Description
This Lemon Blueberry Sheet Cake is a soft, zesty, and berry-studded dessert perfect for summer gatherings, potlucks, or simply treating yourself. Moist, fluffy, and topped with your choice of lemon glaze or cream cheese frosting, it’s a sunshine-filled favorite that’s as easy to make as it is to love!
Ingredients
Cake:
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2 ½ cups all-purpose flour
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2 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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¾ cup unsalted butter, softened
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1 ½ cups granulated sugar
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3 large eggs
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2 tsp vanilla extract
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Zest of 2 lemons
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¼ cup fresh lemon juice
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1 cup buttermilk
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1 ½ cups blueberries (fresh or frozen)
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1 tbsp flour (for coating berries)
Optional Glaze:
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1 ½ cups powdered sugar
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2–3 tbsp fresh lemon juice
Optional Cream Cheese Frosting:
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4 oz cream cheese, softened
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¼ cup butter, softened
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1 cup powdered sugar
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1 tsp vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch sheet pan or line it with parchment paper.
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 2–3 minutes.
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Add eggs one at a time, then mix in vanilla, lemon zest, and lemon juice.
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Add the dry ingredients in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until combined.
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Toss blueberries with 1 tbsp of flour, then gently fold into the batter.
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Pour batter into the prepared pan and smooth the top.
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Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
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Allow to cool completely. Then top with lemon glaze or cream cheese frosting.
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Slice, serve, and enjoy!
Notes
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No buttermilk? You can substitute with 1 cup milk + 1 tbsp lemon juice or white vinegar. Let sit 5 minutes.
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Using frozen blueberries? Add them directly to the batter without thawing to avoid bleeding.
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Don’t overmix! Once the flour is added, mix just until incorporated for the softest crumb.
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Want to prep ahead? This cake tastes even better the next day!
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Stores beautifully in the fridge or freezer—perfect for make-ahead entertaining.
- Prep Time: 20 minutes
- Cook Time: 35–40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 26g
- Sodium: 170mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: lemon blueberry cake, sheet cake, summer desserts, blueberry lemon dessert, one-pan cake