Lemon Blueberry Sheet Cake Recipe

There’s something magical about the bright, citrusy aroma of lemon mingling with the sweet burst of blueberries as this cake bakes in the oven. This Lemon Blueberry Sheet Cake is everything you want in a dessert: soft, moist, and bursting with flavor in every bite.

I first made this cake on a whim during blueberry season when we had more fresh berries than we knew what to do with. What began as an afternoon baking experiment quickly turned into a family favorite that now graces our table at every spring brunch and summer picnic.

Whether you’re feeding a crowd, celebrating a birthday, or just craving something sweet and sunny, this sheet cake hits the spot. Let’s dive into what makes this dessert so special.

Why You’ll Love This Lemon Blueberry Sheet Cake

Get ready to fall head-over-heels for this soft, tangy, and subtly sweet cake. Whether you're serving it at a party or slicing it for an afternoon snack, this recipe brings sunshine to every occasion.

It’s ridiculously easy to make. Forget layering or fancy decorating—this sheet cake is baked in a single pan and topped with a luscious lemon glaze or cream cheese frosting (your choice!). You can whip it up in about 15 minutes and let the oven do the rest.

It’s budget-friendly and crowd-pleasing. With just a few pantry staples and some fresh or frozen blueberries, this cake feeds a group without breaking the bank. It’s a perfect choice for potlucks or celebrations on a budget.

Bright, fresh flavor in every bite. The combination of fresh lemon juice, zest, and juicy blueberries creates a burst of flavor that feels light and refreshing—never too sweet or heavy.

Versatile for any occasion. Serve it plain with a dusting of powdered sugar, drizzle it with a tart lemon glaze, or slather on cream cheese frosting. You can even make it ahead, which makes it ideal for parties and family gatherings.

Once you taste it, you’ll see why this cake disappears quickly from every table it lands on.

Ingredients Notes

This cake’s beauty lies in its simplicity. Using common pantry ingredients and a couple of seasonal standouts, it transforms into a moist, flavorful treat that tastes like you spent hours on it.

All-purpose flour forms the base of the batter. It gives the cake just the right structure without being too dense. Sifting it before adding helps prevent lumps and ensures a tender crumb.

Fresh lemons are the real star of the show. You’ll use both the lemon zest and lemon juice to infuse the cake with a vibrant citrus flavor. I highly recommend using fresh lemons over bottled juice—it truly makes a difference.

Blueberries bring that perfect pop of juicy sweetness. If you're lucky enough to have fresh blueberries, use them! But frozen berries work just as well—just toss them in a little flour before folding into the batter to help prevent them from sinking.

Buttermilk is the secret to a soft, moist crumb. Its slight tang balances the sweetness of the cake and complements the lemon flavor. If you don’t have buttermilk, you can make a quick substitute with milk and lemon juice or vinegar.

You won’t need any fancy tools here. A 9x13-inch baking dish, electric mixer (hand or stand), a citrus zester, and a rubber spatula are the main items you’ll use. Simple equipment, stunning results.

How to Make This Lemon Blueberry Sheet Cake

Making this cake is a breeze, even for beginner bakers. Here’s how to bring it all together with minimal fuss and maximum flavor.

Start by preheating your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish or line it with parchment paper for easy removal. This ensures your cake releases cleanly from the pan once cooled.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. This step is key—it incorporates air into the batter, giving the cake its light texture. Add the eggs one at a time, mixing well after each addition.

Next, stir in the lemon zest and juice, along with a splash of vanilla extract for depth. The batter may look slightly curdled at this stage—don’t worry, it will smooth out once the dry ingredients go in.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet in batches, alternating with the buttermilk. Mix just until combined—you want a smooth, lump-free batter without overmixing.

Gently fold in the blueberries, being careful not to break them. Pour the batter into your prepared pan and smooth the top. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool completely before glazing or frosting. You can go with a simple lemon glaze made with powdered sugar and lemon juice, or whip up a tangy cream cheese frosting if you want something more indulgent.

The whole process, from mixing to cooling, takes just about an hour. And trust me—the results are more than worth it.

Storage Options

This cake stores beautifully, making it an excellent make-ahead option for gatherings or meal prepping a sweet treat.

If you’re planning to eat it within a couple of days, simply cover the cooled cake tightly with plastic wrap or store slices in an airtight container at room temperature. It stays fresh and moist for up to 3 days.

For longer storage, refrigerate the cake. It will keep well for up to 5 days when properly covered. If you’ve used cream cheese frosting, refrigeration is necessary for food safety.

You can also freeze this cake. Slice it into squares, wrap each slice in plastic wrap and foil, and freeze for up to 2 months. Let slices thaw at room temperature or microwave them gently before serving.

To reheat individual pieces, a quick 10-second zap in the microwave brings the moisture and flavor right back. Just be sure not to overheat—it’s best served warm, not hot.

Variations and Substitutions

One of the things I love most about this recipe is how adaptable it is. You can make simple tweaks to match what you have on hand or suit your dietary needs.

No blueberries? Try raspberries or even blackberries instead. They pair just as beautifully with lemon and bring a different, slightly tangy note to the cake.

If you’re out of buttermilk, you can easily substitute with a homemade version: mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes before using.

Want to make it gluten-free? Use a 1:1 gluten-free flour blend in place of all-purpose flour. Just make sure it contains xanthan gum or a similar binder for best texture.

For a lower-sugar version, reduce the sugar by ¼ cup and skip the glaze. The natural sweetness of the blueberries and lemon will still shine through without feeling overly indulgent.

Feeling fancy? Add a handful of white chocolate chips or a swirl of lemon curd into the batter before baking. It gives the cake an elevated, bakery-style flair without much extra effort.

Don’t be afraid to experiment! Once you’ve mastered the base recipe, the possibilities are endless.

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