Lemon Blueberry Sheet Cake

Why You’ll Love This Recipe

I love the simplicity and speed of this sheet cake. It’s great for gatherings, potlucks, or just a casual afternoon treat. The cake stays moist, the blueberries give pops of sweetness, and the lemon glaze adds a zesty finish. It’s one-pan baking at its best—easy, impressive, and utterly delicious.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 cups all-purpose flour

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1 1/2 cups granulated sugar

• 1 1/4 tsp salt

• Zest and juice of 2 lemons (about 1/3 cup juice)

• 4 large eggs

• 1 cup unsalted butter, melted and slightly cooled

• 1 cup buttermilk

• 2 tsp vanilla extract

• 1 1/2 cups fresh blueberries

For the glaze:

• 2 ½ cups powdered sugar

• 1/3 cup lemon juice

• Additional lemon zest for garnish

directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.

2. I whisk together flour, baking powder, baking soda, salt, and granulated sugar in a bowl.

3. In another bowl, I combine melted butter, eggs, buttermilk, lemon juice, lemon zest, and vanilla until smooth.

4. I gently fold the dry ingredients into the wet mix until just combined.

5. I fold in the blueberries carefully to avoid crushing them.

6. I pour the batter into the pan and smooth the top evenly.

7. I bake for about 25 minutes, or until a toothpick comes out clean.

8. While the cake bakes, I whisk together powdered sugar and lemon juice for the glaze.

9. After the cake cools for 10 minutes, I drizzle the glaze over the top and smooth it out.

10. Once the glaze sets, I garnish with extra lemon zest and chill for about an hour before slicing.

Servings and timing

• Servings: 16

• Prep Time: 15 minutes

• Bake Time: 25 minutes

• Glaze & Chill Time: 20–30 minutes

• Total Time: ~1 hour

Variations

• If I want deeper berry flavor, I sometimes swirl in warm blueberry jam before baking.

• I’ve tried a cream cheese glaze for richness—it’s deliciously decadent.

• For a lighter version, I swap half the butter for Greek yogurt without sacrificing texture.

Storage/Reheating

I store this cake in the refrigerator for up to 5 days, keeping it covered to preserve freshness. It’s best served chilled or slightly warmed at room temperature. If I need to soften the glaze, I leave it out for 15 minutes before serving.

FAQs

Can I use frozen blueberries?

Yes—I thaw and drain them thoroughly, then toss in flour before gently folding into the batter to prevent sogginess.

Can I use a cream cheese frosting instead?

Absolutely! I’ve made a lemon‑cream cheese frosting for this and it adds richness if I’m serving something more indulgent.

How can I prevent blueberries from sinking?

I lightly coat them in flour before folding in, or sprinkle them on top of the batter after spreading—it helps them stay suspended.

Can I make this ahead of time?

Yes—I sometimes bake it the night before, glaze it in the morning, and refrigerate. The flavors meld even better after a few hours.

How do I know when the cake is done?

I look for a lightly golden top and test with a toothpick—it should come out clean or with just a few moist crumbs.

Conclusion

This Lemon Blueberry Sheet Cake is my go‑to summer dessert: effortless to make, packed with bright citrus flavor, tender crumb, and just the right amount of sweetness from fresh blueberries. Whether I’m baking for company or simply craving something bright and cheerful, this cake never disappoints.

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