Lemon Blueberry Sheet Cake Recipe

There’s something magical about the bright, zesty aroma of lemons blending with the sweet burst of blueberries. Every bite of this Lemon Blueberry Sheet Cake feels like a little taste of summer, no matter what season you’re in.

this Recipe

I first discovered this combination when I was looking for a simple dessert to bring to a family picnic. The moment I served it, everyone was hooked. Now, it’s my go-to recipe for potlucks, birthdays, and even casual weeknight treats. Let’s dive into why this cake might just become your new favorite.

Why You'll Love This Lemon Blueberry Sheet Cake

Get ready to fall head over heels for this sunny, sweet dessert. This Lemon Blueberry Sheet Cake offers the perfect blend of tart and sweet, with a tender crumb that practically melts in your mouth.

First, it’s wonderfully easy to make. You don’t need any fancy equipment or complicated steps. In just about an hour, you’ll have a bakery-worthy cake cooling on your counter, ready to impress.

It’s also incredibly budget-friendly. With simple pantry staples and seasonal blueberries, you can whip up a stunning dessert without breaking the bank. Even when blueberries aren’t in season, frozen ones work beautifully, making this recipe accessible year-round.

Another reason to love it? This cake is perfect for feeding a crowd. The sheet cake format makes slicing and serving a breeze, whether you're hosting a brunch, a barbecue, or a holiday gathering.

Lastly, its versatility shines. Want to dress it up? Add a lemon glaze or a dollop of whipped cream. Prefer something more casual? Serve it plain with a cup of tea or coffee. Either way, it’s always a hit.

Now, let’s take a closer look at the ingredients that make this cake so special.

Ingredients Notes

The beauty of this Lemon Blueberry Sheet Cake lies in its simple, fresh ingredients. Each one plays a crucial role in delivering that irresistible flavor and texture.

The all-purpose flour forms the sturdy base of this cake. It provides the structure while allowing the blueberries and lemon flavor to shine. Be sure to measure your flour properly — too much can make the cake dense.

Fresh lemons are the star of the show. You’ll need both the zest and the juice to infuse the batter with bright, citrusy notes. The zest, in particular, carries all those essential lemon oils that really amplify the flavor.

Blueberries bring sweet, juicy bursts in every bite. If you’re using fresh berries, give them a gentle rinse and pat them dry. Frozen blueberries work well too; just toss them in a bit of flour before adding to the batter to prevent them from sinking.

The butter adds richness and moisture. Make sure it’s softened to room temperature before creaming with the sugar — this ensures a light and fluffy batter.

Finally, buttermilk helps keep the cake tender and moist, while its slight tang complements the sweetness perfectly. If you don’t have buttermilk, you can easily make a substitute with milk and a splash of lemon juice or vinegar.

For equipment, you’ll need a standard 9x13-inch sheet pan, a hand or stand mixer, and a fine zester for the lemons. With these basics, you’re ready to bake!

How To Make This Lemon Blueberry Sheet Cake

Baking this Lemon Blueberry Sheet Cake is delightfully straightforward, even for beginner bakers. Here’s how to bring it all together.

Start by preheating your oven to 350°F (175°C). Lightly grease your 9x13-inch sheet pan and set it aside. If you like, you can also line it with parchment paper for easier removal later.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mixture will ensure your cake rises evenly and maintains its soft texture.

Next, in a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step usually takes about 3-5 minutes with a hand mixer on medium speed. Don’t rush — this is where a lot of the cake’s lightness comes from.

Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Then, stir in the lemon zest and juice, which will instantly make your kitchen smell amazing.

Now, alternate adding the dry ingredients and the buttermilk to the batter. Start and end with the flour mixture, mixing just until combined each time. Overmixing here can lead to a tougher cake.

Finally, gently fold in the blueberries using a spatula. If you’ve tossed them in flour, this will help keep them evenly distributed throughout the batter. Pour the batter into your prepared pan, smoothing the top with a spatula.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. The top should be a light golden brown, and your kitchen will be filled with the irresistible scent of lemon and blueberries.

Once baked, let the cake cool completely before slicing. The entire process, from start to finish, takes about an hour, making it perfect for busy days when you still want a homemade treat.

Storage Options

One of the best things about this Lemon Blueberry Sheet Cake is how well it keeps, making it perfect for make-ahead occasions.

At room temperature, you can store the cake in an airtight container or tightly wrapped in plastic wrap for up to 3 days. Keep it in a cool, dry place away from direct sunlight to maintain its freshness.

For longer storage, refrigerate the cake. It will stay fresh for up to 5 days in the fridge. Just be sure it’s covered well to prevent it from drying out or absorbing other fridge odors.

If you’d like to freeze the cake, wrap individual slices or the entire cake tightly in plastic wrap, followed by a layer of aluminum foil. It will keep well in the freezer for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

When reheating, a few seconds in the microwave will bring back the cake’s soft, tender crumb. If you prefer, you can also warm slices in a 300°F oven for about 10 minutes.

Variations and Substitutions

This Lemon Blueberry Sheet Cake is incredibly adaptable, allowing you to tweak it based on your preferences or what you have on hand.

For a citrus twist, try swapping the lemon with orange or lime zest and juice. Each offers its own unique flavor profile while still pairing beautifully with the blueberries.

If blueberries aren’t available, consider using raspberries or blackberries. Both provide that delightful burst of berry goodness and create a stunning color contrast in the cake.

To make the cake dairy-free, substitute the butter with plant-based margarine and use a non-dairy milk with a splash of vinegar in place of buttermilk. The result is still moist and flavorful, with no compromise on taste.

For a richer dessert, top the cooled cake with a simple lemon glaze made from powdered sugar and lemon juice. The glaze seeps into the cake slightly, adding extra moisture and a touch more sweetness.

And for those who enjoy a bit of crunch, sprinkle sliced almonds or coarse sugar on top before baking. This adds a lovely texture contrast that pairs beautifully with the tender cake.

Feel free to get creative and make this recipe your own. That’s the beauty of a versatile cake like this — it welcomes experimentation while delivering delicious results every time.

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