hen life calls for something sweet, simple, and full of fresh flavor, this Lemon Blueberry Sheet Cake is the answer.
Bright lemon zest and juice bring tangy freshness, while juicy blueberries add bursts of sweetness in every bite.
Topped with a simple lemon glaze instead of heavy frosting, this cake is light, moist, and irresistibly refreshing.
Perfect for summer barbecues, picnics, or an easy dessert for family gatherings, this sheet cake is proof that simple recipes often make the biggest impression.
My Opinion
I’ve made this cake a handful of times now, and each time I’m reminded just how much I love the combination of lemon and blueberry.
The cake itself is moist, soft, and has that unmistakable citrusy aroma that makes your kitchen smell amazing while it bakes.
The glaze is my favorite part—it soaks slightly into the cake, giving it a tangy-sweet finish without being too heavy.
Honestly, while I usually lean toward decorated layer cakes, this recipe has made me appreciate the beauty of a no-fuss sheet cake.
It’s easy, quick, and delivers flavor that rivals any bakery treat.
Why You’ll Love This Recipe
- Easy & Quick – Minimal steps, ready in just over an hour.
- Bright & Fresh Flavor – Tangy lemon paired with juicy blueberries.
- Perfectly Moist Texture – Buttermilk and butter make the crumb tender.
- Crowd-Pleaser – Serves up to 16, ideal for parties and gatherings.
- Simple Yet Impressive – No layers, no fuss, just a gorgeous glaze.
Ingredients (Serves 16)
For the Cake:
- 3 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 ¼ tsp salt
- 1 cup butter (2 sticks), softened
- 1 ½ cups granulated sugar
- Juice and zest of 2 lemons (about ¼ cup lemon juice)
- 4 large eggs
- 1 cup buttermilk
- 2 tsp vanilla extract
- 1 ½ cups fresh blueberries, tossed with 1 tbsp flour
For the Glaze:
- 2 ½ cups powdered sugar
- ⅓ cup lemon juice
Instructions
- Prep the Pan – Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish and line with parchment paper, leaving overhang on two sides for easy lifting.
- Mix Dry Ingredients – In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter & Sugar – In a stand mixer or using a hand mixer, beat butter and sugar together until light and fluffy.
- Add Wet Ingredients – Mix in the eggs, vanilla extract, buttermilk, lemon juice, and zest until well combined.
- Combine – Slowly add the dry ingredients, mixing until no flour streaks remain.
- Fold in Blueberries – Gently stir in flour-coated blueberries with a spatula.
- Bake – Pour batter into prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Cool & Glaze – Allow the cake to cool completely. Mix powdered sugar and lemon juice until smooth, then drizzle over the cooled cake. Let glaze set before slicing.
Expert Tips & Variations
- Keep Blueberries Evenly Distributed – Tossing them in flour prevents them from sinking.
- Glaze Options – Add a touch of milk for a creamier glaze or extra zest for more zing.
- Make it Fancy – Garnish with fresh blueberries or thin lemon slices before serving.
- Sheet Pan Alternative – Bake in a larger sheet pan for a thinner cake that serves more people.
- Storage-Friendly – Great make-ahead dessert; flavors deepen as it rests.
What to Serve With It
This cake shines on its own, but it pairs beautifully with vanilla ice cream, fresh whipped cream, or a cup of hot tea. For summer parties, serve it alongside grilled dishes or a light fruit salad for a balanced menu.
Storage Instructions
- Room Temperature: Store covered for up to 2 days.
- Refrigerator: Keeps well for 4–5 days in an airtight container.
- Freezer: Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
FAQs
Can I use frozen blueberries?
Yes! Just don’t thaw them before folding into the batter to prevent excess moisture.
Do I need buttermilk?
Buttermilk adds tenderness and tang. If you don’t have it, make a substitute by adding 1 tbsp lemon juice or vinegar to 1 cup milk.
Can I double the recipe?
Absolutely—just bake in two pans or a larger sheet pan and adjust the bake time.
Does it need frosting?
Nope! The lemon glaze is enough to keep it fresh and flavorful without being heavy.
Nutrition (per serving, approx.)
- Calories: 310
- Carbs: 48g
- Protein: 4g
- Fat: 12g
- Fiber: 1g
Conclusion
This Lemon Blueberry Sheet Cake is a simple yet stunning dessert that brings together citrus brightness, juicy berries, and a glossy glaze. Whether you’re baking for a family dinner, a summer picnic, or just a cozy weekend treat, this recipe delivers flavor and ease in every slice. It’s one of those timeless cakes that feels both homey and elegant—perfect for any occasion.