Lemon Blueberry Sheet Cake

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Lemon Blueberry Sheet Cake is my go-to dessert when I need to feed a crowd without spending hours in the kitchen, and honestly, it’s become one of the most requested recipes in my entire collection. The first time I brought this to a summer BBQ, it disappeared in minutes and I had at least five people ask for the recipe before I even finished my burger. The combination of bright, tangy lemon with sweet, juicy blueberries in a tender, moist cake is absolutely perfect for any occasion. Plus, it bakes in one big pan, which means minimal cleanup and maximum deliciousness.

What Makes This Cake Special?

Lemon Blueberry Sheet Cake is a simple single-layer cake baked in a 9×13 inch pan that serves a crowd beautifully. The cake itself is incredibly moist and tender with fresh lemon zest throughout, while plump blueberries dot every slice. It’s topped with a sweet lemon glaze that soaks into the warm cake and creates this amazing citrus flavor in every bite. What makes this different from regular cake is the convenience factor because you don’t need to worry about layers, fancy frosting, or complicated decorating. It’s straightforward, delicious, and absolutely crowd-pleasing.

Ingredients You’ll Need

Let’s break down everything that goes into making this wonderful Lemon Blueberry Sheet Cake. The ingredient list is refreshingly simple and uses mostly pantry staples.

For the Cake:

• All-purpose flour (2½ cups): Forms the structure of your cake. Spoon it into your measuring cup and level it off for accurate measurement.
• Granulated sugar (1½ cups): Sweetens the cake and helps keep it moist. Don’t reduce this or your cake will be less tender.
• Baking powder (2 teaspoons): Provides the lift that creates a light, fluffy texture.
• Baking soda (½ teaspoon): Works with the buttermilk to add extra rise and tenderness.
• Salt (½ teaspoon): Balances the sweetness and makes all the flavors more pronounced.
• Eggs (3 large): Room temperature eggs blend better and create a more even crumb. They add richness and structure.
• Buttermilk (1 cup): The secret to incredibly moist cake. The acidity tenderizes the gluten perfectly. No buttermilk? Mix regular milk with a tablespoon of lemon juice.
• Vegetable oil (½ cup): Oil-based cakes stay moist longer than butter-based ones. You could use melted coconut oil if you prefer.
• Vanilla extract (1 teaspoon): Pure vanilla adds depth and rounds out the lemon flavor beautifully.
• Fresh lemon zest (from 2 lemons): This is where the bright lemon flavor comes from. Use a microplane for the finest zest and avoid the bitter white pith.
• Fresh lemon juice (¼ cup): Adds tanginess and brightens all the other flavors in your Lemon Blueberry Sheet Cake.
• Fresh blueberries (2 cups): Toss them in a tablespoon of flour before folding into the batter to prevent them from sinking. Frozen berries work too but don’t thaw them first.

For the Lemon Glaze:

• Powdered sugar (2 cups): Creates a sweet glaze that soaks into the warm cake beautifully.
• Fresh lemon juice (¼ cup): Thins the powdered sugar and adds that bright citrus punch.
• Lemon zest (from 1 lemon): Adds extra lemon flavor and looks pretty in the glaze.
• Vanilla extract (½ teaspoon): Just a touch to round out the flavors.

Simple Steps to Make It

Alright, let’s make this delicious Lemon Blueberry Sheet Cake. The process is straightforward and perfect for bakers of any skill level. Just follow along and you’ll have a beautiful cake in no time.

Prep Your Pan

Preheat your oven to 350°F. Grease a 9×13 inch baking pan generously with butter or cooking spray, then line it with parchment paper leaving some overhang on the sides. This makes removing the cake super easy later. You could also just grease and flour the pan if you prefer.

Mix the Dry Ingredients

In a large bowl, whisk together your flour, sugar, baking powder, baking soda, and salt until everything is well combined. Make sure there are no lumps because you want an even distribution of leavening agents throughout your Lemon Blueberry Sheet Cake.

Combine Wet Ingredients

In another bowl, whisk the eggs, buttermilk, oil, vanilla extract, lemon zest, and lemon juice until smooth and well blended. The mixture should be pale yellow and smell absolutely amazing from all that fresh lemon.

Bring It Together

Pour the wet ingredients into the dry ingredients and mix on medium speed or by hand until just combined. Don’t overmix because that creates tough cake. A few small lumps are totally fine.

Toss your blueberries with a tablespoon of flour in a small bowl. This light coating helps prevent them from sinking to the bottom of the cake. Gently fold the floured blueberries into the batter, being careful not to crush them.

Bake to Perfection

Pour the batter into your prepared pan and spread it evenly. Give the pan a gentle tap on the counter to release any air bubbles. Bake for 35-40 minutes until the top is golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

The cake should spring back when lightly touched. Let it cool in the pan on a wire rack for about 10 minutes before adding the glaze.

Make the Glaze

While your cake is cooling, whisk together the powdered sugar, lemon juice, lemon zest, and vanilla in a bowl until smooth. The glaze should be thick but pourable. If it’s too thick, add a teaspoon more lemon juice. If it’s too thin, add more powdered sugar.

Glaze and Serve

While the Lemon Blueberry Sheet Cake is still warm, poke holes all over the top with a skewer or toothpick. Pour the lemon glaze over the entire surface, using a spatula to spread it evenly. The glaze will soak into those holes and create pockets of sweet lemony goodness throughout the cake. Let it cool completely before slicing and serving.

Perfect Pairings

This Lemon Blueberry Sheet Cake is wonderful on its own, but it’s even better with a few simple additions. I love serving it with a dollop of freshly whipped cream or vanilla ice cream on the side. The cool creaminess pairs beautifully with the bright citrus flavor. For brunch or afternoon tea, serve it alongside fresh coffee or iced tea. You could also add fresh berries on top for extra color and freshness. If you’re serving a variety of desserts, this pairs wonderfully with richer chocolate options like my Chocolate Fudge Layer Cake to give guests different flavor profiles to choose from.

Expert Tips for Success

• Use fresh lemons always: Bottled lemon juice just doesn’t compare to fresh. The bright, vibrant flavor of fresh lemon zest and juice is essential for this Lemon Blueberry Sheet Cake.
• Don’t overmix the batter: Mix just until the flour disappears. Overmixing develops gluten and creates tough, dense cake instead of tender and light.
• Flour your blueberries: This simple trick prevents them from sinking to the bottom. Toss them in a tablespoon of flour before gently folding into the batter.
• Poke holes for glaze: Those holes allow the glaze to soak into the cake instead of just sitting on top. This creates amazing flavor throughout every bite.
• Glaze while warm: The warm cake absorbs the glaze much better than cold cake. Don’t skip this step for the best results.
• Room temperature ingredients: Cold eggs and buttermilk don’t blend as smoothly. Set them out 30 minutes before you start baking.
• Test for doneness early: Start checking your cake at 35 minutes. Every oven is different, and overbaking creates dry cake.
• Make it ahead: This cake stays moist and delicious for days. You can bake it a day ahead and store it covered at room temperature.

Your Questions Answered

Can I use frozen blueberries?

Yes, absolutely! Frozen blueberries work great in this Lemon Blueberry Sheet Cake. The key is not to thaw them first because that makes them release too much juice. Toss the frozen berries in flour straight from the freezer, then fold them into the batter. You might need to add 2-3 minutes to the baking time.

How long does this cake stay fresh?

Stored covered at room temperature, this cake stays moist and delicious for up to 4 days. You can also refrigerate it for up to a week, though I prefer the texture at room temperature. The lemon glaze actually helps seal in moisture and keeps the cake from drying out.

Can I make this without buttermilk?

Sure! Make your own buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling it to the 1 cup mark with regular milk. Let it sit for 5 minutes until it curdles slightly, then use it just like buttermilk. The acidity is what makes the cake tender, so this substitute works perfectly.

Can I double this recipe?

Yes, you can double the recipe and bake it in a half sheet pan (18×13 inches) for an even larger crowd. Just increase the baking time to 40-45 minutes and check for doneness with a toothpick. This is perfect for big gatherings, potlucks, or parties where you need to feed a lot of people.

Why This Cake Is a Winner

Lemon Blueberry Sheet Cake is one of those recipes that checks every box. It’s simple enough for beginner bakers but impressive enough for special occasions. The bright lemon flavor paired with sweet blueberries creates this perfect balance that appeals to almost everyone. It’s not overly sweet, making it suitable for brunch, afternoon tea, or dessert. The fact that it bakes in one pan and feeds a crowd makes it incredibly practical. Whether you’re taking it to a potluck, serving it at a baby shower, or just want a delicious homemade cake, this recipe delivers every single time.

Developing This Recipe

I created this Lemon Blueberry Sheet Cake recipe after attending a friend’s garden party where someone brought a similar cake that disappeared instantly. I was determined to recreate it at home. My first attempt had way too much lemon and was almost sour, so I dialed back the juice and focused more on the zest for flavor. The second batch didn’t have enough blueberries, and people commented that they wanted more fruit in every bite. By the third try, I had the proportions perfect. The glaze was another learning curve because my first version was too thin and just slid off the cake. Adding more powdered sugar and poking holes in the cake solved that problem beautifully. Now this is one of my most reliable recipes, and I make it all the time for summer gatherings and family celebrations. For more fresh, fruity dessert ideas and seasonal baking inspiration, check out my Pinterest page where I share all my favorite recipes.