Lemon Blueberry Sheet Cake: Easy and Bright
Lemon and blueberries just work. One brings zest, the other adds sweetness. This sheet cake brings them together in a soft, citrusy bite that’s perfect for summer days or quick desserts.
No layers. No frosting fuss. Just a simple lemon glaze, a buttery base, and bursts of blueberry in every slice.
Whether it’s for a picnic, a casual gathering, or something sweet with your coffee, this cake fits. It’s quick, reliable, and full of flavor. Let’s get baking.
Table of Contents
Why This Cake Wins
This lemon blueberry sheet cake stands out for a few simple reasons. It is fast to make, uses everyday ingredients, and still tastes like something special.
Unlike layered cakes that need stacking and decorating, this one goes straight into a single pan. That means less prep, less cleanup, and more time to enjoy it. The lemon glaze is poured on, not piped, which keeps things easy but still adds that sweet, tangy finish.
The flavor is fresh and light. The lemon keeps the cake from feeling too rich, while the blueberries add bursts of softness and color. Each bite feels balanced, not too sweet or too tart.
It is also reliable. The texture comes out moist every time, and the batter handles substitutions well if you need to adjust. Whether you are baking for a small group or just want a quick treat at home, this cake checks the box.
Ingredients for Lemon Blueberry Sheet Cake
Here’s what you’ll need to make this bright and simple cake. These are common pantry and fridge items, so you likely already have most of them on hand.
For the Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 half teaspoon baking soda
- 1 and one-quarter teaspoons salt
- 1 cup unsalted butter, softened
- 1 and one-half cups granulated sugar
- Juice and zest of 2 lemons, about one-quarter cup juice
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 and one-half cups fresh blueberries, tossed with 1 tablespoon flour
For the Lemon Glaze
- 2 and one-half cups powdered sugar
- One-third cup lemon juice
Optional: extra blueberries or lemon zest for garnish
How to Make Lemon Blueberry Sheet Cake
Follow these simple steps to bring your lemon blueberry sheet cake to life. The process is quick, and the results are worth it.
Step-by-Step Instructions
- Preheat and Prepare the Pan
Set your oven to 350 degrees Fahrenheit. Grease a nine by thirteen inch baking dish and line it with parchment paper. Let the paper hang over the long sides for easy removal later. - Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside. - Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Use a hand mixer or stand mixer for best results. - Add Wet Ingredients
Add the eggs one at a time, mixing after each. Then pour in the vanilla extract and buttermilk. Stir until the batter looks smooth. - Bring in the Lemon and Berries
Mix in the lemon zest and juice. Gently fold in the floured blueberries using a spatula to avoid breaking them. - Bake the Cake
Pour the batter into the prepared pan. Bake for about 40 to 45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. - Cool and Glaze
Let the cake cool fully in the pan. Mix powdered sugar with lemon juice until smooth, then drizzle it over the top. Wait for the glaze to set before serving.
Tip: If you want a cleaner presentation, you can lift the cooled cake out of the pan using the parchment paper and glaze it on a separate surface.
Glaze and Garnish Lemon Blueberry Sheet Cake
The glaze on this cake adds more than just sweetness. It enhances the lemon flavor and gives the surface a smooth, glossy finish that looks polished without extra effort.
To make the glaze, combine two and a half cups of powdered sugar with one third cup of fresh lemon juice. Stir until the mixture is completely smooth with no lumps.
Once the cake has cooled, pour the glaze slowly over the top. Use a spoon or spatula to guide it toward the edges. Let it set at room temperature for about fifteen to twenty minutes until it firms up slightly.
For garnish, consider a handful of fresh blueberries or a sprinkle of extra lemon zest. If you want to elevate the look even more, place thin lemon slices across the top just before serving.
This step takes only a few minutes but gives the cake a finished look that makes it feel bakery-worthy.
Pro Tips and Variations of Lemon Blueberry Sheet Cake
This cake is simple, but a few small tips can make it even better or help you adapt it to different needs.
Toss the blueberries in flour
This keeps them from sinking to the bottom of the batter while baking. Just one tablespoon of flour is enough to coat them evenly.
Do not overmix
Once you add the dry ingredients, mix only until everything is combined. Overmixing can lead to a dense cake instead of a soft one.
Let the glaze set fully
If you plan to store the cake or stack pieces, give the glaze enough time to firm up. It will keep your surface neat and clean when slicing.
Add texture with toppings
Try sprinkling shredded coconut or crushed almonds on the glaze before it hardens. This adds a little crunch and visual appeal.
Try other fruits
Raspberries or blackberries work well in place of blueberries. Just make sure they are fresh and not overly juicy to avoid a soggy texture.
Make it dairy-free
Use plant-based butter and replace buttermilk with a mix of almond milk and lemon juice. Let it sit for five minutes before adding to the batter.
Storage and Make-Ahead Tips
This cake keeps well, which makes it great for planning ahead or enjoying leftovers over a few days.
Room temperature storage
Once the glaze has set, cover the cake with plastic wrap or store it in an airtight container. It will stay fresh for about three days at room temperature.
Refrigerator option
If your kitchen is warm or you want to stretch the shelf life, refrigerate the cake. It will stay moist and flavorful for up to five days. Just let it come to room temperature before serving for the best texture.
Freezing instructions
You can freeze the cake without the glaze. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag or container. It can stay frozen for up to two months. When you are ready to serve, let it thaw fully and then add the glaze.
Make-ahead glaze tip
Prepare the glaze just before using it. If you mix it too far ahead, it may thicken or harden. You can always stir in a little extra lemon juice to loosen it if needed.
Frequently Asked Questions About Lemon Blueberry Sheet Cake
Can I use frozen blueberries instead of fresh ones?
Yes, you can. Just do not thaw them before mixing into the batter. Toss them in flour the same way you would with fresh berries to help prevent them from sinking or turning the batter purple.
What if I do not have buttermilk?
You can make a quick substitute by adding one tablespoon of lemon juice or vinegar to one cup of regular milk. Let it sit for five to ten minutes before using it in the recipe.
How do I keep the cake from sticking to the pan?
Grease the baking dish and then line it with parchment paper, leaving a bit of overhang on the sides. This helps you lift the cake out easily once it cools.
Can I make this cake ahead for a party?
Yes, this cake holds up very well. Bake it a day in advance, cover it, and store it at room temperature or in the fridge. Wait to add the glaze until the day you plan to serve it for the freshest finish.
Is this cake good for layering?
It is best as a sheet cake. The texture is soft and moist, which may not hold up well for stacking. If you want a layered version, consider adapting it slightly with a firmer sponge.
Lemon blueberry sheet cake brings together everything you want in a homemade dessert. It is bright with citrus, rich with berries, and easy enough for any skill level. With just one pan and a handful of basic ingredients, you get a treat that feels special without being complicated.
Whether you serve it at a summer gathering or enjoy a quiet slice with coffee, this cake delivers. If you try it, leave a comment below or share your version online. Your feedback makes the baking community stronger and more inspiring.
Now that you have the full recipe, all that is left is to preheat your oven and give it a try. Happy baking.
Lemon Blueberry Sheet Cake
Equipment
- Hand Mixer
- Mixing bowls
- 9×13 baking dish
- Spatula
- Parchment paper
Ingredients
Cake Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1.25 teaspoons salt
- 1 cup butter softened
- 1.5 cups granulated sugar
- 0.25 cup lemon juice plus zest of 2 lemons
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1.5 cups fresh blueberries tossed with 1 tablespoon flour
Lemon Glaze
- 2.5 cups powdered sugar
- 0.33 cup lemon juice
Instructions
- Preheat the oven to 350°F. Grease a 9×13 inch baking dish and line with parchment paper, leaving some overhang on the sides.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and buttermilk.
- Stir in lemon zest and juice. Add the dry ingredients and mix until just combined.
- Gently fold in the floured blueberries. Pour the batter into the prepared pan and spread evenly.
- Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the cake cool completely.
- In a small bowl, mix powdered sugar and lemon juice until smooth. Drizzle over the cooled cake and allow the glaze to set before serving.
Notes
- Calories: 310 kcal
- Carbohydrates: 45 g
- Protein: 4 g
- Fat: 14 g
- Saturated Fat: 8 g
- Cholesterol: 65 mg
- Sodium: 210 mg
- Potassium: 75 mg
- Fiber: 1 g
- Sugar: 30 g
- Vitamin A: 400 IU
- Vitamin C: 3 mg
- Calcium: 60 mg
- Iron: 1.5 mg
- The sugar content is primarily from the cake batter and the lemon glaze. To reduce sugar, consider halving the glaze or skipping it altogether.
- Butter and eggs contribute most of the saturated fat and cholesterol. A plant-based butter and egg substitute could reduce these numbers.
- The cake contains a small amount of fiber from the blueberries and flour, but overall it’s a treat, not a fiber-rich snack.
- For those tracking calcium or iron, there are modest amounts, but it should not be relied on as a significant source of either.
- Calories may increase slightly if additional glaze, toppings, or whipped cream are added before serving.
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