Lemon Blueberry Sheet Cake: A Bright and Easy Dessert for Every Occasion

This lemon blueberry sheet cake isn’t just delicious—it’s simple to make, perfect for a crowd, and topped with a tangy lemon glaze that adds the perfect finishing touch. Whether you’re planning a family brunch, looking for a go-to dessert for potlucks, or just want something fresh and fruity for the weekend, this recipe is a must-try.

In this article, you’ll learn how to make this flavorful blueberry lemon sheet cake from scratch, including helpful tips, step-by-step instructions, and common substitutions. By the end, you’ll feel confident in baking a lemon blueberry sheet cake that looks as good as it tastes.

Why You’ll Love This Lemon Blueberry Sheet Cake

Making desserts at home should feel rewarding—not overwhelming. That’s where this lemon blueberry sheet cake shines. It’s one of those easy-to-follow recipes that gives you beautiful results without a ton of effort. Here’s why you’ll want to save this one in your favorites:

• Quick prep time – You only need 20 minutes to get the batter ready.
• Reliable results – The texture is soft, moist, and never dry.
• Crowd-friendly – Serves up to 16 people, ideal for gatherings.
• Fresh flavor – Real lemon juice and zest brighten every bite.
• Naturally sweet – Blueberries bring bursts of juicy sweetness.
• Simple glaze – Two ingredients, and it sets beautifully on top.

Whether you call it a blueberry sheet cake, a lemon blueberry sheet cake, or simply the best cake you’ve made all year—it checks all the boxes.

Lemon Blueberry Sheet Cake Ingredients

You don’t need anything fancy to make this recipe work. Most of the ingredients are pantry staples, and the fresh elements (lemons and blueberries) are easy to find, especially during spring and summer.

Main Cake Ingredients

Quantity	Ingredient	Notes
3 cups	All-purpose flour	Use a gluten-free blend if needed
2 tsp	Baking powder	Provides rise and fluffiness
1/2 tsp	Baking soda	Adds lift and balances the buttermilk
1 1/4 tsp	Salt	Enhances overall flavor
1 cup	Unsalted butter	Softened; for richness and moisture
1 1/2 cups	Granulated sugar	Sweetens and helps with browning
4	Large eggs	Adds structure and richness
1 cup	Buttermilk	Makes the crumb tender and soft
2 tsp	Vanilla extract	Rounds out the lemon flavor
1 1/2 cups	Fresh blueberries	Toss with flour to prevent sinking
1 Tbsp	All-purpose flour	For coating the berries
1/4 cup	Lemon juice	Freshly squeezed for best results
Zest of 2	Lemons	Adds aromatic lemon flavor

Lemon Glaze Ingredients

Quantity	Ingredient	Notes
2 1/2 cups	Powdered sugar	Sifted for a smooth finish
1/3 cup	Lemon juice	Adjust based on desired glaze texture

This cake doesn’t need any fancy extracts or hard-to-pronounce ingredients. The simplicity is part of what makes it so special—and why you’ll want to come back to it again and again.

How to Make Lemon Blueberry Sheet Cake from Scratch

If you’ve ever made a classic vanilla or chocolate sheet cake, you’ll find this one just as easy, with an extra layer of flavor thanks to the lemon and blueberries. Here’s how to bring it all together.

Step 1 – Prep Your Pan and Oven

Before you start mixing, make sure your tools are ready to go. Preheat your oven to 350°F. Grease a 9×13-inch baking dish lightly with butter or nonstick spray. For easier cleanup and to help lift the cake out cleanly, line the dish with parchment paper. Leave a bit of overhang on the long sides.

Step 2 – Mix the Dry Ingredients

In a medium bowl, whisk together:

• 3 cups of flour
• 2 teaspoons of baking powder
• 1/2 teaspoon of baking soda
• 1 1/4 teaspoons of salt

Set this aside. This mix gives your cake its structure and keeps it soft, not dense.

Step 3 – Cream the Butter and Sugar

In a large mixing bowl (or stand mixer fitted with the paddle attachment), cream together the softened butter and sugar. This step should take about 2–3 minutes on medium speed.

You’re looking for a light, fluffy mixture—this is what creates air pockets in the batter and leads to that soft crumb you’re aiming for.

Step 4 – Add the Eggs, Vanilla, and Buttermilk

With the mixer on low speed:

1. Add the eggs one at a time, making sure each one is fully incorporated before adding the next.
2. Mix in the vanilla extract.
3. Slowly pour in the buttermilk. If the mixture looks slightly curdled, don’t worry—it will smooth out once the dry ingredients are added.

This step builds the creamy base that carries the lemon and blueberry flavors so well.

Step 5 – Combine the Wet and Dry Ingredients

Add the dry mixture to the wet ingredients in two parts. Mix just until everything is combined and no flour streaks remain. Don’t overmix—this can make the cake dense instead of light and fluffy.

Once it’s well blended, stir in the lemon juice and zest. The fresh lemon gives the cake a clean, vibrant flavor without being too tart.

Step 6 – Fold in the Blueberries

Before adding the blueberries, toss them with 1 tablespoon of flour. This helps keep them suspended in the batter so they don’t all sink to the bottom.

Gently fold them in using a spatula. Avoid using a mixer for this step—it can break up the berries and turn your batter purple.

Step 7 – Bake to Perfection

Pour the batter evenly into your prepared pan. Use a spatula to smooth out the top.

Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. The top should be lightly golden and spring back when touched.

Let the cake cool completely in the pan on a wire rack before adding the glaze. If you try to glaze too early, it will melt and disappear into the cake.

Making the Perfect Lemon Glaze

The glaze is what takes this lemon blueberry sheet cake to the next level. It’s glossy, sweet, and perfectly tart.

Quick Glaze Tips:

• Mix the powdered sugar and lemon juice together until smooth.
• For a thicker glaze, add more sugar. For a thinner one, add a splash more lemon juice.
• Once the cake is completely cool, pour the glaze evenly over the top.
• Let the glaze set at room temperature until it forms a light crust—this usually takes 15–20 minutes.

You can keep things simple or go all out by adding a few lemon curls or fresh blueberries on top for extra flair.

Serving and Storage Tips

You’ve baked the cake, drizzled the glaze, and now it’s time to enjoy every bite. Here’s how to make the most of your lemon blueberry sheet cake.

Best Ways to Serve It:

• With fresh whipped cream on the side
• Topped with extra blueberries or a few sprigs of mint
• As part of a spring brunch spread or afternoon tea

How to Store It:

• At room temperature – Keep it in an airtight container for up to 2 days.
• In the fridge – It’ll stay fresh for up to 5 days. Bring it to room temperature before serving.
• In the freezer – Slice the cake, wrap pieces in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the fridge or at room temperature for a few hours.

Tips for the Best Blueberry Lemon Sheet Cake

Creating a truly exceptional lemon blueberry sheet cake isn’t difficult, but a few smart tips can make a noticeable difference. If you want the perfect texture, a bold lemon flavor, and evenly distributed blueberries, these are the tips you don’t want to skip.

1. Use Fresh Lemons Whenever Possible

Bottled lemon juice might seem convenient, but nothing beats the bright, clean flavor of freshly squeezed lemons. The zest also adds a more aromatic citrus punch you just can’t replicate with store-bought juice.

• Use a microplane to zest only the yellow part of the skin—avoid the bitter white pith.
• Zest your lemons before juicing for maximum efficiency.

2. Coat the Blueberries in Flour

To prevent the blueberries from sinking to the bottom of the cake, toss them in a little flour before folding them into the batter.

• Use 1 tablespoon of flour for every 1 ½ cups of berries.
• Gently fold the berries in by hand after all other ingredients are fully combined.

This one small step makes sure your blueberry sheet cake has even distribution throughout, giving you bursts of fruitiness in every bite.

3. Don’t Overmix the Batter

Once you add the dry ingredients, mix just until the flour disappears. Overmixing at this stage can lead to a dense, chewy cake. You want a tender, soft crumb—and that comes from mixing minimally after the flour is added.

4. Use Room Temperature Ingredients

Bringing your butter, eggs, and buttermilk to room temperature before baking helps the batter come together smoothly and evenly. Cold ingredients can cause the batter to separate, affecting the final texture.

5. Allow the Cake to Cool Fully Before Glazing

It can be tempting to glaze the cake as soon as it comes out of the oven, but be patient. If you glaze it too soon, the icing will soak in and vanish, losing that beautiful glazed top. Wait until the cake is completely cool so the glaze can sit on the surface and form that classic, shiny finish.

Variations and Substitutions

Want to make this lemon blueberry sheet cake your own? You have options. Whether you’re working around dietary restrictions or just like to experiment in the kitchen, here are a few simple variations you can try:

Use Frozen Blueberries

No fresh blueberries? No problem. Frozen berries work just as well. Just keep them frozen until the moment you add them to the batter.

• Toss them in flour as you would fresh berries.
• Expect the batter to turn slightly purple from the juice—this won’t affect the taste.

Dairy-Free Option

If you need to make your blueberry lemon sheet cake dairy-free, use these swaps:

• Butter: Replace with a vegan butter substitute or neutral oil (like avocado oil).
• Buttermilk: Mix 1 cup of almond milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

Try a Cream Cheese Frosting

Not a fan of glaze? You can go with a tangy lemon cream cheese frosting instead.

• Beat 8 oz of softened cream cheese with 1/2 cup butter, 2 cups powdered sugar, and 2 tablespoons lemon juice.
• Spread evenly over the cooled cake for a richer dessert option.

Add Extra Flavor

• Add 1 tablespoon of poppy seeds for a fun twist on lemon-poppy seed cake.
• Mix in 1/2 teaspoon of almond extract along with the vanilla for a deeper flavor profile.
• Sprinkle the top with slivered almonds before baking for a subtle crunch.

FAQ About Lemon Blueberry Sheet Cake

You may still have a few questions before diving in. Here are the most common ones I hear about making the perfect blueberry lemon sheet cake.

Can I use frozen blueberries instead of fresh?

Yes, you can! Frozen blueberries are a great alternative when fresh ones aren’t in season. Just don’t thaw them before adding to the batter. Toss them with flour and fold them in frozen.

How do I store lemon blueberry sheet cake?

You can store this cake at room temperature for up to 2 days, as long as it’s covered tightly. For longer storage:

• In the fridge: Store in an airtight container for up to 5 days. Let it come to room temperature before serving.
• In the freezer: Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months.

Can I make this cake ahead of time?

Absolutely. You can bake the cake a day ahead and wait to glaze it until the next day. If you’re serving it at an event or gathering, this makes the process less stressful and allows the flavors to meld beautifully.

Why did my blueberries sink to the bottom?

This usually happens when the batter is too thin or the berries aren’t coated in flour. To prevent sinking, always:

• Toss blueberries in a tablespoon of flour.
• Gently fold them in with a spatula (don’t use a mixer at this stage).

What if I don’t have buttermilk?

No worries—you can easily make a substitute:

• Add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk.
• Let it sit for 5–10 minutes until it curdles slightly.
• Use just like you would buttermilk in the recipe.

Serving Suggestions for Your Blueberry Sheet Cake

This lemon blueberry sheet cake is versatile. You can serve it plain, dressed up, or paired with other simple treats for a more elaborate dessert spread.

Here are some fun serving ideas:

• With whipped cream – Light, fluffy whipped cream is a great contrast to the cake’s tangy glaze.
• Topped with lemon zest – Adds a fresh pop of color and flavor.
• Paired with berries – Serve with a handful of fresh blueberries, raspberries, or strawberries on the side.
• With tea or coffee – This cake is a dream with a cup of hot Earl Grey or a strong iced coffee.
• As a brunch centerpiece – Add it to a buffet with mini quiches, fruit salad, and scones.

Why Lemon Blueberry Sheet Cake Deserves a Spot in Your Recipe Box

Out of all the easy sheet cakes you could bake, this one hits a sweet spot. It’s bright, balanced, and incredibly satisfying without being overly rich. You get that pop of juicy blueberries, the brightness of real lemon, and the soft texture that keeps people coming back for seconds (or thirds).

It’s also a wonderfully flexible dessert. Whether you’re hosting a casual get-together or looking for something to bring to a baby shower or holiday potluck, this cake never feels out of place. You don’t even need a mixer if you’re working with softened butter and a good whisk. It’s the kind of dessert that’s just as great with your morning coffee as it is after a hearty dinner.

And best of all? You made it from scratch. You know exactly what went into it—real ingredients, real fruit, and a whole lot of love.

Final Thoughts

There’s a reason so many bakers swear by this lemon blueberry sheet cake—it’s reliable, delicious, and feels like a celebration in every bite. The lemon keeps it light, the blueberries add that natural burst of sweetness, and the glaze ties everything together with a tangy finish. Whether you’re baking it for your family or bringing it to a gathering, this recipe is a guaranteed crowd-pleaser.

If this is your first time making a sheet cake from scratch, you’re in for a treat. The steps are simple, the ingredients are easy to find, and the flavor? Absolutely unforgettable.

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