Lemon Blueberry Sheet Cake Recipe

If you’re on the hunt for a dessert that bursts with freshness and comfort all in one bite, this Lemon Blueberry Sheet Cake is exactly what you need. Imagine tender, moist cake layers infused with bright lemon zest and juice, studded generously with juicy blueberries that pop with sweetness. Topped off with a tangy lemon glaze, this cake is a crowd-pleaser for brunches, afternoon teas, or any time you want to brighten up your day with a slice of sunshine on a plate. The Lemon Blueberry Sheet Cake is as simple to make as it is delicious, blending classic flavors with an effortless sheet cake style that’s perfect for sharing.

Ingredients You’ll Need

These ingredients are straightforward yet essential to creating the perfect balance of flavor, texture, and color in your Lemon Blueberry Sheet Cake. Each element plays a crucial role: flour and leaveners provide structure, butter and sugar bring richness and sweetness, while lemon and blueberries lend that vibrant, fresh taste that makes this dessert so special.

• All-purpose flour (3 cups): The base for your cake’s tender crumb and structure.
• Baking powder (2 teaspoons): Helps the cake rise and gives it a light texture.
• Baking soda (1/2 teaspoon): Works alongside baking powder for optimal leavening.
• Salt (1 1/4 teaspoons): Enhances all the flavors, balancing the sweetness and tartness.
• Butter (1 cup, softened): Adds luscious richness and a moist crumb.
• Granulated sugar (1 1/2 cups): Sweetens the cake perfectly without overpowering the lemon’s brightness.
• Fresh lemon juice and zest (from 2 lemons): Infuses the cake with lively citrus notes and aroma.
• Large eggs (4): Bind the ingredients and add tenderness to the cake.
• Buttermilk (1 cup): Adds moisture and a slight tang to complement the lemon flavor.
• Vanilla extract (2 teaspoons): Balances and rounds out the citrus notes beautifully.
• Fresh blueberries (1 1/2 cups, tossed with 1 tablespoon flour): Prevents the berries from sinking and keeps them evenly distributed throughout the cake.
• Powdered sugar (2 1/2 cups): For the glaze, offering just the right amount of sweetness and smooth texture.
• Lemon juice (1/3 cup for glaze): Creates a vibrant, tangy finish that ties the whole cake together.

How to Make Lemon Blueberry Sheet Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350 degrees Fahrenheit to ensure it’s ready when the batter is mixed. Grease a 9×13 baking dish thoroughly and line it with parchment paper, making sure to leave an overhang on the long sides. This simple step will save you from any cake-running-off frustrations and makes lifting the cake out much easier once it’s baked and cooled.

Step 2: Mix Dry Ingredients and Cream Butter and Sugar

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until fully combined. This ensures your leavening agents and salt are evenly distributed. In a stand or hand mixer, cream the softened butter and granulated sugar until the mixture is light, fluffy, and pale—this step is key for a tender cake. Then, beat in the eggs one at a time, along with vanilla, lemon juice, and zest. Adding buttermilk last on low speed brings the batter together smoothly without overmixing.

Step 3: Combine and Fold in Blueberries

Gently add the dry ingredients to your wet mixture, mixing just until there are no streaks of flour left—overmixing can lead to a tough cake, so take it slow. Finally, fold in your fresh blueberries that have been tossed with a little flour. This coating prevents the blueberries from sinking to the bottom, so they stay beautifully distributed throughout the cake’s tender crumb.

Step 4: Bake and Cool

Pour your batter into the prepared pan and smooth the top evenly. Bake in the preheated oven for about 40 to 45 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs clinging to it. Higher-altitude friends, keep an eye out as times can vary. Let the cake cool completely in the pan before you move on to glazing.

Step 5: Glaze and Garnish Your Lemon Blueberry Sheet Cake

Whisk together powdered sugar and fresh lemon juice to create a sweet, tangy glaze that will drizzle beautifully over your cooled cake. Pour the glaze evenly across the top and allow it to set and harden a bit. To brighten it up even more, garnish with fresh blueberries or thin lemon slices if you like—those finishing touches turn the cake from delicious to divine.

How to Serve Lemon Blueberry Sheet Cake

Garnishes

Fresh garnishes elevate the Lemon Blueberry Sheet Cake beautifully—think extra fresh blueberries scattered on top for a juicy pop and thin ribbons of lemon zest for a burst of color and aroma. A sprinkle of edible flowers can make it party-ready and irresistible for guests.

Side Dishes

This cake pairs wonderfully with light accompaniments that won’t overpower its delicate flavors. A dollop of freshly whipped cream or a scoop of vanilla bean ice cream makes for a luscious complement. If you want to keep it fresh and simple, a cup of good-quality green or chamomile tea is fantastic alongside a slice.

Creative Ways to Present

Want to wow your friends? Serve this sheet cake in square portions stacked gently on vintage dessert plates, or cut into fun shapes using small cookie cutters for a delightful party snack. You can also layer slices between delicate layers of whipped cream and extra blueberries for an impromptu trifle twist.

Make Ahead and Storage

Storing Leftovers

Once your Lemon Blueberry Sheet Cake is glazed and cooled, store it covered tightly with plastic wrap or in an airtight container at room temperature for up to two days. Beyond that, refrigeration is best to keep things fresh, especially if your kitchen is warm.

Freezing

This cake freezes beautifully! Wrap individual slices tightly in plastic wrap and then foil to prevent freezer burn. Stored this way, they’ll keep well for up to three months. When you’re ready to enjoy, just thaw in the fridge overnight, and your Lemon Blueberry Sheet Cake slice will taste almost as fresh as the day you baked it.

Reheating

If you enjoy your cake slightly warmed, pop a slice in the microwave for 10 to 15 seconds. Be careful not to heat too long or the glaze might melt into a syrup. Alternatively, let it come to room temperature naturally—often the best way to enjoy all the subtle flavors and moist texture.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Just be sure to toss frozen blueberries in flour while still frozen to prevent them from bleeding into the batter too much. This helps maintain the cake’s pretty marbled look and texture.

Do I need to use buttermilk?

Buttermilk adds moisture and a slight tang that complements the lemon’s brightness, but if you don’t have any on hand, you can use regular milk with a tablespoon of lemon juice or vinegar added to mimic the acidity.

Can I make this cake gluten-free?

With some experimentation, yes! Use a trusted gluten-free flour blend in place of all-purpose flour and make sure the baking powder you use is gluten-free. The texture might vary slightly, but the flavors will still shine through.

What if I don’t have parchment paper?

You can grease and flour the baking dish well, but parchment paper really helps with clean removal. If unavailable, consider using aluminum foil lightly greased as an alternative.

How long is the cake good once glazed?

The cake tastes best within 3 to 4 days when stored in the refrigerator, covered well to prevent it from drying out or absorbing other fridge odors.

Final Thoughts

There is something truly special about sharing a slice of homemade Lemon Blueberry Sheet Cake with the people you love. Bright, tangy, sweet, and incredibly tender, this cake is the kind of dessert that leaves happy smiles and satisfied appetites in its wake. I can’t wait for you to try it and make it your own little slice of sunshine!

Print