Ever tried a dessert that makes everyone at the table go quiet cause they’re too busy enjoying every bite? That’s what happens with this lemon blueberry sheet cake. I made it last weekend for my sister’s birthday and wow no leftovers. The combo of tangy lemon and sweet blueberries creates this perfect balance that’s seriously addictive. Keep reading to discover why this lemon blueberry sheet cake needs to be your next baking project
Ingredients for Your Lemon Blueberry Sheet Cake
For the Cake
- 2 cups all-purpose flour – provides structure don’t substitute with cake flour here
- 2 tsp baking powder – helps cake rise properly use fresh for best results
- 1/2 tsp salt – balances sweetness can use kosher or table salt
- 1/2 cup unsalted butter room temp – gives richness you can sub with margarine but flavor won’t be same
- 1 1/2 cups granulated sugar – sweetens the cake can reduce to 1 1/4 cups if you prefer less sweet
- 3 large eggs – binds everything together room temp works best
- 2 tbsp lemon zest – brings that fresh citrus flavor use organic lemons if possible
- 1/3 cup fresh lemon juice – adds tang and moisture bottled works in pinch but fresh tastes better
- 1/2 cup buttermilk – creates tender crumb can sub with regular milk + 1/2 tbsp vinegar
- 2 cups fresh blueberries – star ingredient frozen work too just don’t thaw first
- 1 tsp vanilla extract – adds depth to flavor
For the Lemon Glaze
- 2 cups powdered sugar – creates smooth consistency sift to avoid lumps
- 3-4 tbsp fresh lemon juice – adjusts thickness more for thinner glaze
- 1 tbsp lemon zest – extra flavor boost optional but recommended
How to Make Lemon Blueberry Sheet Cake
- Prep your stuff. Preheat oven to 350°F and line 9×13 pan with parchment paper. Let it hang over sides for easy removal. Spray with cooking spray too.
- Mix dry ingredients. Whisk flour baking powder and salt in medium bowl. Set aside.
- Cream butter and sugar. In large bowl beat butter and sugar with mixer until light and fluffy about 3 mins. Should look pale yellow and fluffy not grainy.
- Add wet ingredients. Beat in eggs one at a time. Mix well after each. Add lemon zest lemon juice and vanilla. Mixture might look curdled that’s ok.
- Combine wet and dry. Add flour mixture alternating with buttermilk starting and ending with flour. Mix just until combined after each addition. Don’t overmix or cake gets tough.
- Fold in berries. Toss blueberries with 1 tbsp flour first this helps prevent sinking. Gently fold into batter with spatula until just distributed.
- Bake the lemon blueberry sheet cake. Pour batter into prepared pan smooth top. Bake 30-35 mins until toothpick comes out clean. Edges should be golden and slightly pulled away from sides.
- Make glaze while cake cools. Mix powdered sugar lemon juice and zest until smooth. Start with less juice add more til you get drizzling consistency.
- Finish it up. When cake cooled about 10 mins pour glaze over top. Let set before cutting.
Tasty Variations of Lemon Blueberry Sheet Cake
- Raspberry Lemon – Switch blueberries for raspberries for more tartness. Add some white chocolate chips for extra decadence.
- Lemon Blueberry Sheet Cake with Cream Cheese Frosting – Skip glaze and top with cream cheese frosting instead. Mix 8oz cream cheese 1/4 cup butter 2 cups powdered sugar and 1 tsp vanilla.
- Lemon Blueberry Coconut – Add 1/2 cup shredded coconut to batter and sprinkle toasted coconut on glaze.
- Almond Lemon Blueberry – Add 1/2 tsp almond extract to batter and sprinkle sliced almonds on top before baking.
- Lemon Blueberry Sheet Cake with Streusel – Make simple streusel with 1/4 cup flour 1/4 cup brown sugar 3 tbsp butter and sprinkle on top before baking.
- Lemon Blueberry Yogurt Cake – Replace buttermilk with Greek yogurt for extra protein and tanginess.
FAQ About Lemon Blueberry Sheet Cake
How do I store lemon blueberry sheet cake?
Store cake in airtight container at room temp for 2 days or refrigerate up to 5 days. Cake actually tastes better next day cause flavors meld together. Just make sure completely cooled before storing or gets soggy.
Can I freeze lemon blueberry sheet cake?
Definitely you can freeze this lemon blueberry sheet cake. Cut into portions wrap individually in plastic wrap then foil. Freeze up to 3 months. Thaw overnight in fridge or couple hours at room temp. Glaze after thawing for best results.
Why did my blueberries sink to the bottom?
Common problem with lemon blueberry sheet cake. Toss berries in flour before folding into batter helps them stay suspended. Also make sure batter thick enough if too thin berries sink regardless.
Can I make this lemon blueberry sheet cake ahead of time?
For sure. Bake cake day before event and store covered at room temp. Add glaze couple hours before serving for best look. Flavors actually improve overnight so great make-ahead dessert.
What if I don’t have buttermilk?
Easy fix. Mix 1/2 cup regular milk with 1/2 tbsp lemon juice or white vinegar. Let sit 5 mins til slightly curdled then use as recipe calls for. Works perfectly in this lemon blueberry sheet cake.
Can I use other berries in this lemon blueberry sheet cake?
You bet. Raspberries strawberries blackberries all work great. Mix berries for variety just keep total amount same. Chop larger berries like strawberries into blueberry-sized pieces.
Why is my cake dry?
Probably overbaked. Check few mins before recipe time suggests. Every oven different. Also measure flour correctly – spoon into measuring cup don’t pack it. Too much flour = dry lemon blueberry sheet cake.
Let’s Make Some Memories with Lemon Blueberry Sheet Cake
Last time I made this lemon blueberry sheet cake was for my mom’s birthday. She’s picky about desserts but this one made her eyes light up. That moment reminded me why I love sharing recipes like this. It’s not just about the amazing flavor combo of zingy lemon and sweet blueberries or the perfectly moist texture. It’s about bringing people together.
Give this lemon blueberry sheet cake a try. Make it your own. Add more lemon if you’re a citrus fan or throw in some white chocolate chips. Whatever you do it’ll become one of those recipes you keep coming back to. And if you enjoyed this don’t forget to check out my Mini Banana Cheesecakes or Tres Leches Cake for more delicious treats to share with people you love.
Lemon Blueberry Sheet Cake
Equipment
- 9×13-inch baking pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Whisk
- Spatula
- Cooling rack
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs room temperature
- 2 tbsp lemon zest
- 1/3 cup fresh lemon juice
- 1/2 cup buttermilk
- 2 cups fresh blueberries
- 1 tsp vanilla extract
- 1 tbsp flour for tossing blueberries
For the Lemon Glaze:
- 2 cups powdered sugar
- 3 –4 tbsp fresh lemon juice
- 1 tbsp lemon zest optional
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13 pan with parchment paper and spray with cooking spray.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar with a mixer until pale and fluffy (about 3 minutes).
- Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla. Don’t worry if mixture looks curdled.
- Alternately add the flour mixture and buttermilk, starting and ending with flour. Mix until just combined.
- Toss blueberries with 1 tbsp flour and gently fold into the batter.
- Pour batter into the prepared pan and smooth the top. Bake 30–35 minutes, or until a toothpick inserted comes out clean.
- While cake cools for 10 minutes, whisk glaze ingredients together until smooth.
- Pour glaze over warm cake. Let it set before slicing and serving.