Lemon Blueberry Sheet Cake

This lemon blueberry sheet cake is the perfect combination of citrusy sweetness and berry goodness, creating a moist, light cake that is ideal for any occasion. Whether you’re hosting a summer BBQ, preparing a dessert for a family gathering, or simply craving something sweet and tangy, this cake will surely impress.

Why You’ll Love This Recipe

The bright and zesty lemon flavor pairs beautifully with the natural sweetness of blueberries, resulting in a cake that’s both refreshing and indulgent. The addition of a smooth lemon glaze brings a perfect finishing touch, adding a burst of citrusy goodness. With its easy preparation and vibrant flavor, this sheet cake is a guaranteed crowd-pleaser. It’s moist, soft, and a wonderful treat for any time of year, especially during the warmer months when blueberries are in season.

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 tablespoon flour

For the glaze:

• 2 1/2 cups powdered sugar
• 1/3 cup lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and line it with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
3. In a stand mixer or using a hand mixer, cream the sugar and butter until light and fluffy. Add the eggs, vanilla, and buttermilk, and mix on low until incorporated.
4. Gradually add the dry ingredients and mix until no flour streaks remain. Stir in the lemon juice and zest. Gently fold in the blueberries.
5. Pour the batter into the prepared baking dish and bake for 40-45 minutes, or until a toothpick inserted comes out with moist crumbs.
6. Let the cake cool completely. If desired, lift the cake out of the pan by using the parchment paper edges.
7. For the glaze, combine the powdered sugar and lemon juice, then pour over the cooled cake. Let the glaze harden before garnishing with fresh fruit.
8. Serve and enjoy!

Servings and Timing

• Servings: 16
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Variations

• Berry Mix: Replace the blueberries with a mixed berry medley, such as raspberries, blackberries, and strawberries, for a colorful twist.
• Lemon Glaze: Add a tablespoon of lemon zest to the glaze for an extra punch of citrus.
• Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 3 days. If you need to store it longer, place it in the fridge for up to 5 days.
• Reheating: For best results, reheat individual slices in the microwave for about 20-30 seconds.

FAQs

How can I prevent the blueberries from sinking to the bottom of the cake?

Tossing the blueberries in a little flour before adding them to the batter helps prevent them from sinking. This creates a protective layer around the fruit, keeping it suspended throughout the cake.

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries. Just make sure to toss them in flour and do not thaw them before adding to the batter.

Is buttermilk necessary for this recipe?

Buttermilk adds a slight tanginess and contributes to the cake’s moist texture. If you don’t have buttermilk, you can substitute with regular milk mixed with a tablespoon of lemon juice or vinegar.

How can I make this cake more lemony?

To enhance the lemon flavor, you can add extra lemon zest to both the batter and the glaze. Additionally, increasing the lemon juice in the glaze will give it an extra citrusy kick.

Can I freeze the cake?

Yes, you can freeze this cake. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Let it thaw at room temperature before serving.

Can I make this cake ahead of time?

Absolutely! You can bake the cake a day or two in advance and store it covered at room temperature. Add the glaze just before serving to keep it fresh.

Can I make this cake in a different size pan?

Yes, you can bake this recipe in a different-sized pan. If using a smaller pan, the cake may need less baking time, so keep an eye on it. For a larger pan, the cake might need more time.

What type of butter should I use for this recipe?

Use unsalted butter for the best control over the flavor. If you use salted butter, reduce the added salt in the recipe.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out with only moist crumbs attached, not wet batter.

Can I add frosting instead of the glaze?

Yes, you can use a buttercream frosting instead of the glaze if you prefer a richer topping. A lemon-flavored buttercream would pair wonderfully with this cake.

Conclusion

This lemon blueberry sheet cake is the ideal dessert for any occasion. Its light, moist texture and the perfect blend of citrus and berry flavors make it an unforgettable treat. Whether you’re serving it at a summer BBQ or enjoying a quiet afternoon snack, this cake is sure to satisfy your sweet tooth. The glaze adds the perfect finishing touch, making it a showstopper that’s easy to prepare and enjoy! 

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