Print

Lemon Blueberry Sheet Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Lemon Blueberry Sheet Cake recipe is bursting with fresh blueberries and tangy lemon flavor, making it a perfect dessert for spring and summer. With simple ingredients and easy-to-follow steps, this soft and moist cake is great for parties, picnics, or any time you crave a fruity treat. The fresh lemon glaze adds the perfect finishing touch!

Ingredients

Scale

  • 2 cups all-purpose flour

  • 2 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 cup unsalted butter, softened

  • 1 ½ cups granulated sugar

  • 4 large eggs

  • 1 tbsp lemon zest

  • ¼ cup fresh lemon juice

  • 1 tsp vanilla extract

  • 1 cup sour cream

  • 1 ½ cups fresh or frozen blueberries (tossed in 1 tbsp flour)

For Lemon Glaze:

  • 1 cup powdered sugar

  • 2–3 tbsp lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch sheet cake pan.

  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.

  3. In a large bowl, cream butter and sugar until light and fluffy.

  4. Beat in eggs one at a time, then add lemon zest, juice, and vanilla.

  5. Mix in sour cream until smooth. Gradually add dry ingredients.

  6. Gently fold in blueberries.

  7. Pour batter into prepared pan and smooth the top.

  8. Bake for 35–40 minutes or until a toothpick inserted comes out clean.

  9. Cool completely. Mix glaze ingredients and drizzle over cake before serving.

Notes

  • Tossing blueberries in flour prevents them from sinking.

  • For extra lemon flavor, add more zest or use lemon extract.

  • Can be stored in an airtight container for up to 3 days.

Nutrition

Find it online: https://camilarecipes.com/lemon-blueberry-sheet-cake-recipe/