If you’re looking for a bright, fresh, and crowd-pleasing dessert, this easy lemon blueberry sheet cake is exactly what you need. It’s soft, moist, bursting with juicy blueberries, and topped with a sweet lemon glaze that makes every bite irresistible.
Perfect for spring gatherings, summer BBQs, potlucks, or family dessert night, this sheet cake is simple to make and easy to serve.
Why You’ll Love This Lemon Blueberry Sheet Cake
- ✔ Soft and ultra-moist texture
- ✔ Fresh lemon flavor
- ✔ Loaded with juicy blueberries
- ✔ Easy one-pan recipe
- ✔ Perfect for feeding a crowd
The combination of tangy lemon and sweet blueberries creates a refreshing balance that’s light but indulgent.
🛒 Ingredients You’ll Need
For the Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup milk (room temperature)
- 2 cups fresh blueberries (tossed in 1 tablespoon flour)
For the Lemon Glaze:
- 1 ½ cups powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
🔥 How to Make Lemon Blueberry Sheet Cake
Step 1: Preheat & Prepare Pan
Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
Step 2: Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, and salt.
Step 3: Cream Butter & Sugar
In a large mixing bowl, beat softened butter and sugar until light and fluffy (about 3–4 minutes).
Step 4: Add Eggs & Flavor
Add eggs one at a time, mixing well after each addition.
Mix in lemon zest, lemon juice, and vanilla extract.
Step 5: Combine Wet & Dry
Alternate adding the flour mixture and milk, beginning and ending with flour. Mix until just combined.
Step 6: Fold in Blueberries
Gently fold in the flour-coated blueberries.
Step 7: Bake
Pour batter into prepared pan and spread evenly.
Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
Let cake cool completely before glazing.
🍋 Make the Lemon Glaze
- Whisk powdered sugar, lemon juice, and zest until smooth.
- Adjust consistency — add more juice for thinner glaze.
- Drizzle over cooled cake.
Allow glaze to set before slicing.
🧁 Tips for Perfect Lemon Blueberry Cake
- Toss blueberries in flour to prevent sinking
- Use fresh lemon juice for best flavor
- Don’t overmix the batter
- Let cake cool fully before glazing
🍽 Serving Ideas
- Top with fresh blueberries and lemon slices
- Add whipped cream or vanilla ice cream
- Serve chilled for a refreshing summer dessert
🧊 Storage Instructions
Room Temperature: 2 days in airtight container
Refrigerator: Up to 5 days
Freezer: Wrap tightly and freeze up to 2 months