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.

Lemon Blueberry Sheet Cake | Quick & Delicious Summer Treat

Name: Lemon Blueberry Sheet Cake That Tastes Like Summer
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
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)

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

Scale

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)

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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