You’re in for a bright, berry-studded treat with this Lemon Blueberry Sheet Cake! Imagine a sunny burst of citrus paired with juicy, plump blueberries, all nestled in a tender, buttery crumb and finished with a tangy lemon glaze. This is the sheet cake you’ll want to bring to every spring and summer gathering—it’s simple to make, totally crowd-pleasing, and absolutely loaded with zippy flavor. Whether you’re sharing it at a picnic, whipping it up for a celebration, or just baking for a lazy weekend, this cake makes every occasion a little sweeter.

Lemon Blueberry Sheet Cake Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about this Lemon Blueberry Sheet Cake is how every ingredient is chosen to maximize the cake’s unique texture and flavor. Don’t skip or substitute if you can help it—each component plays a key role in making this cake the total showstopper it is!

All-purpose flour: The backbone of the cake, lending structure without making it too dense.
Baking powder: Ensures a lovely, even rise so your cake bakes up beautifully fluffy.
Baking soda: Partners with the acidic lemon and buttermilk to create extra lift and softness.
Salt: Just enough to balance the sweetness and intensify the bright flavors.
Butter (1 cup, softened): Adds rich flavor and a melt-in-your-mouth crumb—don’t use cold butter!
Granulated sugar: Brings the cake to just the right level of sweetness and helps keep it moist.
Lemon juice and zest (2 lemons): The star of the show—use fresh for bold, tangy flavor in every bite.
Eggs (4 large): Give structure, moisture, and richness to the batter.
Buttermilk: Makes the crumb tender and keeps the cake incredibly moist without heaviness.
Vanilla extract: Adds warmth and brings out the flavors of lemon and berries.
Fresh blueberries (tossed with 1 Tbs flour): Prevents the berries from sinking and ensures a juicy pop of flavor in every slice.
Powdered sugar (for glaze): Creamy smooth, it’s the perfect partner for lemon juice in the glaze.
Lemon juice (for glaze): Keeps the topping bright and zingy, making every bite refreshing.

How to Make Lemon Blueberry Sheet Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350 degrees F. Grease a 9×13 baking dish well, and for extra insurance, line it with parchment paper so there’s a generous overhang on the long sides. This little trick makes lifting out the finished cake a breeze and saves you from any sticky situations later on!

Step 2: Mix the Dry Ingredients

In a medium mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisking them together means you’ll have even leavening and seasoning throughout. Set this bowl aside—you’ll add it to the wet mixture a little later.

Step 3: Cream Butter and Sugar

Using a stand mixer with the paddle attachment (or a hand mixer), beat the butter and granulated sugar together until the mixture is light, fluffy, and almost pale in color. This step is crucial: it creates tiny air pockets, resulting in that tender, cake-shop texture when baked. Don’t rush it—aim for at least 3-4 minutes on medium speed.

Step 4: Add Wet Ingredients

Beat in the eggs one at a time, mixing well after each addition. Pour in the vanilla extract and the buttermilk, blending everything until smooth and creamy. You might notice it looks a little curdled—that’s just the buttermilk working its magic with the butter, and it’ll smooth out as you mix in the dry ingredients.

Step 5: Combine and Flavor

Gently add your whisked dry ingredients to the mixer, mixing on low until you no longer see dry flour. Scrape the sides and bottom of the bowl, making sure your batter is evenly mixed. Now, fold in the lemon juice and zest for that irresistible citrusy aroma.

Step 6: Fold in the Blueberries

Toss those beautiful fresh blueberries with a tablespoon of flour—that’s the secret to keeping them suspended in the cake rather than sinking to the bottom. Fold them in gently with a spatula, taking care not to squash the berries so you get perfect little bursts of blueberry all throughout the cake.

Step 7: Bake

Pour your batter evenly into the prepared baking dish, smoothing the top so you get an even layer. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the Lemon Blueberry Sheet Cake cool completely right in the pan if you like, or carefully lift it out onto a rack using the parchment overhang.

Step 8: Glaze and Decorate

While the cake cools, whisk together the powdered sugar and lemon juice until there are no lumps and you have a pourable, smooth glaze. Drizzle generously over the cooled cake, letting it drip down the sides. If you want, garnish with extra blueberries, lemon slices, or zest for a show-stopping finish!

How to Serve Lemon Blueberry Sheet Cake

Garnishes

Take your Lemon Blueberry Sheet Cake to the next level with the simplest finishing touches: a shower of freshly grated lemon zest, a scatter of extra blueberries, or even thin lemon rounds over the glaze. If you want a little more flair, sprinkle with powdered sugar just before serving.

Side Dishes

This cake shines all on its own but pairs beautifully with light accompaniments. Try serving alongside freshly whipped cream, a scoop of vanilla ice cream, or a dollop of lemon curd for true citrus lovers. For brunch, go with a simple fruit salad or crisp glass of lemonade to round out the meal.

Creative Ways to Present

Slice the Lemon Blueberry Sheet Cake into neat squares for easy-to-grab picnic treats, or cut into larger rectangles for a dramatic dessert plate. For a party, you could even use mini cookie cutters to create fun shapes and stack them parfait-style with whipped cream and berries in small glasses. The options are as sunny as the cake itself!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Lemon Blueberry Sheet Cake covered tightly at room temperature for up to two days, or store in the fridge for up to a week. Just make sure to keep it airtight to avoid the cake drying out and to protect that lovely glaze.

Freezing

This cake freezes like a dream! Simply wrap individual slices or the whole (unglazed) cake in plastic wrap, then foil, and pop into a zip-top freezer bag. It’ll stay fresh for up to three months. When you’re ready to serve, thaw overnight in the fridge and glaze just before enjoying.

Reheating

If you enjoy your cake slightly warm, pop individual pieces in the microwave for about 10-15 seconds. If you’ve frozen the whole cake, let it defrost and then warm in a low oven (300 degrees F) for 10 minutes, uncovered. This brings back the just-baked texture and makes the citrus flavors sing.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Just make sure to use them straight from the freezer and toss them in flour as directed—this helps prevent them from bleeding into the batter and keeps them evenly distributed throughout the Lemon Blueberry Sheet Cake.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, you can easily make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk, letting it sit for 5 minutes. This keeps the crumb as tender as the original recipe intends.

Do I have to use parchment paper?

Parchment paper isn’t strictly necessary but highly recommended! It makes removing the Lemon Blueberry Sheet Cake from the pan clean and easy, especially once it’s glazed and ready to slice. If you skip it, just make sure to grease your pan really well.

Can I make this cake gluten-free?

Yes! Swap the all-purpose flour for your favorite measure-for-measure gluten-free flour blend. Just be sure it’s meant for baking and contains a binding agent like xanthan gum so the Lemon Blueberry Sheet Cake holds together well.

Is it possible to double the recipe?

You bet—if you’re feeding a crowd or want more leftovers, double all the ingredients and bake in two pans or one large sheet pan. Just keep an eye on the bake time, as a larger cake may take a bit longer to cook through.

Final Thoughts

I truly hope you’ll give this Lemon Blueberry Sheet Cake a try—it’s a sunshiny, berry-filled masterpiece that’s perfect for brightening up any day. The easy prep and big flavor make it a keeper for your dessert rotation, and I can’t wait for you to taste just how delightful homemade sheet cake can be!