Lemon Blueberry Sheet Cake Recipe

There's something about the scent of lemon and blueberry baking together that fills the whole house with summer joy. This lemon blueberry sheet cake is soft, fluffy, and bursting with tart berries and bright citrus flavor—it’s everything you want in a warm-weather dessert.

this Recipe

I first made this cake on a whim after a morning of blueberry picking with my kids. With a few lemons already in the fridge and a craving for something sweet, this recipe practically created itself. It's now a go-to for potlucks, birthdays, and Sunday dinners alike.

Let’s dive into what makes this cake so irresistible.

Why You’ll Love This Lemon Blueberry Sheet Cake

Get ready to meet your new favorite dessert. This lemon blueberry sheet cake is the perfect blend of simplicity and deliciousness.

First off, it's a one-pan wonder. That means no layering, no fancy decorating—just mix, pour, and bake. It’s ideal for casual gatherings, last-minute get-togethers, or anytime you want something sweet without a lot of fuss.

The flavor combination is a total crowd-pleaser. The tartness of the lemon balances the natural sweetness of the blueberries, and the tender crumb of the cake makes every bite melt in your mouth. It’s bright, fresh, and just sweet enough.

You’ll also love how budget-friendly it is. Made with pantry staples and seasonal fruit, this cake stretches far and feeds a crowd without emptying your wallet.

And don’t underestimate how versatile it is. You can easily swap in frozen berries, add a lemon glaze on top, or even turn it into cupcakes if you’re feeling adventurous.

This recipe is easy enough for beginners but satisfying enough for experienced bakers. Let’s take a look at the ingredients that make it shine.

Ingredients Notes

The beauty of this lemon blueberry sheet cake lies in its straightforward ingredient list. Each item plays a key role in achieving the cake’s tender texture and vibrant flavor.

All-purpose flour forms the base of the cake, providing the structure and softness we’re after. Be sure to measure it correctly—either by spooning it into the measuring cup and leveling it off or using a kitchen scale. Too much flour and the cake can turn dense.

Fresh lemons are essential here. We’re using both the zest and the juice, which gives the cake a real citrus punch. Zest your lemons before juicing them, and try to use unwaxed lemons if you can. The zest adds aromatic oils that elevate the entire flavor profile.

Blueberries, of course, are the star. Fresh blueberries are ideal, but you can absolutely use frozen ones—just don’t thaw them first, and toss them with a tablespoon of flour to prevent bleeding. Their bursts of juicy sweetness are what make this cake special.

Buttermilk adds a subtle tang and keeps the crumb super moist. If you don’t have buttermilk, you can make a quick substitute by adding a tablespoon of lemon juice to a cup of milk and letting it sit for five minutes.

For equipment, all you’ll need is a standard 9x13-inch baking pan, a couple of mixing bowls, and a hand or stand mixer for creaming the butter and sugar. Simple tools, stunning results.

How To Make This Lemon Blueberry Sheet Cake

Making this cake is surprisingly simple, even for novice bakers. Follow these steps and you’ll have a gorgeous, golden cake ready to slice in no time.

Start by preheating your oven to 350°F (175°C) and greasing a 9x13-inch baking pan. You can use butter, baking spray, or line it with parchment paper if you want easy removal. While the oven heats, zest and juice your lemons and set them aside.

In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy. This step is key—it helps create a light and airy crumb. Beat for at least 3-4 minutes on medium-high speed until the mixture is pale and fluffy.

Next, add your eggs one at a time, mixing well after each addition. Then stir in the lemon zest and juice, along with the vanilla extract. At this point, the batter will smell incredible—bright and citrusy, like summer in a bowl.

In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Slowly alternate adding the dry mixture and the buttermilk to the wet ingredients, mixing just until combined. Don’t overmix, or the cake may become tough.

Finally, gently fold in your blueberries, reserving a few for the top of the batter if you want a pretty presentation. Pour the batter into the prepared pan, smoothing it out evenly. Sprinkle the reserved berries over the top and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for about 20 minutes before slicing or topping it with your favorite glaze or dusting of powdered sugar. Total time from start to finish? Just about an hour—perfect for weekend baking or a quick dessert fix.

Storage Options

One of the best things about this cake—aside from how it tastes—is how well it stores. That means you can bake it ahead of time and still enjoy fresh, flavorful slices all week long.

At room temperature, this cake keeps beautifully for up to 3 days. Just make sure to store it in an airtight container or cover the pan tightly with plastic wrap or foil to prevent it from drying out.

If you want to keep it longer, pop it in the refrigerator. It will stay moist and delicious for up to 5 days when stored properly. Let slices come to room temperature before serving, or warm them briefly in the microwave for that just-baked texture.

To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe bag or container. Frozen cake will keep well for up to 2 months. To serve, just thaw at room temperature for about an hour or heat in the microwave for 20-30 seconds.

Reheating is easy: a quick zap in the microwave brings back the moisture and makes the berries extra juicy. It’s one of those cakes that tastes just as good—if not better—the next day.

Variations and Substitutions

One of my favorite things about this lemon blueberry sheet cake is how adaptable it is. Once you’ve nailed the base recipe, there are so many fun ways to mix things up.

Try swapping the blueberries for raspberries, blackberries, or even chopped strawberries. Just like blueberries, they add a sweet burst of fruit and pair beautifully with lemon.

For a more decadent twist, add a lemon glaze made from powdered sugar and fresh lemon juice. Drizzle it over the top once the cake has cooled for an extra hit of citrusy sweetness.

You can also add poppy seeds to the batter for a nod to lemon poppy seed muffins. Just a tablespoon or two adds a subtle crunch and earthy depth.

If you’re avoiding dairy, you can make this cake with non-dairy milk and vegan butter. Use lemon juice to curdle the plant-based milk into a buttermilk substitute—it works surprisingly well!

And for a lighter version, feel free to cut back a bit on the sugar or use Greek yogurt in place of part of the butter. You’ll still get a moist crumb with a slightly tangy twist.

Once you get comfortable with the basic recipe, don’t be afraid to experiment. This is a cake that forgives a lot and still delivers big flavor.

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