Lemon Blueberry Sheet Cake

Update : March 7, 2026

why make this recipe

Lemon Blueberry Sheet Cake is a delightful treat that combines the brightness of lemon with the sweetness of blueberries. This cake is perfect for gatherings, celebrations, or just a cozy afternoon at home. It’s easy to make and serves many, making it great for sharing. The refreshing flavors make it a lovely option for any season, but especially in the warmer months.

how to make Lemon Blueberry Sheet Cake

Ingredients:

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoon salt
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
1 1/2 cups fresh blueberries, tossed with 1 Tbs flour
2 1/2 cups powdered sugar
1/3 cup lemon juice

Directions:

Preheat the oven to 350 degrees F. Grease a 9×13 baking dish and line it with parchment paper, leaving an overhang on the two long sides. This will help you lift the cake out easily.
In a medium mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Set this mixture aside.
In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the sugar and softened butter until the mixture is light and fluffy.
Add the eggs, vanilla extract, and buttermilk to the butter-sugar mixture. Mix on low speed until everything is well combined.
Gradually add the dry ingredients to the wet mixture, mixing until there are no streaks of flour left.
Stir in the lemon juice and lemon zest, then gently fold in the blueberries using a spatula.
Pour the cake batter into the prepared baking dish and bake for about 40-45 minutes. The cake is done when a toothpick comes out with moist crumbs.
Allow the cake to cool completely. You can lift it out of the pan using the parchment paper or leave it in the dish.
For the glaze, mix the powdered sugar and lemon juice. Pour this glaze over the cooled cake, letting it harden. You can garnish with fresh fruit before serving.

how to serve Lemon Blueberry Sheet Cake

Lemon Blueberry Sheet Cake can be served directly from the baking dish or lifted out and sliced for individual servings. It pairs wonderfully with a cup of tea or coffee. You can also add fresh fruit on top for extra decoration and flavor.

how to store Lemon Blueberry Sheet Cake

To store the cake, keep it in an airtight container at room temperature for up to three days. If you want it to last longer, you can refrigerate it for up to a week. Just be sure to let it come to room temperature before serving.

tips to make Lemon Blueberry Sheet Cake

Make sure your butter is at room temperature for easy creaming with sugar.
Tossing the blueberries in flour prevents them from sinking to the bottom of the cake.
If you prefer a sweeter glaze, you can adjust the amount of powdered sugar.
For added flavor, you can enhance the lemon zest in the cake.

variation

For a twist on this recipe, you can add a layer of cream cheese frosting on top for a richer taste. You can also swap blueberries for raspberries or blackberries for a different fruity flavor.

FAQs

Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries! Just toss them in a little flour and fold them into the batter without thawing.

How do I know when the cake is done?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.

Can I make this cake in advance?
Absolutely! You can bake the cake a day in advance. Just store it in an airtight container until you’re ready to glaze and serve.