Baking at home always feels like more than just cooking — it’s about comfort, joy, and sharing something special. And few desserts capture that spirit better than a lemon blueberry sheet cake. Bursting with juicy berries and a zing of fresh lemon, this cake is moist, flavorful, and perfect for any occasion. Whether you’re baking for a family dinner, a casual get-together, or just because you crave a sweet pick-me-up, this cake delivers every time.
In this article, we’ll walk through everything you need to know — from key ingredients and step-by-step instructions to pro tips and variations. By the end, you’ll feel ready to bake this delightful cake with confidence.
Why Lemon Blueberry Sheet Cake Works So Well
The Perfect Flavor Combo
Lemon and blueberry are a match made in heaven. The tart lemon balances the natural sweetness of blueberries, while the citrus zest lifts the flavors. Together, they create a refreshing cake that feels light yet indulgent.
Why Bake a Sheet Cake?
A sheet cake is easier than a layer cake. You bake it once, frost it right in the pan, and slice into neat squares. It’s great for feeding a crowd without the fuss of stacking or decorating multiple layers.
Lemon Blueberry Sheet Cake
- Total Time: 55 minutes
Description
A moist and tangy lemon blueberry sheet cake packed with juicy berries and topped with a bright lemon glaze or cream cheese frosting. Perfect for parties, brunch, or any occasion!
Ingredients
2 1/2 cups (315 g) all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup (225 g) unsalted butter, softened
1 3/4 cups (350 g) granulated sugar
3 large eggs, room temperature
1/2 cup sour cream or Greek yogurt
1/2 cup whole milk
2 tbsp fresh lemon juice
Zest of 2 lemons
2 tsp vanilla extract
2 cups fresh or frozen blueberries (tossed in 1 tbsp flour)
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Beat in eggs one at a time, mixing well after each addition.
5. Stir in lemon zest, juice, and vanilla.
6. Add dry ingredients alternately with sour cream and milk, mixing until just combined.
7. Gently fold in blueberries tossed with flour.
8. Spread batter evenly into prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
9. Let cake cool completely before frosting or glazing.
Notes
Toss blueberries in flour to prevent them from sinking.
Fresh blueberries give the best texture, but frozen can be used straight from the freezer.
Store covered at room temperature for 2 days, refrigerate for up to 5 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Key Ingredients for the Best Lemon Blueberry Sheet Cake
Fresh vs. Frozen Blueberries
Fresh blueberries are ideal because they burst less during baking. But frozen berries work too — just fold them in directly from the freezer without thawing.
Lemon Juice and Zest
Always use fresh lemons. Bottled juice won’t give the same punch. The zest packs in aromatic oils that deepen the flavor.
The Cake Base
Most recipes use all-purpose flour, sugar, eggs, butter, and milk or sour cream. Sour cream or Greek yogurt is especially helpful for keeping the crumb tender and moist.
Step-by-Step Recipe Instructions
Preparing the Pan
Grease a 9×13-inch sheet pan and line it with parchment for easy removal. Preheat the oven to 350°F (175°C).
Making the Batter
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each.
- Stir in lemon zest, juice, and vanilla extract.
- In a separate bowl, whisk flour, baking powder, and salt.
- Alternate adding the dry mix and sour cream to the wet ingredients.
- Toss blueberries lightly in flour, then fold them in gently.
Baking the Cake
Pour batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick comes out clean. Cool completely before frosting.
If you love sheet-style desserts, you’ll also enjoy our chewy and cinnamon-packed Chewy Snickerdoodle Cookie Bars. They’re just as easy to bake and perfect for sharing!
Frosting and Glaze Options
Lemon Cream Cheese Frosting
Cream together butter, cream cheese, powdered sugar, lemon juice, and zest. This gives a tangy, creamy topping that pairs perfectly with the fruity cake.
Simple Lemon Glaze
Mix powdered sugar with lemon juice for a lighter option. Drizzle over the cooled cake for a shiny finish.
Tips, Tricks, and Variations
Keep Blueberries From Sinking
Coating the berries in flour before folding helps them stay evenly distributed.
Flavor Twists
- Add a swirl of blueberry jam for extra fruitiness.
- Use a mix of lemon and lime zest for a more citrusy punch.
- Sprinkle sliced almonds on top for crunch.
Serving Suggestions
This cake is perfect for brunch, picnics, or family celebrations. Serve with fresh whipped cream or a scoop of vanilla ice cream for an extra treat.
Conclusion
A Bright, Crowd-Pleasing Cake
At the end of the day, a lemon blueberry cake is one of those timeless desserts that works for almost any occasion. It’s fresh enough for summer picnics, simple enough for a weeknight bake, and elegant enough for a brunch table. With its tender crumb, juicy blueberries, and citrusy zing, this cake proves you don’t need fancy layers or complicated steps to impress.
Our readers also rave about the Almond Ricotta Cheesecake Pie—a smooth and elegant dessert that melts in your mouth.
FAQs
Yes, you can use frozen blueberries in a lemon blueberry sheet cake. However, do not thaw them before adding, as this can prevent excess liquid from seeping into the batter.
To keep blueberries from sinking, lightly toss them in a tablespoon of flour before folding them into the batter. This helps them stay evenly distributed throughout the cake.
Yes, lemon blueberry sheet cake can be made ahead of time. Bake and cool completely, then cover tightly. It stays fresh at room temperature for up to 2 days or in the fridge for up to 5 days.
Cream cheese frosting or lemon glaze pairs perfectly with lemon blueberry sheet cake. Both balance the tartness of the lemon and the sweetness of the blueberries.
Yes, you can freeze lemon blueberry sheet cake. Wrap slices or the whole cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
You’ll know your lemon blueberry sheet cake is fully baked when a toothpick inserted in the center comes out clean or with just a few moist crumbs. The edges should also pull slightly away from the pan.
Craving something richer? Don’t miss our Butterscotch Pie Recipe—a decadent classic that’s pure comfort.