Bursting with fresh blueberries and zesty lemon, this lemon blueberry sheet cake is a lovely treat for any occasion. It’s easy, bright, and perfect for gatherings or a sweet family snack.
Lemon Blueberry Sheet Cake
Equipment
- 1 9x13 inch sheet cake pan greased or lined with parchment
- 2 Mixing Bowls
- 1 Whisk
- 1 Electric Mixer or stand mixer
- 1 Spatula
Ingredients
Cake
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter softened
- 1.25 cups granulated sugar
- 2 large eggs
- 1 tablespoon alcohol-free vanilla extract
- 2 teaspoons lemon zest about 1 large lemon
- 0.25 cup fresh lemon juice about 2 lemons
- 0.75 cup plain yogurt or sour cream see substitutions
- 0.5 cup milk
- 1.5 cups fresh blueberries or frozen, unthawed
- 2 tablespoons all-purpose flour for tossing blueberries
Optional Lemon Glaze
- 1 cup powdered sugar
- 2.5 tablespoons lemon juice to desired glaze consistency
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch sheet cake pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs, one at a time, then add vanilla, lemon zest, and lemon juice. Mix until smooth.
- Gradually add half the dry ingredients to the wet mixture. Mix in the yogurt and milk, then fold in remaining dry ingredients just until combined.
- Toss blueberries with 2 tablespoons flour and gently fold them into the batter.
- Spread the batter evenly in the prepared pan. Bake for 28-32 minutes or until a toothpick comes out clean. Let cool completely.
- For the optional glaze, whisk powdered sugar with lemon juice until smooth, then drizzle over the cooled cake.
Notes
Nutrition
Why You’ll Love This Lemon Blueberry Sheet Cake
This cake is incredibly soft, moist, and full of lemony flavor. The combination of juicy blueberries and vibrant lemon glaze makes every bite absolutely delightful. Plus, it’s made in a sheet pan, so it’s quick to bake and serve to a crowd.
Lemon Blueberry Sheet Cake Ingredients & Substitutions
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 tablespoon alcohol-free vanilla extract
- 2 teaspoons lemon zest
- 1/4 cup fresh lemon juice
- 3/4 cup plain yogurt or sour cream
- 1/2 cup milk
- 1 1/2 cups fresh blueberries (or frozen, unthawed)
- 2 tablespoons flour (for tossing blueberries)
- Optional Lemon Glaze: 1 cup powdered sugar, 2–3 tablespoons lemon juice
If you don’t have yogurt, you can use buttermilk or a dairy-free yogurt for a similar tender crumb. Frozen blueberries are great, just use them straight from the freezer without thawing. If you’re out of lemons, try swapping with fresh lime for a fun twist.
Step-by-Step Instructions to Make Lemon Blueberry Sheet Cake
Step 1: Prep Oven and Pan
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch sheet cake pan or line it with parchment paper.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3: Beat Wet Ingredients
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs, one at a time, then add vanilla, lemon zest, and lemon juice. Mix until smooth.
Step 4: Mix Batter
Gradually add half the dry ingredients to the wet mixture. Mix in the yogurt and milk, then fold in remaining dry ingredients just until combined.
Step 5: Add Blueberries
Toss blueberries with 2 tablespoons flour and gently fold them into the batter.
Step 6: Bake
Spread the batter evenly in the prepared pan. Bake for 28-32 minutes or until a toothpick comes out clean. Let cool completely.
Step 7: Glaze
For the optional glaze, whisk powdered sugar with lemon juice until smooth, then drizzle over the cooled cake.
Tips for Success
- Use room temperature ingredients for a smooth batter and even baking.
- Don’t overmix the batter after adding the flour to keep your cake light.
- Tossing blueberries with flour keeps them from sinking to the bottom.
- Let the cake cool before glazing so it stays pretty.
Variations of Lemon Blueberry Sheet Cake
- Swap in raspberries or blackberries for a different berry flavor.
- Add a swirl of cream cheese into the batter for extra richness.
- Fold in white chocolate chips for a sweet surprise.
- Make cupcakes: bake in lined muffin tins for 18-20 minutes.
Serving Suggestions: What to Pair with Lemon Blueberry Sheet Cake
- Serve with a dollop of whipped cream or vanilla yogurt.
- It’s wonderful with a glass of iced tea or fresh lemonade.
- Add a handful of fresh berries on the side for extra color and flavor.
Storage & Reheating Instructions
- Store leftover cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
- To reheat, microwave a slice for 10-15 seconds until just warm.
- Cake can be frozen, tightly wrapped, for up to 2 months. Thaw overnight before serving.
Memories Made Around the Table
This simple cake is a family favorite at our weekend breakfasts and celebrations. There’s something special about sharing a big tray of cake, sipping tea, and hearing laughter fill the kitchen.
FAQs
Can I use frozen blueberries?
Absolutely, just use them straight from the freezer without thawing. Toss with flour before folding into the batter.
Do I have to make the glaze?
No, the cake is delicious on its own but the glaze adds a lovely tart-sweet finish.
What’s the best way to zest a lemon?
Use a microplane or fine grater, only taking the colorful yellow part to avoid bitterness from the white pith.
Final Thoughts
This lemon blueberry sheet cake is wonderfully simple yet full of fresh flavors. It’s sure to become a favorite for gatherings or anytime you want a taste of sunshine at home.