What is it about lemon and blueberry that just feels like summer in every bite? Maybe it’s the burst of juicy berries or the zingy lemon that makes you want to sit outside barefoot with a fork in one hand and a chilled drink in the other. Either way, this lemon blueberry sheet cake is everything I want on a warm afternoon—bright, simple, and absolutely packed with flavor.
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Why You’ll Love This Lemon Blueberry Sheet Cake
This lemon blueberry sheet cake is a quick summer dessert that doesn’t skimp on flavor or joy. It comes together with everyday pantry staples, plus a couple of fresh ingredients you may already have on hand.
The cake is soft and fluffy, thanks to buttermilk and creamed butter. Meanwhile, the lemon zest and juice bring a sunny brightness that pairs perfectly with sweet, juicy blueberries.
It’s the kind of recipe you can make in under an hour, then bring to a BBQ, birthday, or any summer hangout. And because it’s a sheet cake, it’s easy to serve to a crowd—just slice and go!
Ingredients You’ll Need
For the Cake
- All-purpose flour
- Granulated sugar
- Unsalted butter, softened
- Eggs
- Vanilla extract
- Buttermilk
- Baking powder
- Baking soda
- Salt
- Lemon zest and fresh lemon juice
- Fresh blueberries
For the Lemon Glaze
- Powdered sugar
- Lemon juice
Optional Garnish
- Extra blueberries
- Thin lemon slices or zest curls
How to Make Lemon Blueberry Sheet Cake
Step 1 – Prepare the Pan and Oven
Preheat your oven to 350°F (175°C), the ideal temperature for baking a moist, golden lemon blueberry sheet cake. Grab a 9×13-inch baking dish and grease it well with butter or nonstick spray, making sure to get into the corners. Next, line the dish with parchment paper, pressing it flat against the bottom and up the sides. Let the paper hang over the longer edges by a couple of inches. This little trick helps you lift the lemon blueberry sheet cake out cleanly once it’s baked and cooled, giving you neat slices and an easy time serving or glazing.
Step 2 – Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until everything is well combined. This step may seem simple, but it’s key to ensuring your lemon blueberry sheet cake rises evenly and has a tender crumb. Mixing the dry ingredients separately helps distribute the leavening agents, so you don’t get uneven pockets of texture later. Once the dry mix is ready, set it aside and move on to the wet ingredients. Taking this extra minute now makes a big difference in the final texture of your lemon blueberry sheet cake—it’s worth the small effort!
Step 3 – Cream Butter and Sugar
In a stand mixer or using a hand mixer, beat the softened butter and sugar together on medium speed until the mixture turns pale, creamy, and fluffy—this usually takes about 2 to 3 minutes. Don’t rush this step, as it helps create a tender crumb in your lemon blueberry sheet cake. Next, add the eggs one at a time, mixing well after each addition so they fully incorporate. Scrape down the sides of the bowl as needed. Then, pour in the vanilla extract and buttermilk, continuing to mix on low speed until the batter looks smooth and well combined.
Step 4 – Combine and Add Flavor
Add the dry ingredients to the wet mixture in two parts, mixing gently after each addition. Stir just until the flour disappears—overmixing at this stage can make the cake dense. Once everything looks smooth and well combined, pour in the fresh lemon juice along with the lemon zest. Give it one final stir to blend the citrus evenly throughout the batter. This is where your lemon blueberry sheet cake really starts to come alive. The fresh lemon brightens the flavor and adds a zesty aroma that makes the whole kitchen smell amazing, even before the cake hits the oven.
Step 5 – Fold in Blueberries
Using a spatula, gently fold in the fresh blueberries. Try not to stir too much so they don’t sink or burst.
Step 6 – Bake and Cool
Pour the batter into your prepared dish. Smooth the top and bake for 40–45 minutes. You’ll know it’s done when a toothpick comes out with a few moist crumbs. Let it cool completely before glazing.
Make the Lemon Glaze
In a small bowl, whisk powdered sugar and lemon juice until the glaze is silky smooth. It should pour easily but still hold some shape.
Once the cake is fully cooled, drizzle the glaze over the top. Let it last for at least 10–15 minutes. You can garnish with more blueberries or thin lemon slices if you’re feeling extra.
Pro Tips for Success
Use parchment paper with overhang. This makes removing the cake simple and keeps the edges looking clean.
Toss blueberries into a little flour before folding them in. This helps prevent sinking.
Don’t overmix after adding flour. Just combine until smooth so your cake stays tender.
Always wait until the cake is cool before adding the glaze. Otherwise, it’ll melt right in.
Variations & Serving Ideas
Swap blueberries for raspberries or blackberries for a fun twist. Each brings its own charm and flavor.
Serve this cake chilled for a firmer texture, or at room temp for a softer bite.
Top your lemon blueberry sheet cake with whipped cream or a scoop of vanilla ice cream for extra indulgence.
Lemon Blueberry Sheet Cake Recipe
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Lemon Blueberry Sheet Cake That Tastes Like Summer
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
This lemon blueberry sheet cake is soft, fluffy, and filled with zesty lemon flavor and juicy fresh blueberries. Topped with a simple lemon glaze, it’s the perfect summer dessert for BBQs, birthdays, or any casual gathering.
Ingredients
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
2 tablespoons lemon juice
2 teaspoons lemon zest
1 ½ cups fresh blueberries
1 tablespoon flour (for tossing blueberries)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×13 baking dish and line with parchment paper, leaving overhang on the long sides.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a stand mixer or using a hand mixer, cream together the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, then mix in vanilla and buttermilk until just combined.
5. Gradually add the dry ingredients to the wet mixture, mixing until just blended.
6. Stir in the lemon juice and lemon zest until evenly combined.
7. Toss the blueberries in 1 tablespoon of flour, then gently fold them into the batter using a spatula.
8. Pour batter into the prepared baking dish and smooth the top.
9. Bake for 40–45 minutes, or until a toothpick inserted comes out with moist crumbs.
10. Allow cake to cool completely before adding glaze or serving.
Notes
Optional: Lift cake from the pan using parchment overhang before glazing for a cleaner presentation.
The glaze can be made by mixing 1 cup powdered sugar with 2 tablespoons lemon juice until smooth.
Let the glaze harden before slicing.
Store covered at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 25g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Explore Similar Recipes
If you love fruit-forward desserts, you might also enjoy this how to make blueberry compote for pancakes or yogurt . Or check out our chewy brookies recipe combining brownie and cookie layers for something rich and fun. For fall vibes, these easy pumpkin muffins with soft texture are always a hit. And when chocolate cravings hit, this rich and indulgent chocolate cobbler dessert really delivers.
FAQ
Do you have to refrigerate lemon blueberry cake?
Not necessarily. You can store it at room temperature for up to 3 days, tightly covered. If your kitchen is warm, though, refrigerate it to keep it fresh longer.
How do you keep a sheet cake moist?
Don’t overbake it, and use buttermilk in the batter. Also, storing it covered helps keep in the moisture. You can even wrap individual slices for extra care.
How long will lemon cake keep?
It’ll stay good at room temp for 2–3 days, or in the fridge up to 5 days. You can also freeze slices (unglazed) for up to 2 months.
Why do lemon and blueberry go well together?
Lemon brings a bright acidity that balances the natural sweetness of blueberries. Together, they make a fresh, lively flavor that feels light but indulgent.
Final Thoughts
This lemon blueberry sheet cake is more than just a dessert—it’s the kind of treat that feels like summer on a plate.It’s easy to make, easy to share, and just the right balance of tangy, sweet, and soft. Whether you’re baking for a party or just a sunny weekend, this cake hits the spot.
If you give it a try, I’d love to hear how it turned out! Leave a comment or tag me on Instagram or Pinterest . Happy baking!