There’s something so comforting and nostalgic about sheet cakes. Maybe it’s the way they show up at every backyard barbecue or how they remind us of birthdays and potlucks, always cut into perfect squares and passed around with laughter and sunshine. This Lemon Blueberry Sheet Cake fits that comforting mold but brings a bright, fresh twist with every forkful.
This cake tastes like summer in a bite. The zingy lemon flavor paired with the burst of juicy blueberries makes it feel like you’re sitting on a porch swing with the sun warming your face. It’s a simple dessert, but it has that special kind of magic that turns an ordinary afternoon into a memory. Whether you’re baking it for a casual get-together, a brunch with friends, or just to treat yourself on a slow weekend, this cake is one of those go-to recipes you’ll want to make again and again.
What I love most about this recipe is how unfussy it is. No stacking layers or complicated techniques—just a soft, tender cake baked in a single pan and topped with a creamy lemon glaze that soaks into every nook and cranny. It’s rustic, it’s beautiful, and it’s made to be shared.
Why You’ll Love This Recipe:
- It’s super easy to whip up with pantry staples and fresh ingredients.
- Perfect for a crowd, thanks to the sheet cake format.
- Bursting with summer flavor—lemon and blueberries are a match made in heaven.
- Versatile for any occasion, from birthday parties to afternoon snacks.
- Stays moist for days, so it’s great to make ahead.
INGREDIENTS YOU’LL NEED:
For the Cake:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 ½ cups fresh blueberries (plus 1 tablespoon flour for tossing)
For the Glaze:
- 1 ½ cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1–2 tablespoons milk (as needed for consistency)
HOW TO MAKE LEMON BLUEBERRY SHEET CAKE:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Preheat and prep your pan
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or line it with parchment paper for easy removal. Trust me—this little extra step makes cleanup a breeze!
Step 2: Cream the butter and sugar
In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy. This usually takes about 3 to 4 minutes with an electric mixer. You’ll know it’s ready when it looks pale and creamy.
Step 3: Add eggs and flavorings
Crack in the eggs, one at a time, mixing well after each addition. Then stir in the lemon zest, lemon juice, and vanilla extract. This combo is where the cake gets its bright citrusy flavor that pairs so well with the blueberries.
Step 4: Mix dry ingredients separately
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix just until combined—don’t overbeat!
Step 5: Fold in the blueberries
Before adding the blueberries, toss them in a tablespoon of flour. This helps keep them from sinking to the bottom of the cake. Gently fold the floured berries into the batter, being careful not to crush them.
Step 6: Bake
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and your kitchen will smell heavenly!
Step 7: Cool and glaze
Let the cake cool in the pan for about 15 minutes, then whisk together your glaze ingredients. Drizzle it generously over the slightly warm cake so it soaks in just a little—this is what gives that sweet-tart glaze every bite deserves.
HELPFUL TIPS:
- Tossing blueberries in flour keeps them from sinking to the bottom of the cake.
- Don’t skip the zest—it adds more intense lemon flavor than juice alone.
- If using frozen blueberries, do not thaw them first. Add straight to the batter, tossed in flour.
- Letting the cake cool slightly before glazing helps the glaze stay on top without melting completely.
DETAILS:
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12–16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES:
- You can adjust the glaze’s thickness by adding more milk or powdered sugar depending on how drizzly or thick you want it.
- This cake tastes even better the next day after the flavors have had time to meld together.
- Want a pop of texture? Sprinkle a little coarse sugar on top before baking.
NUTRITIONAL INFORMATION: (per serving, based on 16 slices)
Calories: 285
Fat: 13g
Saturated Fat: 8g
Carbohydrates: 39g
Sugar: 25g
Protein: 4g
Fiber: 1g
FREQUENTLY ASKED QUESTIONS:
Can I use frozen blueberries instead of fresh?
Yes! Just toss them in a bit of flour before adding to the batter. Don’t thaw them first—they’ll bleed less that way.
What if I don’t have buttermilk?
You can make a quick substitute: add 1 tablespoon of lemon juice or vinegar to a cup of milk and let it sit for 5–10 minutes.
How do I know when the cake is done?
Insert a toothpick into the center—if it comes out clean or with just a few crumbs, it’s ready.
STORAGE INSTRUCTIONS:
- Store the cooled cake covered at room temperature for up to 3 days.
- For longer storage, keep it in the fridge for up to 5 days—just let it come to room temp before serving.
- This cake also freezes beautifully! Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other fruity and cozy treats:
- Jagodzianki (Polish Blueberry Sweet Buns)
- Levain Bakery Lemon Cookies
- Fluffy Pancakes: A Breakfast Classic
- Churro Cheesecake Donut Cookies
CONCLUSION
Whether you’re hosting a summer gathering or just need something sweet with your afternoon coffee, this Lemon Blueberry Sheet Cake brings a burst of sunshine to your table. It’s simple, beautiful, and bursting with flavor—just the way summer desserts should be. Bake it once, and I promise it’ll become a new seasonal tradition. Enjoy every bright, berry-filled bite!
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Lemon Blueberry Sheet Cake – A Summery Delight for Every Occasion
Description
There’s something so comforting and nostalgic about sheet cakes. Maybe it’s the way they show up at every backyard barbecue or how they remind us of birthdays and potlucks, always cut into perfect squares and passed around with laughter and sunshine. This Lemon Blueberry Sheet Cake fits that comforting mold but brings a bright, fresh twist with every forkful.
This cake tastes like summer in a bite. The zingy lemon flavor paired with the burst of juicy blueberries makes it feel like you’re sitting on a porch swing with the sun warming your face. It’s a simple dessert, but it has that special kind of magic that turns an ordinary afternoon into a memory. Whether you’re baking it for a casual get-together, a brunch with friends, or just to treat yourself on a slow weekend, this cake is one of those go-to recipes you’ll want to make again and again.
What I love most about this recipe is how unfussy it is. No stacking layers or complicated techniques—just a soft, tender cake baked in a single pan and topped with a creamy lemon glaze that soaks into every nook and cranny. It’s rustic, it’s beautiful, and it’s made to be shared.
Ingredients
For the Cake:
1 cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 ½ cups fresh blueberries (plus 1 tablespoon flour for tossing)
For the Glaze:
1 ½ cups powdered sugar
2 tablespoons fresh lemon juice
1–2 tablespoons milk (as needed for consistency)
Instructions
Step 1: Preheat and prep your pan
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or line it with parchment paper for easy removal. Trust me—this little extra step makes cleanup a breeze!
Step 2: Cream the butter and sugar
In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy. This usually takes about 3 to 4 minutes with an electric mixer. You’ll know it’s ready when it looks pale and creamy.
Step 3: Add eggs and flavorings
Crack in the eggs, one at a time, mixing well after each addition. Then stir in the lemon zest, lemon juice, and vanilla extract. This combo is where the cake gets its bright citrusy flavor that pairs so well with the blueberries.
Step 4: Mix dry ingredients separately
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix just until combined—don’t overbeat!
Step 5: Fold in the blueberries
Before adding the blueberries, toss them in a tablespoon of flour. This helps keep them from sinking to the bottom of the cake. Gently fold the floured berries into the batter, being careful not to crush them.
Step 6: Bake
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and your kitchen will smell heavenly!
Step 7: Cool and glaze
Let the cake cool in the pan for about 15 minutes, then whisk together your glaze ingredients. Drizzle it generously over the slightly warm cake so it soaks in just a little—this is what gives that sweet-tart glaze every bite deserves.
Notes
-
You can adjust the glaze’s thickness by adding more milk or powdered sugar depending on how drizzly or thick you want it.
-
This cake tastes even better the next day after the flavors have had time to meld together.
-
Want a pop of texture? Sprinkle a little coarse sugar on top before baking.
