Lemon Blueberry Sheet Cake a bright and refreshing lemon-infused sheet cake bursting with juicy blueberries, topped with a luscious lemon glaze. This cake is light, moist, and packed with fresh flavors, making it perfect for summer gatherings, brunch, or a delightful dessert.
Why I Love This Recipe
I love how the tangy lemon flavor perfectly complements the sweetness of the blueberries, creating a refreshing and balanced taste. The sheet cake format makes it easy to prepare and serve, whether for a casual get-together or a special occasion. The glaze adds just the right amount of sweetness and extra citrusy goodness. Plus, the blueberries add a burst of juiciness in every bite!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/4 cup fresh lemon juice
1 cup buttermilk
1 1/2 cups fresh blueberries (tossed in 1 tablespoon flour)
For the Lemon Glaze:
1 cup powdered sugar
2 tablespoons fresh lemon juice
1/2 teaspoon lemon zest
Directions
Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Stir in the lemon zest, lemon juice, and vanilla extract.
Alternate adding the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the blueberries. Pour the batter into the prepared pan and spread evenly.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan.
For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled cake.
Slice and serve.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 12
Variations
Berry Mix-Up: Instead of blueberries, I sometimes use a mix of raspberries and blackberries for a colorful twist.
Cream Cheese Glaze: Replacing the lemon glaze with a cream cheese frosting makes this cake even more indulgent.
Gluten-Free Option: I substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
Extra Lemon Flavor: Adding a bit of lemon extract enhances the citrusy taste.
Nutty Crunch: A handful of chopped almonds or pecans sprinkled on top gives the cake a delightful crunch.
Storage and Reheating
Room Temperature: I keep the cake in an airtight container at room temperature for up to 2 days.
Refrigerator: For longer storage, I refrigerate it for up to 5 days. I make sure to cover it well to prevent it from drying out.
Freezing: The cake (without glaze) freezes well for up to 3 months. I wrap individual slices in plastic wrap and store them in an airtight container.
Reheating: If I want to enjoy a warm slice, I microwave it for 10-15 seconds.
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FAQs
How do I keep the blueberries from sinking?
I toss the blueberries in a tablespoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom.
Can I use frozen blueberries?
Yes! I use frozen blueberries straight from the freezer, without thawing, to prevent excess moisture from affecting the batter.
What can I use instead of buttermilk?
If I don’t have buttermilk, I make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.
Can I make this cake in a different pan?
Yes! A 9-inch round cake pan or even a loaf pan works, but the baking time may need adjustment. I keep an eye on it and use the toothpick test to check for doneness.
Does this cake need to be refrigerated?
Not necessarily. If I plan to eat it within two days, I leave it at room temperature. For longer storage, I refrigerate it to maintain freshness.
Conclusion
This Lemon Blueberry Sheet Cake is a delightful treat that’s easy to make and full of fresh, zesty flavors. Whether served at a brunch, picnic, or as a light dessert, it’s sure to be a crowd-pleaser. The combination of tart lemon, juicy blueberries, and a sweet glaze makes it irresistible. I love how simple yet impressive this cake is—definitely a recipe worth keeping.
📖 Recipe:
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Lemon Blueberry Sheet Cake
- Total Time: 50 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Lemon Blueberry Sheet Cake is a refreshing, citrusy dessert with the perfect balance of tart lemon and sweet blueberries. Topped with a smooth lemon glaze, this easy-to-make cake is a crowd-pleaser for any occasion, from brunch to summer picnics. Enjoy a light, moist cake that’s bursting with fresh flavors and a delightful sweetness.
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup buttermilk
1 1/2 cups fresh blueberries (tossed in 1 tablespoon flour)
For the Lemon Glaze:
1 cup powdered sugar
2 tablespoons fresh lemon juice
1/2 teaspoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest, lemon juice, and vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the blueberries. Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan.
- For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled cake.
- Slice and serve.
Notes
To prevent blueberries from sinking, toss them in a little flour before adding them to the batter.
For an extra twist, try using a mix of berries or a cream cheese glaze instead of lemon glaze.
Store the cake at room temperature for up to 2 days or in the refrigerator for up to 5 days. Freeze for up to 3 months (without glaze).
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 285 kcal
