Lemon Blueberry Sheet Cake

Why You’ll Love This Recipe

You’ll love this cake for its combination of sweet and tangy flavors with juicy blueberries folded into a soft, buttery crumb. The lemon zest and juice brighten the cake beautifully, while the simple glaze adds a refreshing finish. It’s easy to prepare, makes a large batch, and looks stunning as a colorful, crowd-pleasing dessert.

Ingredients

For the cake:

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1¼ teaspoons salt
• 1 cup butter (2 sticks), softened
• 1½ 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
• 1½ cups fresh blueberries, tossed with 1 tablespoon flour

For the glaze:

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch sheet pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Add the lemon zest and juice, beating to combine.
5. Beat in the eggs one at a time until fully incorporated.
6. Mix in the vanilla extract.
7. Alternately add the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined.
8. Gently fold in the floured blueberries to distribute evenly without breaking them up.
9. Pour the batter into the prepared pan and smooth the top with a spatula.
10. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
11. While the cake is baking, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.
12. Once the cake is out of the oven, allow it to cool for about 10 minutes, then drizzle the lemon glaze evenly over the warm cake.
13. Let the cake cool completely before slicing and serving.

Servings and timing

This recipe serves about 12-15 slices.
Preparation time: 20 minutes
Baking time: 45-55 minutes
Cooling and glazing time: 20 minutes
Total time: About 1 hour 30 minutes

Variations

• Substitute blueberries with raspberries or blackberries for a different berry flavor.
• Add a teaspoon of poppy seeds to the batter for extra texture and visual appeal.
• Use Greek yogurt instead of buttermilk for a tangier cake.
• Top with fresh berries and lemon zest before serving for extra decoration.
• Add a splash of almond extract for a subtle nutty note.

Storage/Reheating

Store leftover cake covered at room temperature for up to 3 days or refrigerated for up to 5 days. Reheat slices briefly in the microwave (10-15 seconds) if desired. The glaze may soften when reheated but will remain flavorful.

FAQs

Can I use frozen blueberries?

Yes, but toss them in flour while still frozen to help prevent bleeding into the batter.

Can I substitute lemon juice with bottled lemon juice?

Yes, fresh lemon juice provides the best flavor but bottled lemon juice works in a pinch.

How do I keep the blueberries from sinking?

Tossing blueberries in flour before folding them into the batter helps suspend them evenly.

Can I make this cake gluten-free?

Use a gluten-free flour blend that measures cup-for-cup for all-purpose flour.

Can I make this cake in a round pan?

Yes, adjust baking time accordingly and check for doneness earlier.

How thick should the glaze be?

The glaze should be pourable but thick enough to coat the cake evenly.

Can I make the glaze ahead of time?

Yes, store in an airtight container and stir before drizzling.

Can I use lemon extract instead of lemon juice?

Lemon extract can be used but it’s more concentrated—use sparingly alongside juice if possible.

Can I add nuts to this cake?

Chopped almonds or pecans can be folded in for crunch.

How do I prevent the cake from drying out?

Don’t overbake and store it covered to retain moisture.

Conclusion

Lemon blueberry sheet cake is a bright, flavorful dessert that combines moist, tender cake with juicy berries and zesty lemon glaze. Easy to make in one pan and perfect for sharing, it’s an ideal cake for any season, especially spring and summer. Whether for a casual family treat or special occasion, this cake delivers fresh, vibrant flavor in every bite.

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