Lemon Blueberry Sheet Cake

Name: Lemon Blueberry Sheet Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 3 large eggs; 1 tsp vanilla extract; 1 cup buttermilk; 2 tbsp lemon juice; Zest of 1 lemon; 1 cup blueberries (fresh or frozen); 1 cup powdered sugar (for glaze); 2-3 tbsp lemon juice (for glaze)

Jump to Recipe

There’s something about the first warm days of summer that brings back memories of my grandma’s lemon cake cooling on the windowsill—its citrus scent mixing with the breeze, and the promise of a sweet bite after dinner. That memory was the inspiration for this Lemon Blueberry Sheet Cake. It’s a recipe that captures everything wonderful about summer: bright flavors, juicy berries, and simplicity.

Whether you’re brand new to baking or just looking for an easy crowd-pleaser, this Lemon Blueberry Sheet Cake easy sheet pan dessert is perfect for your next BBQ, birthday, or just a quick and healthy treat (yes, it counts—there’s fruit!).

Why This Recipe is Special

What makes this lemon blueberry sheet cake stand out isn’t just its refreshing flavor, but how beginner-friendly and flexible it is. You don’t need fancy equipment, and the steps are straightforward. The lemon brings a zesty freshness that balances the natural sweetness of blueberries, while the sheet pan format makes it low-stress and fast—perfect for quick and healthy meals or last-minute baking needs.

Ingredients and Preparation

All-purpose flour: The base of your cake, providing structure and chew. For a gluten-free version, you can use a one-to-one gluten-free baking flour.

Sugar: Sweetens the cake and helps it brown slightly. Coconut sugar or raw cane sugar can be used for a different flavor profile.

Butter: Adds richness and moisture. Vegan butter or neutral oil like canola are good substitutes.

Eggs: They bind everything together and add structure. You can use flax eggs or egg replacer for a vegan option.

Vanilla extract: A background note that enhances the sweetness and overall aroma.

Buttermilk: Keeps the cake moist and tender with a slight tang. If you don’t have buttermilk, mix milk with a teaspoon of vinegar or lemon juice.

Lemon juice and zest: The star ingredients. They add a bright, citrusy punch. Always use fresh lemons if possible.

Blueberries: Juicy bursts of flavor in every bite. Frozen berries work well too—just don’t thaw them first.

Powdered sugar and lemon juice (for glaze): This quick glaze adds sweetness and zing, tying the whole cake together.

Step-by-Step Instructions

Step 1 Preheat your oven to 350°F. Grease a 9×13-inch baking dish and line it with parchment paper, leaving an overhang on the long sides so the cake can be easily lifted out after baking.

Step 2 In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set this dry mixture aside.

Step 3 In a separate large mixing bowl or stand mixer, cream together the butter and sugar until the mixture is light and fluffy. This should take about 2-3 minutes.

Step 4 Add eggs one at a time, mixing well after each addition. Then add vanilla extract and buttermilk. Mix on low speed until everything is just combined.

Step 5 Gradually add the dry ingredients to the wet ingredients, mixing until you no longer see streaks of flour.

Step 6 Stir in the lemon juice and zest, mixing gently so you don’t deflate the batter.

Step 7 Fold in the blueberries with a spatula, being careful not to overmix (especially important if you’re using frozen berries, as they can bleed color).

Step 8 Pour the batter into your prepared pan and smooth out the top with a spatula. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out with moist crumbs.

Step 9 Allow the cake to cool completely before applying the glaze. To make the glaze, mix powdered sugar with lemon juice until smooth. Pour evenly over the cooled cake and let it harden.

Beginner Tips and Notes

If your blueberries sink to the bottom, try tossing them in a tablespoon of flour before folding them into the batter. If your cake is browning too quickly on top but still raw in the middle, tent it with foil halfway through baking. And don’t rush the cooling process—pouring glaze on a warm cake will make it run right off.

When prepping, gather all your ingredients before you start (mise en place). Use room temperature eggs and butter for smoother mixing. No mixer? No problem. A hand whisk and elbow grease work just fine.

Serving Suggestions

Serve slices with a dollop of whipped cream or Greek yogurt for extra indulgence. Pair with iced tea or lemonade for a summery vibe. If you want to go fancier, a light berry coulis or lemon curd drizzle works beautifully.

Leftovers keep well in an airtight container at room temperature for up to 2 days or refrigerated for up to 5. You can also freeze individual slices—just wrap them well and store in a zip-top bag.

Conclusion

Whether you’re baking for a summer potluck or just want something sweet and simple on a Sunday afternoon, this Lemon Blueberry Sheet Cake ticks every box: easy, flavorful, and beginner-friendly. If you try it, I’d love to hear how it turned out for you! Share your tweaks, tips, and triumphs in the comments below. Happy baking!

FAQ About Lemon Blueberry Sheet Cake

1. Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work perfectly. Use them straight from the freezer and fold them into the batter gently to prevent color bleeding.

What can I use instead of buttermilk?

You can make a simple buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

3. How do I know when the Lemon Blueberry Sheet Cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out with moist crumbs (not wet batter), the cake is done. It should also spring back when gently touched.

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