Lemon Blueberry Sheet Cake

Update : March 12, 2026

why make this recipe

Lemon Blueberry Sheet Cake is a refreshing dessert that’s perfect for any occasion. The brightness of the lemon combined with the sweetness of the blueberries creates a delightful flavor that is sure to please everyone. This cake is easy to make and great for gatherings, potlucks, or just a sweet treat at home. It also has a lovely glaze that adds an extra zing, making it not just tasty but also visually appealing.

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 tablespoon 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 some overhang on the long sides. This will help you lift the cake out easily.
In a medium mixing bowl, whisk the dry ingredients: flour, baking powder, baking soda, and salt. Set this mixture aside.
In a stand mixer with a paddle attachment (or a hand mixer), cream the sugar and softened butter until it is light and fluffy.
Add the eggs, vanilla, and buttermilk to the mixer. Mix on low speed until everything is combined.
Gradually add the dry ingredient mixture and mix until no flour streaks remain.
Stir in the lemon juice and zest, mixing well.
Gently fold in the blueberries using a spatula.
Pour the batter into the prepared baking dish, spreading it evenly. Bake for about 40-45 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Allow the cake to cool completely. You can lift it out using the parchment overhang, or leave it in the dish for serving.
For the glaze, combine powdered sugar and lemon juice in a bowl and mix until smooth. Pour this glaze over the cooled cake. Let the glaze set, then garnish with fresh fruit if desired and serve!

how to serve Lemon Blueberry Sheet Cake

You can serve Lemon Blueberry Sheet Cake as a delightful dessert on its own or with a dollop of whipped cream. It’s perfect for birthdays, holiday gatherings, or as a sweet afternoon snack with tea or coffee.

how to store Lemon Blueberry Sheet Cake

Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. If you’re storing it in the fridge, make sure to cover it well to keep it fresh. You can also freeze the cake for up to 3 months. Just wrap it tightly in plastic wrap and then foil before placing it in the freezer.

tips to make Lemon Blueberry Sheet Cake

Make sure your butter is softened, as this helps achieve a light and fluffy cake texture.
Toss the blueberries with a bit of flour before adding them to the batter. This will help prevent them from sinking to the bottom of the cake.
Don’t overmix the batter after adding the dry ingredients. Mix just until combined for a tender cake.

variation

You can switch things up by adding lemon zest to the glaze for an extra lemony flavor or using other berries like raspberries or blackberries if you prefer. For a lighter option, try replacing half the butter with applesauce.

FAQs

Q: Can I use frozen blueberries?
A: Yes, you can use frozen blueberries, but do not thaw them before adding them to the batter. Toss them in flour as well to help avoid sinking.

Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cake one day ahead and store it covered at room temperature or in the fridge until you’re ready to serve.

Q: How do I know when the cake is done?
A: The cake is done when a toothpick inserted in the center comes out with moist crumbs. If it comes out wet, give it a few more minutes in the oven.