There’s something magical about the combination of tart lemons and sweet, juicy blueberries—especially when they come together in a soft, fluffy cake that practically melts in your mouth. This Lemon Blueberry Sheet Cake is the ultimate summer dessert, bursting with bright citrus flavor and berry goodness. Whether you’re hosting a backyard barbecue, bringing dessert to a picnic, or just craving something fresh and vibrant, this cake fits the bill perfectly.

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What Is a Lemon Blueberry Sheet Cake?

At its heart, this Lemon Blueberry Sheet Cake is a tender vanilla-lemon sponge infused with lemon zest and studded with fresh or frozen blueberries. Baked in a simple rectangular pan (hello, easy serving!), this cake is finished with a luscious lemon glaze or cream cheese frosting—your choice!

Why You’ll Fall in Love with This Cake

Effortless to make: One pan, basic ingredients, and no layering fuss.
Feeds a crowd: Sheet cakes are perfect for parties and gatherings.
Bright and fruity: Each bite is a burst of summer sunshine.
Customizable: Try different frostings, mix-ins, or toppings!

What Does Lemon Blueberry Cake Taste Like?

This cake is everything you’d want on a warm afternoon—light, moist, and bursting with natural flavors. The lemon provides a zesty, fresh tang, which balances beautifully with the sweet, slightly tart blueberries. When topped with a silky glaze or frosting, the result is decadently fresh but never too heavy. In short: anything but boring!!

The Benefits of Making This Cake

Beyond the obvious joy of eating it? This cake:

Travels well (no fragile layers or melting issues).
Can be made ahead—hello, stress-free hosting.
Is easy to slice and serve.
Can be enjoyed chilled or at room temp.

Ingredients

Here’s what you’ll need for your Lemon Blueberry Sheet Cake:

All-purpose flour – 2 ½ cups
Baking powder – 2 tsp
Baking soda – ½ tsp
Salt – ½ tsp
Unsalted butter, softened – ¾ cup
Granulated sugar – 1 ½ cups
Eggs – 3 large
Vanilla extract – 2 tsp
Lemon zest – from 2 lemons
Fresh lemon juice – ¼ cup
Buttermilk – 1 cup
Blueberries – 1 ½ cups (fresh or frozen, if frozen do not thaw)
All-purpose flour (for coating berries) – 1 tbsp

Optional Glaze or Frosting

Powdered sugar – 1 ½ cups
Lemon juice – 2–3 tbsp
OR
Cream cheese, softened – 4 oz
Butter, softened – ¼ cup
Powdered sugar – 1 cup
Vanilla extract – 1 tsp

Tools You’ll Need

9×13-inch sheet cake pan
Electric mixer (hand or stand)
Mixing bowls
Whisk
Spatula
Zester or microplane
Cooling rack

Ingredient Additions & Substitutions

I promised you versatile, and here’s proof!

No buttermilk? Mix 1 cup milk + 1 tbsp lemon juice or vinegar and let it sit 5 mins.
Want it gluten-free? Use your favorite 1:1 gluten-free flour blend.
Vegan? Substitute eggs with ¾ cup unsweetened applesauce and use vegan butter.
Add-ins: White chocolate chips, poppy seeds, or a sprinkle of shredded coconut.

How to Make Lemon Blueberry Sheet Cake

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large bowl, cream together the softened butter and sugar until light and fluffy (about 2–3 minutes).

Step 4: Add Eggs and Flavorings

Beat in the eggs one at a time, followed by vanilla extract, lemon zest, and lemon juice.

Step 5: Alternate Dry and Buttermilk

Add the flour mixture in thirds, alternating with the buttermilk, beginning and ending with flour. Mix until just combined.

Step 6: Fold in Blueberries

Toss blueberries with 1 tbsp flour (to keep them from sinking), then gently fold them into the batter.

Step 7: Bake

Pour batter into the prepared pan and smooth the top. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.

Step 8: Cool & Frost

Let the cake cool completely before adding glaze or frosting.

What to Serve with Lemon Blueberry Cake

This cake is a treat all on its own, but here are a few pairings that make it shine:

A dollop of whipped cream or scoop of vanilla bean ice cream.
Fresh berries on the side.
Iced tea, lemonade, or a glass of chilled Prosecco.

Tips for the Best Lemon Blueberry Sheet Cake

Don’t overmix the batter once you’ve added the flour—this keeps the cake tender.
Tossing berries in flour is key to even distribution.
Room temperature ingredients make for smoother mixing and better texture.
Let it cool completely before frosting to prevent a melty mess.

How to Store This Cake

Room temperature: Store covered for up to 2 days.
Refrigerator: Keeps well for up to 5 days. Let come to room temp before serving.
Freezer: Wrap unfrosted cake tightly and freeze for up to 2 months. Thaw overnight in the fridge.

Frequently Asked Questions

Can I use frozen blueberries?

Yes! Just don’t thaw them before adding to the batter—they’ll bleed less and maintain texture better.

Can I make this cake ahead?

Absolutely. It stays moist for days and tastes even better on day two!

Can I use a different pan?

You can bake it in two 8-inch round pans for a layer cake or even muffin tins for cupcakes—just adjust the baking time accordingly.

Can I skip the frosting?

Of course! A light dusting of powdered sugar is lovely and keeps things simple.

Conclusion

This Lemon Blueberry Sheet Cake is the kind of dessert you’ll come back to again and again. It’s easy, vibrant, and always a hit—whether you’re baking for a celebration or just to sweeten up your week. The sunny citrus and bursts of blueberry flavor are a match made in heaven!

Looking for more cozy, flavor-packed recipes? Here are some delicious options you’ll love:

Try these Biscoff Brownies—fudgy, swirly, and absolutely outrageous!
For a savory twist, you’ll adore this comforting Slow Cooker Peanut Chicken—perfect for weeknight dinners.
Or dive into the ultra-creamy layers of Spinach Mushroom Lasagna—a vegetarian dish that’s anything but boring.

If you try this recipe, I’d love to see your creations! Share your photos and tag me on Pinterest at Cozy Tastes. And don’t forget to leave a review below!

Nutritional Information (Per Serving, Approx.)

Calories: 290
Fat: 11g
Carbohydrates: 42g
Sugar: 26g
Protein: 4g
Fiber: 1g