Flour, butter, sugar, fresh lemons, blueberries, and tangy buttermilk come together in this zesty Lemon Blueberry Sheet Cake with a sweet lemon glaze.
Okay, let me start by saying this Lemon Blueberry Sheet Cake is one of those recipes that sneaks up on you. The kind where you think, Oh, this will be nice, but then you take a bite, and you’re like, Wait—this is ridiculously good.
The first time I made it, it was one of those lazy Sunday afternoons. My kids were running around outside, the dog had managed to snag someone’s sandwich (again), and I was in the kitchen with a basket of blueberries I’d forgotten to use earlier in the week. The lemons? Also forgotten, sitting in my fruit bowl, looking sad and wrinkly. So I thought, Why not?
When the cake came out of the oven, my kitchen smelled like sunshine (is that a thing? Because it should be). My husband wandered in and asked, “What is that smell?” in a way that I think was supposed to sound casual but was clearly code for Can I have some now? Fast forward 20 minutes, and half the cake was gone. I don’t even know who ate how much—it’s a blur.
Now, this Lemon Blueberry Sheet Cake is our go-to dessert for everything: summer barbecues, family birthdays, or when we just need something sweet to brighten up a long week. It’s simple, fresh, and always a hit.
Why You’ll Love This Lemon Blueberry Sheet Cake Recipe?
- It’s Foolproof: No fancy techniques or equipment—just mix, bake, and glaze. Even if you’re not a “baker,” you can handle this one.
- Lemon and Blueberry Perfection: The tangy lemon balances perfectly with the sweetness of the blueberries. It’s like a flavor duet that just works.
- Great for Sharing: The sheet cake format makes it easy to slice and serve. No one will believe how little effort it took.
- That Glaze, Though: Sweet, tart, and shiny—it’s the literal icing on the cake.
Ingredient Notes:
This cake is simple but relies on quality ingredients to really shine. Here’s why they matter:
- Flour: All-purpose flour is perfect for this recipe. Just make sure you measure it right—spoon it into the cup and level it off.
- Lemons: Fresh is non-negotiable. The zest and juice bring all the bright, tangy flavor. Pro tip: Zest your lemons before juicing—it’s so much easier!
- Blueberries: Fresh blueberries are ideal, but frozen will work too (just don’t thaw them). Tossing them in flour helps prevent them from sinking.
- Butter: Use room temperature butter so it creams easily with the sugar. No shortcuts here!
- Buttermilk: This keeps the cake moist and tender with a slight tang. If you don’t have buttermilk, you can make your own (more on that below).
- Powdered Sugar: Essential for the glaze. Mix it with fresh lemon juice, and you’ve got the perfect finishing touch.
How To Make Lemon Blueberry Sheet Cake?
Let’s make this Lemon Blueberry Sheet Cake together. You’ve got this!
- Preheat Your Oven
Start by preheating your oven to 350°F. Grease a 9×13-inch pan generously and line it withparchment paper if you’re feeling fancy (or just want to make your life easier when it’s time to lift out the cake). - Whisk the Dry Ingredients
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Give it a good whisk—no one wants to bite into a lump of baking soda later. - Cream the Butter and Sugar
In a large mixing bowl, beat the butter and sugar together until it’s pale and fluffy. This takes about 3 minutes with a hand mixer. Add the eggs one at a time, mixing well after each. Then stir in the vanilla, lemon juice, and lemon zest. The smell at this point? Incredible. - Combine the Wet and Dry
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix just until combined—you don’t want to overdo it. - Fold in the Blueberries
Gently fold in the blueberries. The flour you tossed them in earlier will help them stay suspended in the batter instead of sinking to the bottom. - Bake It
Pour the batter into your prepared pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Let the cake cool completely in the pan. - Make the Glaze
While the cake cools, whisk together powdered sugar and fresh lemon juice until smooth. It should be thick enough to drizzle but not so thick that it doesn’t spread. - Glaze and Serve
Drizzle the glaze over the cooled cake and let it set for a few minutes. Slice into squares and serve. And if a piece “accidentally” breaks off before serving, I won’t tell.
Storage Options:
Here’s how to keep your cake fresh (assuming there’s any left to store):
Want To Save This Recipe?
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Extend the shelf life to 5 days by refrigerating it. Let it come to room temperature before serving for the best flavor.
- Freezing: Freeze unglazed cake for up to 2 months. Thaw overnight in the fridge, then glaze it fresh before serving.
Variations and Substitutions:
Want to put your own spin on this cake? Here are a few ideas:
- Switch Up the Fruit: Try raspberries, blackberries, or chopped strawberries instead of blueberries.
- Play with Citrus: Use lime or orange zest and juice for a fun twist on the flavor.
- Add Some Crunch: Sprinkle the top with slivered almonds or shredded coconut before baking.
- Make It Gluten-Free: Use a 1:1 gluten-free flour substitute.
What to Serve with Lemon Blueberry Sheet Cake?
This cake is perfect on its own, but if you’re feeling fancy, here are some great pairings:
- Vanilla Ice Cream: The cool creaminess is a perfect contrast to the zesty cake.
- Whipped Cream: A simple dollop of whipped cream makes it feel extra special.
- Iced Tea or Lemonade: Stay on theme with a refreshing citrusy drink.
Frequently Asked Questions:
Can I use frozen blueberries?
Yes! Just toss them in a tablespoon of flour before adding to the batter to keep them from sinking or bleeding into the cake.
What if I don’t have buttermilk?
No problem! Add a tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for 5 minutes, and voilà—instant buttermilk.
Can I make this cake ahead of time?
Definitely. Bake the cake a day in advance, and glaze it just before serving for the freshest flavor.
So, what do you think? Ready to whip up this Lemon Blueberry Sheet Cake? I can’t wait to hear how it turns out—or if your family devours it as fast as mine does. Let’s talk cake in the comments!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
The Best Blueberry Cake: Lemon Blueberry Sheet Cake Recipe
Ingredients
- 3 c all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 and 1/4 tsp salt
- 2 sticks of butter 1 C, softened
- 1.5 c of granulated sugar
- Freshly squeezed juice and zest from two lemons approximately 1/4 C of juice
- 4 big eggs
- 1 c of buttermilk
- 2 tsp of vanilla extract
- 1.5 c of fresh blueberries gently tossed with one tablespoon of flour
For the glaze:
- 2.5 c of powdered sugar
- 1/3 c of fresh lemon juice
Instructions
- Begin by preheating your oven to 350 degrees F (175 degrees C) and generously grease a 9x13 baking dish. To ensure an easy removal of your cake.
- Line the pan with parchment paper. Making sure to leave an overhang on the two longer sides. In a medium bowl combine the dry ingredients – flour baking powder baking soda, and salt.
- Set this mixture aside for a moment. Now it's time to cream together the sugar and softened butter until it reaches a light and fluffy consistency. Add in the eggs, vanilla extract, and buttermilk gradually while mixing on low speed.
- Allow each ingredient to become well incorporated. It's time to bring your wet and dry ingredients together! Add the dry mixture to the wet one and mix until there are no visible streaks of flour. Then stir in the lemon juice and zest. Gently fold in the blueberries that have been tossed in flour using a spatula.
- Pour this beautifully prepared cake batter into a greased 9x13 baking dish and bake for approximately 40 to 45 minutes. You'll know it's done when a toothpick comes out with just a few moist crumbs clinging to it.
- Make sure to let it cool completely before moving on to the next step.
- While your cake is cooling, prepare the glaze by combining powdered sugar and lemon juice.
- Once the cake has cooled down completely. Drizzle this glaze on top of it. Allow some time for the glaze to harden before garnishing it with fresh fruit. Serve this delightful treat to your eager guests!
Notes
Remember to thoroughly check all your ingredients to ensure they are also gluten-free. Some brands of baking powder baking soda and vanilla extract may contain traces of gluten. Always take a moment to double-check the labels.
If you are baking for someone with celiac disease it is important to avoid cross contamination in your kitchen. Be mindful of using clean gluten-free tools and surfaces. It is important to note that when using gluten-free flour. The appearance of your batter may differ slightly from what you are accustomed to – this is perfectly normal! Additionally. Gluten-free baked goods can sometimes be slightly denser compared to their traditional counterparts. However with the delightful combination of lemons and blueberries in this cake recipe rest assured it will still taste amazing!
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
