Lemon Blueberry Sheet Cake Recipe

Nothing brightens up the kitchen quite like the fresh, vibrant flavor of a Lemon Blueberry Sheet Cake. This delightful dessert perfectly balances zesty lemon with bursts of juicy blueberries, all tucked into a tender, moist cake. Whether you’re baking for a special occasion or just because, this Lemon Blueberry Sheet Cake is full of sunshine in every bite and is sure to become an instant favorite everyone will ask for again and again.

Ingredients You’ll Need

Ingredients You’ll Need

Gathering these straightforward yet essential ingredients is the first step toward baking a sensational Lemon Blueberry Sheet Cake. Each one plays a special part, from tenderizing the crumb to adding layers of fresh flavor and beautiful color.

• 3 cups all-purpose flour: Provides the structure needed for a sturdy yet soft cake base.
• 2 teaspoons baking powder: Helps the cake rise to a perfect fluffy texture.
• 1/2 teaspoon baking soda: Works with lemon juice to give the cake a light, airy crumb.
• 1 1/4 teaspoon salt: Enhances and balances the sweetness perfectly.
• 1 cup butter (2 sticks), softened: Adds richness and moisture for that melt-in-your-mouth feel.
• 1 1/2 cups granulated sugar: Sweetens the cake and helps with browning for a gorgeous crust.
• Juice and zest of 2 lemons (about 1/4 cup lemon juice): Bursts of fresh lemon flavor brighten every bite.
• 4 large eggs: Bind everything together while adding richness and stability.
• 1 cup buttermilk: Gives the cake a tender crumb and subtle tang that complements the lemon.
• 2 teaspoons vanilla extract: Adds a smooth, aromatic background note to the citrus.
• 1 1/2 cups fresh blueberries, tossed with 1 tablespoon flour: Prevents sinking and delivers juicy pops of color and flavor.
• 2 1/2 cups powdered sugar: For the sweet, tangy glaze that finishes the cake beautifully.
• 1/3 cup lemon juice: Mixed into the glaze for that signature lemony zing.

How to Make Lemon Blueberry Sheet Cake

Step 1: Prepare Your Pan and Preheat

Start by heating your oven to 350 degrees Fahrenheit and preparing a 9×13-inch baking dish. Grease it well, then line it with parchment paper, letting the paper overhang on the longer sides. This simple trick means you’ll be able to lift the cake out easily once it’s baked and completely cooled without worrying about it sticking or breaking apart.

Step 2: Mix Dry Ingredients Separately

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of your leavening agents and salt, which is key for a perfectly risen and flavorful Lemon Blueberry Sheet Cake.

Step 3: Cream Butter and Sugar, Add Wet Ingredients

Using a stand mixer or hand mixer, cream the softened butter and granulated sugar until light and fluffy—this step is crucial for the cake’s texture. Then mix in the eggs one at a time, followed by the vanilla, buttermilk, lemon juice, and lemon zest. Combining these ingredients on low helps create a smooth, well-incorporated batter full of bright citrus aroma.

Step 4: Combine Dry and Wet Ingredients

Slowly add your dry mixture to the wet ingredients while mixing on low speed, just until you no longer see streaks of flour. Overmixing can make the cake dense, but a gentle fold will keep it tender.

Step 5: Fold In Blueberries and Bake

Gently fold the flour-coated blueberries into the batter to prevent them from sinking to the bottom during baking. Pour the luscious batter into your prepared pan and bake for 40 to 45 minutes. Use a toothpick to check doneness—it should come out with moist crumbs but not wet batter.

Step 6: Prepare the Lemon Glaze

While the cake cools completely, whisk together powdered sugar and lemon juice until smooth. Pour the glossy glaze over the cake, letting it drip down the sides for a beautiful finish. Allow the glaze to set completely before serving.

How to Serve Lemon Blueberry Sheet Cake

Garnishes

The classic glaze is fantastic on its own, but fresh garnishes make the cake extra special. Sprinkle more fresh blueberries on top or add thin lemon slices for a pop of color and flavor that highlights the cake’s best features.

Side Dishes

A scoop of vanilla ice cream or a dollop of whipped cream pairs wonderfully with this cake, balancing the tartness and adding creamy richness. For a brunch treat, serve alongside a fresh fruit salad or a light, herbal tea to complement those citrus notes.

Creative Ways to Present

Try serving your Lemon Blueberry Sheet Cake in individual portions garnished with edible flowers or a dusting of powdered sugar for special occasions. For a picnic or potluck, cut into neat squares and place on decorative parchment for a charming presentation that invites bites of sunshine.

Make Ahead and Storage

Storing Leftovers

Cover your leftover Lemon Blueberry Sheet Cake tightly with plastic wrap or store it in an airtight container at room temperature for up to two days. For longer keeping, refrigeration is best—but allow the cake to come back to room temperature to enjoy the tender crumb fully.

Freezing

This cake freezes beautifully. Wrap it securely in plastic wrap and aluminum foil, or place portions in a freezer-safe container. Freeze for up to three months. When you’re ready, thaw overnight in the fridge to preserve moisture and flavor.

Reheating

If you prefer your cake slightly warmed, gently heat individual slices in the microwave for about 10-15 seconds. This softens the cake and makes the lemon glaze even more luscious without melting it completely.

FAQs

Can I use frozen blueberries instead of fresh?

Yes! Just make sure to toss frozen blueberries in flour while still frozen to help prevent them from sinking and bleeding into the batter.

How do I prevent the glaze from being too runny?

Adjust the powdered sugar or lemon juice amounts as needed. If the glaze is too thin, add a little more powdered sugar gradually until it thickens to your liking.

Can I make this cake gluten-free?

With some adjustments, definitely. Substitute the all-purpose flour with a gluten-free blend designed for baking, and be sure to check that your baking powder is gluten-free as well.

Is there a way to make this cake less sweet?

Absolutely! You can reduce granulated sugar in the batter slightly and adjust the glaze by using less powdered sugar or diluting the lemon juice.

Can I bake this in a round cake pan?

You can! Just adjust the baking time accordingly and keep an eye on the cake. The texture and flavors will be just as delightful as in the sheet pan.

Final Thoughts

I wholeheartedly encourage you to bake this Lemon Blueberry Sheet Cake soon. It’s the kind of cake that radiates warmth and happiness, filled with fresh flavors that remind you of sunny days and good company. Trust me, once you try it, you’ll find yourself reaching for this recipe whenever you want to brighten up your day or impress friends with a homemade treat that feels as special as it tastes.

Lemon Blueberry Sheet Cake Recipe

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★★★★★

4.7 from 20 reviews

• Author: Thomas
• Total Time: 1 hour 5 minutes
• Yield: 12–16 servings 1x
• Diet: Vegetarian

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Description

A moist and tangy Lemon Blueberry Sheet Cake featuring a tender crumb infused with fresh lemon juice and zest, studded with juicy blueberries, and topped with a luscious lemon glaze. Perfect for a refreshing dessert or celebratory treat.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/4 teaspoon salt

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

Fruits

• 1 1/2 cups fresh blueberries, tossed with 1 tablespoon flour

Glaze

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

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Instructions

1. Preheat and Prepare Pan: Preheat the oven to 350 degrees F. Grease a 9×13 inch baking dish and line it with parchment paper, leaving an overhang along the two long sides for easy cake removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: Using a stand mixer with paddle attachment or a hand mixer, cream the softened butter and granulated sugar together until light and fluffy, approximately 3-5 minutes.
4. Add Eggs, Vanilla, and Buttermilk: Add eggs one at a time, mixing after each addition, then add vanilla extract and buttermilk. Mix on low speed until just incorporated.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined and no streaks of flour remain.
6. Add Lemon Juice, Zest, and Blueberries: Gently fold in the lemon juice, lemon zest, and the floured blueberries using a spatula to evenly distribute without breaking the berries.
7. Pour Batter and Bake: Pour the batter into the prepared 9×13 pan, smoothing the top. Bake for 40-45 minutes or until a toothpick inserted in the center comes out with moist crumbs.
8. Cool the Cake: Allow the cake to cool completely in the pan. You may lift it out using the parchment paper overhang or leave it in the pan for serving.
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 for at least 15-20 minutes. Optionally garnish with fresh blueberries or lemon slices before slicing and serving.

Notes

• Using fresh lemons for juice and zest ensures a bright lemon flavor.
• Tossing blueberries with flour helps prevent them from sinking to the bottom during baking.
• Make sure the cake is completely cooled before glazing to prevent the glaze from melting off.
• For a dairy-free version, substitute butter with a plant-based alternative and use dairy-free buttermilk or a mixture of plant milk and vinegar.
• To store, keep the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
• This cake is delicious served slightly chilled or at room temperature.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/12 of cake)
• Calories: 380
• Sugar: 36g
• Sodium: 340mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 6g
• Trans Fat: 0.3g
• Carbohydrates: 52g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 85mg

Keywords: lemon blueberry cake, sheet cake, lemon glaze, blueberry dessert, lemon dessert, blueberry cake