Lemon Blueberry Sheet Cake

Update : February 28, 2026

Why Make This Recipe

Lemon Blueberry Sheet Cake is a delightful treat that’s perfect for any occasion. This cake combines the fresh, zesty flavor of lemons with sweet, juicy blueberries, creating a delicious balance. It’s simple to make and great for sharing with friends and family. Whether you’re hosting a gathering, celebrating a birthday, or just want a sweet snack, this cake will surely brighten your day!

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, allowing an overhang on the two long sides. This helps in removing the cake later.
In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
In a stand mixer with the paddle attachment (or use a hand mixer), cream together the sugar and butter until light and fluffy.
Add the eggs, vanilla, and buttermilk. Mix on low until everything is combined.
Add the dry ingredients to the mixer and mix until there are no streaks of flour.
Mix in the lemon juice and zest, then gently fold in the blueberries with a spatula.
Pour the cake batter into the prepared baking dish and bake for about 40-45 minutes, or until a toothpick comes out with moist crumbs.
Allow the cake to cool completely. You can lift the cake out of the pan or leave it in the dish to serve.
For the glaze, combine the powdered sugar and lemon juice, and pour it over the cooled cake. Let the glaze harden, then garnish with fresh fruit and serve!

How to Serve Lemon Blueberry Sheet Cake

Serve the Lemon Blueberry Sheet Cake at room temperature. It’s perfect as a dessert or an afternoon snack. You can cut it into squares and place them on a serving platter. For an extra touch, consider adding fresh blueberries or lemon slices on top.

How to Store Lemon Blueberry Sheet Cake

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to a week. Before serving, bring it back to room temperature for the best flavor and texture.

Tips to Make Lemon Blueberry Sheet Cake

Make sure your butter is softened before you start for better creaming.
Tossing the blueberries in flour helps to prevent them from sinking to the bottom of the cake.
Feel free to adjust the sweetness of the glaze by adding more or less lemon juice.

Variations

You can add other fruits like raspberries or strawberries for a different flavor. You may also replace buttermilk with plain yogurt or milk, if that’s what you have on hand.

FAQs

Can I use frozen blueberries?
Yes, you can use frozen blueberries, but do not thaw them before adding to the batter. This helps prevent the cake from turning purple.
Can I make this cake ahead of time?
Absolutely! You can make this cake a day before serving. Just keep it covered to maintain its freshness.
What’s the best way to slice the cake?
Use a sharp knife to cut the cake into squares. If the knife is wet, it will help prevent sticking.

Enjoy baking this delightful Lemon Blueberry Sheet Cake, and share the love with family and friends!