Lemon Blueberry Sheet Cake – This Celebrated Life

A Bright & Easy Dessert Everyone Will Love

There’s something undeniably joyful about the pairing of zesty lemon and plump, juicy blueberries. This Lemon Blueberry Sheet Cake captures that fresh flavor combination in one light, moist, and irresistibly fluffy cake—baked simply in a sheet pan for fuss-free prep and serving.

Whether you’re planning a casual brunch, potluck, baby shower, or just want a cheerful dessert to brighten your day, this cake delivers. It’s low-effort but high-reward, requiring just one bowl, staple ingredients, and no decorating skills.

The best part? It’s endlessly adaptable. Glaze it with lemon icing, dust with powdered sugar, or frost with cream cheese frosting—whatever fits the mood or occasion. Easy to make, slice, and serve, this sheet cake is destined to become a repeat favorite.

What Is a Lemon Blueberry Sheet Cake?

A sheet cake is a single-layer cake baked in a rectangular pan, typically 9×13 inches. Unlike layered cakes that require stacking and frosting between tiers, sheet cakes are streamlined, serve a crowd, and store well.

In this version, bright lemon flavor infuses the cake through both zest and juice, giving each bite a sunny lift. Blueberries—either fresh or frozen—add a sweet, tart contrast that bursts with every bite. The result is a moist, tender crumb that’s rich but not heavy, fresh yet indulgent.

It’s a cake that’s perfect for warm-weather gatherings, afternoon tea, or anytime you crave something simple, seasonal, and flavorful.

Why This Cake Works – Flavor & Texture Breakdown

This recipe nails the sweet-tart balance that makes lemon and blueberry desserts so beloved. The lemon juice and zest bring citrusy brightness, while the blueberries lend natural sweetness and bursts of juiciness.

To keep the cake moist, we use buttermilk or plain yogurt—both offer subtle tang and add tenderness to the crumb. Creaming butter and sugar properly incorporates air, helping the cake rise without being dense.

The texture? Light, fluffy, and velvety—never dry. A touch of vanilla rounds out the flavor, while baking powder and baking soda ensure a reliable rise.

Optional finishing touches like a lemon glaze or cream cheese frosting enhance the cake even more. Prefer something minimal? A dusting of powdered sugar works beautifully too.

Pro Tip: Toss your blueberries in a tablespoon of flour before folding them into the batter—this prevents them from sinking and helps them stay evenly distributed throughout the cake.

Key Ingredients & Substitutions

Here’s what you’ll need to make this cake shine—and how to adapt it:

 Lemon Juice & Zest

Use fresh lemons for the most vibrant flavor. The zest adds essential oils that amplify the citrus scent and taste. Bottled lemon juice lacks the same punch, but can work in a pinch.

 Blueberries – Fresh or Frozen

Fresh blueberries hold their shape well and won’t bleed into the batter. If using frozen, don’t thaw—just toss with flour and fold in directly. Thawed berries can make the batter streaky.

 Buttermilk or Plain Yogurt

These ingredients add moisture, slight tang, and improve texture. If you don’t have buttermilk, mix 1 tablespoon lemon juice or vinegar into 1 cup of milk and let sit for 5–10 minutes.

 Cake Flour vs. All-Purpose Flour

Cake flour yields a softer, finer crumb. However, all-purpose flour works well too—just don’t overmix. For DIY cake flour, replace 2 tablespoons of each cup of AP flour with cornstarch.

 Vanilla Extract

A small amount enhances overall flavor and rounds out the lemony notes.

 Leavening Agents

Baking powder + baking soda create the lift needed for a fluffy texture. Be sure your leavening is fresh—old baking soda can cause flat cakes.

 Frosting or Glaze (Optional)

Mentioned briefly here: top with a lemon glaze (powdered sugar + lemon juice) for extra zing, or a cream cheese frosting if you prefer something rich and tangy.

Recommended Equipment for Baking Success

You don’t need fancy tools—just a few kitchen basics:

• 9×13-inch sheet pan (light metal or glass recommended)

• Stand mixer or hand mixer

• Microplane or citrus zester

• Large mixing bowl, whisk, and silicone spatula

• Cooling rack

Bonus: parchment paper can help with easy removal and cleanup.

Tips for the Perfect Sheet Cake Texture

Great cake starts with great technique. Keep these baking tips in mind:

• Use room-temperature ingredients – Butter, eggs, and dairy should be soft and slightly cool for even mixing.

• Cream butter and sugar well – Mix until pale and fluffy to incorporate air for lift.

• Don’t overmix once flour is added – Overmixing develops gluten and toughens the cake.

• Fold blueberries gently – Add them last, coated in flour, to prevent streaking or sinking.

• Check doneness with a toothpick – It should come out clean or with a few moist crumbs.

• Cool completely before glazing or frosting – This prevents melting or sogginess.

Baking at 325–350°F (160–175°C) works best—lower temps help prevent overbaking and ensure a tender crumb.

Make-Ahead, Freezing & Storage Tips

This cake is as practical as it is pretty:

• Make-ahead: Bake 1–2 days in advance and store covered at room temp for up to 2 days.

• Refrigerate: Covered, it stays fresh in the fridge for up to 5 days.

• Freeze: Slice and freeze with parchment between layers. Wrap tightly in plastic, then foil or freezer bags.

• Reheat: Thaw at room temp or reheat slices gently in the microwave for 10–15 seconds to revive moisture.

Tip: Glaze or frost only after thawing to maintain the best texture and appearance.

Step-by-Step Instructions – How to Make Lemon Blueberry Sheet Cake

Follow these simple steps to create a cake that’s bursting with bright lemon flavor and juicy berries:

 Step 1: Prep Your Oven & Pan

• Preheat oven to 350°F (175°C).

• Lightly grease a 9×13-inch baking pan or line it with parchment paper.

 Step 2: Cream the Butter & Sugar

• In a large mixing bowl, beat 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy (about 3–4 minutes).

• This step is key for a light texture—don’t rush it!

 Step 3: Add Eggs, Vanilla & Lemon

• Beat in 3 large eggs, one at a time.

• Add 1 tablespoon lemon zest, ¼ cup lemon juice, and 1 ½ teaspoons vanilla extract. Mix until combined.

 Step 4: Mix Dry Ingredients

• In a separate bowl, whisk together:

  • 2 ½ cups cake flour (or all-purpose)

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

 Step 5: Alternate Dry Mix with Buttermilk

• With mixer on low, add dry ingredients in three parts, alternating with 1 cup buttermilk or yogurt.

• Begin and end with dry ingredients. Mix just until combined.

 Step 6: Fold in Blueberries

• Toss 1 ½ cups fresh or frozen blueberries in 1 tablespoon flour.

• Gently fold them into the batter with a silicone spatula to avoid streaking.

 Step 7: Bake

• Spread batter evenly into prepared pan.

• Bake for 35–40 minutes, or until a toothpick comes out clean.

• Cool completely on a wire rack before adding glaze or frosting.

 Step 8: Glaze or Frost (Optional)

• For a lemon glaze: Whisk 1 cup powdered sugar with 1–2 tablespoons lemon juice.

• For cream cheese frosting: Blend softened cream cheese, butter, powdered sugar, vanilla, and a splash of lemon juice.

Flavor Variations & Add-Ins

This cake is versatile! Try these creative spins to customize:

 Fruit Swaps

• Raspberries, blackberries, or a mix of berries work just as well.

• Avoid overly juicy fruit like diced peaches unless drained thoroughly.

 Add-Ins

• White chocolate chips or chopped almonds for extra texture and sweetness.

• A pinch of cardamom or lavender can elevate the citrus notes.

 Frosting Ideas

• Cream Cheese Frosting: Rich and tangy—a classic combo with lemon.

• Lemon Buttercream: Whipped and airy with a sweet zing.

• Simple Glaze: Powdered sugar + lemon juice = refreshing and easy.

 Make It Lighter

• Use Greek yogurt and reduce sugar slightly for a more wholesome version.

🎉 Hosting tip: Bake as cupcakes for grab-and-go portions—just reduce baking time to 18–20 minutes.

Serving Suggestions

This Lemon Blueberry Sheet Cake is lovely served:

• At brunch with coffee, mimosas, or tea

• As a light summer dessert for BBQs or cookouts

• With a dollop of whipped cream or vanilla yogurt

• Dusted with powdered sugar and fresh lemon zest for a minimalist finish

• Cut into bite-sized squares and plated for baby showers or tea parties

For an elegant touch, garnish with fresh blueberries, edible flowers, or thin lemon slices.

Storage, Leftovers & Freezing

Keep your cake fresh and delicious:

• Room Temperature: Store covered at room temp for up to 2 days.

• Refrigeration: Keeps up to 5 days in the fridge, especially if frosted.

• Freezing: Slice and wrap each piece in plastic + foil, or use freezer bags with parchment layers. Good for up to 2 months.

• To Serve Again: Thaw overnight in the fridge or warm slightly in the microwave for 10–15 seconds.

Tip: If you plan to freeze it, hold off on adding glaze or frosting until after thawing.

Frequently Asked Questions (FAQs)

Q1: Can I use frozen blueberries?

Yes! Use them straight from the freezer (don’t thaw). Toss in flour first to prevent bleeding.

Q2: What if I don’t have buttermilk?

Substitute with 1 cup milk + 1 tablespoon lemon juice or vinegar, let sit 5–10 minutes.

Q3: Can I make this gluten-free?

Yes, use a good 1:1 gluten-free baking flour blend. Be sure to check your leavening agents are also gluten-free.

Q4: What’s the best way to zest a lemon?

Use a microplane or fine grater. Only zest the yellow skin—not the bitter white pith underneath.

Q5: Can I bake this in a different pan?

Yes! You can use:

• Two 8-inch round pans for a layer cake.

• Cupcake tins (makes about 18–24) – adjust bake time to ~18 minutes.

Q6: How do I know when the cake is done?

Insert a toothpick in the center—if it comes out clean or with a few moist crumbs, it’s done. The top should spring back slightly when touched.

Final Thoughts – A Celebration of Citrus & Simplicity

This Lemon Blueberry Sheet Cake is everything a home baker loves: simple to make, vibrant in flavor, and versatile enough for any occasion. Whether you’re baking for spring brunch, a summer picnic, or just because lemon makes you happy, this recipe delivers both joy and delicious results.

Its light crumb, fresh berries, and citrus tang make it a true crowd-pleaser. With easy ingredients, minimal prep, and big flavor, this cake earns its place as a go-to favorite in any baker’s collection.