frozen for up to 3 months; thaw overnight in the refrigerator.

How to Serve

A square piece of cake with a shiny white icing layer on top sits on a white marbled surface with a metal cooling rack underneath. The cake has two clear layers: a light yellow base with small visible bits of berries inside, and a smooth white glaze covering the whole top. A small slice of lemon and a single blueberry are placed neatly on the icing near one corner. In the background, a white knife with some icing on its blade rests on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute regular milk for buttermilk?

Yes, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

How do I prevent blueberries from sinking to the bottom?

Tossing the blueberries in flour before folding them into the batter helps suspend them evenly, preventing them from sinking during baking.

Lemon Blueberry Sheet Cake Recipe

Print Recipe

★★★★★

4.8 from 66 reviews

This Lemon Blueberry Sheet Cake is a moist and tender delight combining the bright flavors of fresh lemon and juicy blueberries. It features a fluffy lemon-infused batter studded with plump blueberries, topped with a tangy lemon glaze for a perfect balance of sweet and tart. Ideal for gatherings or as a refreshing dessert, this easy-to-make sheet cake brings vibrant spring and summer flavors to your table.

Author: Bella
Prep Time: 20 minutes
Cook Time: 40-45 minutes
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoon salt
1 tablespoon flour (for blueberries)

Wet Ingredients

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

For the Lemon Glaze

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

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a sheet pan (typically 9×13 inches) or line it with parchment paper for easy removal.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes using a hand or stand mixer.
Add Lemon and Eggs: Stir in the lemon zest and juice, then add the eggs one at a time, beating well after each to fully incorporate.
Combine Wet and Dry: Alternately add the dry ingredients and buttermilk into the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to keep the batter light.
Add Vanilla and Blueberries: Stir in the vanilla extract. Carefully fold in the blueberries tossed with 1 tablespoon flour to prevent them from sinking.
Bake the Cake: Pour the batter evenly into the prepared sheet pan. Smooth the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Prepare Lemon Glaze: While the cake bakes, whisk together the powdered sugar and lemon juice until smooth and pourable.
Glaze the Cake: Once the cake has cooled slightly but is still warm, drizzle the lemon glaze evenly over the top. Allow the glaze to set before slicing.
Serve: Cut into squares and serve. Store leftovers covered at room temperature for up to 3 days or refrigerate for longer freshness.

Notes

Tossing blueberries with flour helps keep them from sinking to the bottom of the cake while baking.
Use fresh lemon juice and zest for the best citrus flavor.
Allow the cake to cool slightly before adding glaze so it doesn’t melt and run off entirely.
You can substitute buttermilk with equal parts milk plus 1 tablespoon lemon juice or vinegar, let it sit for 5 minutes.
To keep the cake moist, store in an airtight container.

Keywords: Lemon Blueberry Sheet Cake, lemon cake, blueberry cake, sheet cake, lemon glaze, summer dessert, easy cake recipe