Lemon Blueberry Sheet Cake Recipe
This Lemon Blueberry Sheet Cake is a bright, fluffy, and moist one-pan dessert bursting with zesty lemon and juicy blueberries. Perfect for brunches, picnics, showers, or spring celebrations, it’s an easy-to-make treat that balances sweet, tart, and tangy flavors in every bite.
Equipment
- 9x13-inch sheet pan
- Stand or hand mixer
- Zester or microplane
- Mixing bowls
- Whisk and spatula
- Cooling rack
- Parchment paper (optional)
Ingredients
Cake Batter:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 ½ teaspoons vanilla extract
- 2 ½ cups cake flour (or all-purpose flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk (or plain Greek yogurt)
- 1 ½ cups blueberries (fresh or frozen)
- 1 tablespoon flour (for tossing blueberries)
Optional Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9x13-inch baking pan.
- Cream butter and sugar in a large bowl until pale and fluffy (3–4 minutes).
- Beat in eggs one at a time. Add lemon zest, lemon juice, and vanilla. Mix well.
- In a separate bowl, whisk dry ingredients: flour, baking powder, baking soda, and salt.
- Add the dry mix to the wet in three parts, alternating with buttermilk. Mix just until combined.
- Toss blueberries in 1 tablespoon flour and gently fold into the batter.
- Spread batter evenly in pan. Bake for 35–40 minutes, or until a toothpick comes out clean.
- Let the cake cool completely before glazing or frosting.
- For the glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cake.
Notes
- Frozen blueberries? Don’t thaw—fold them in directly after coating in flour to avoid streaking.
- Buttermilk substitute: Mix 1 tbsp lemon juice or vinegar with 1 cup milk. Let sit 10 mins.
- Cupcake option: Divide batter into muffin tins, reduce baking time to 18–20 minutes.
- Storage: Keep covered at room temp for 2 days or refrigerated for up to 5. Freeze slices wrapped well for up to 2 months.
- Glaze vs. Frosting: Lemon glaze adds light zing; cream cheese frosting adds richness.