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Lemon Blueberry Sheet Cake

Lemon Blueberry Sheet Cake

The Crispy Chef
This lemon blueberry sheet cake is the perfect balance of tangy citrus and sweet berries, creating a moist, flavorful dessert that’s guaranteed to disappear fast. A crowd-pleasing treat for birthdays, brunches, or just because.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 320 kcal

Equipment

  • 9x13-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 9x13 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.

Notes

For less sweetness, reduce sugar to 1 1/4 cups.
Frozen blueberries can be used; do not thaw before folding into batter.
For a cream cheese twist, skip the glaze and frost with cream cheese frosting.
Store in an airtight container at room temp for 2 days or refrigerate up to 5 days.
Freezer-friendly: wrap slices and store up to 3 months.

Nutrition

Calories: 320kcalCarbohydrates: 48gProtein: 4gFat: 12g
Keyword lemon cake
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