Okay, grab a cup of coffee, pull up a chair, and let’s talk about cake! Not just any cake, but my absolute go-to, family-favorite: lemon blueberry sheet cake. I can practically smell it baking just thinking about it. There’s something so comforting about a simple lemon blueberry sheet cake, isn’t there? It’s the kind of dessert that brings back memories of potlucks and summer picnics, where everyone is relaxed and enjoying each other’s company.

My journey with this lemon blueberry sheet cake started years ago. I was a young mom, juggling work, kids, and a never-ending to-do list. I needed a dessert that was quick, easy, and, most importantly, delicious. I tried countless blueberry lemon cake recipes before finally stumbling upon the perfect formula. There were definitely some comical mishaps along the way. I remember one time I completely forgot the sugar (yes, really!), and the kids politely ate it anyway, bless their hearts. That’s when I learned the importance of double-checking my ingredients! This lemon blueberry sheet cake is the result of years of tweaking and perfecting, and trust me, it’s worth it. It’s a sheet pan blueberry cake wonder!

What makes this lemon blueberry sheet cake so special? Well, first, it’s incredibly moist and tender, thanks to a secret ingredient I’ll share later. Second, the combination of tart lemon and sweet blueberries is just divine. It’s perfect with your afternoon tea or as a sweet end to a family dinner. Plus, this isn’t some fussy, complicated bake. It is an easy lemon blueberry cake, my kind of baking!

Honestly, this lemon blueberry sheet cake has saved me on countless occasions. Last-minute school bake sales? Check. Unexpected guests? Check. A simple craving for something sweet and comforting? Double-check! This recipe is so versatile, and I know you’re going to love how easy it is to adapt to your own tastes.

So, are you ready to bake up a batch of happiness? I promise, this lemon blueberry sheet cake is going to become a staple in your kitchen, just like it is in mine. Let’s get started!

INGREDIENTS

Here’s what you’ll need to whip up this amazing lemon blueberry sheet cake. I’m all about using quality ingredients because they really do make a difference in the final product.

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2 ½ cups all-purpose flour: I always use unbleached all-purpose flour for my lemon blueberry sheet cake because I find it gives the cake a lighter, more tender crumb.
2 teaspoons baking powder: Make sure your baking powder is fresh! I learned the hard way that old baking powder can result in a flat, sad cake.
½ teaspoon baking soda: Baking soda helps to give the lemon blueberry sheet cake a little extra lift and a lovely golden color.
½ teaspoon salt: Salt enhances the other flavors in the cake.
1 cup (2 sticks) unsalted butter, softened: I always use real butter in my lemon blueberry sheet cake. I find that butter substitutes just don’t give the same rich flavor.
2 cups granulated sugar: Don’t skimp on the sugar! It’s essential for the cake’s sweetness and moisture.
2 large eggs: I prefer using eggs that are at room temperature for my lemon blueberry sheet cake. They incorporate more easily into the batter and help to create a smoother texture.
1 cup buttermilk: This is my secret ingredient! Buttermilk adds a lovely tang and helps to create a super moist cake. If you don’t have buttermilk on hand, you can make your own by adding a tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for 5 minutes before using. You can find this at most grocery stores, usually in the dairy section. I always buy an extra carton when making lemon blueberry sheet cake, just in case!
¼ cup lemon juice: Freshly squeezed lemon juice is a must! It adds a bright, zesty flavor that complements the blueberries perfectly.
1 tablespoon lemon zest: Don’t skip the lemon zest! It adds so much flavor to the cake. Make sure to zest the lemon before you juice it.
2 cups fresh blueberries: I love using fresh blueberries in my lemon blueberry sheet cake, but frozen blueberries will also work in a pinch. If using frozen, don’t thaw them before adding them to the batter. Just toss them with a tablespoon of flour to prevent them from sinking to the bottom of the cake. I learned this lemon blueberry sheet cake trick from my mom!
Powdered sugar (for dusting): Optional, but it adds a pretty finishing touch.

Here’s a cost-saving tip when making lemon blueberry sheet cake: Look for blueberries when they’re in season! They’re usually much cheaper then. Also, buying butter in bulk and freezing it is a great way to save money. For storage, I always keep my buttermilk in the back of the fridge where it’s coldest, to make it last longer. And those lemons? I keep them in a plastic bag in the crisper drawer to prevent them from drying out.

HOW TO MAKE – STEP-BY-STEP

Alright, now for the fun part! Here’s how to make this lemon blueberry sheet cake, step by step. Don’t worry, it’s easier than you think!

Woman preparing lemon blueberry sheet cake in kitchen

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Preheat your oven to 350°F (175°C). While the oven is heating up, grease and flour a 9×13 inch sheet pan. I like to use a baking spray that has flour in it, but you can also grease the pan with butter or shortening and then dust it with flour. Make sure to get into all the corners! I learned the hard way with lemon blueberry sheet cake that a well-greased pan is essential to prevent sticking!
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the baking powder and baking soda are evenly distributed throughout the flour.
In a separate bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes. You want the mixture to be pale and creamy. I use my stand mixer for this, but you can also use a hand mixer.
Beat in the eggs one at a time, then stir in the lemon juice and lemon zest. Make sure to scrape down the sides of the bowl after each addition.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix the batter! Overmixing can result in a tough cake. I find that this is a common mistake when folks try to make lemon blueberry sheet cake.
Gently fold in the blueberries. Be careful not to crush the blueberries!
Pour the batter into the prepared sheet pan and spread evenly.
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. In my kitchen, lemon blueberry sheet cake usually takes about 28 minutes to bake. Start checking for doneness at 25 minutes, and then add a few more minutes if needed.
Let the cake cool in the pan for 10 minutes before dusting with powdered sugar (if using).

While the lemon blueberry sheet cake is cooking, I usually tidy up the kitchen or start prepping dinner. Sometimes, if I’m feeling ambitious, I’ll even make a simple glaze to drizzle over the top. Your lemon blueberry sheet cake should smell like a heavenly combination of lemon and blueberries. It’s seriously intoxicating!

SERVING

Now, for the best part: serving this lemon blueberry sheet cake! This cake is so versatile and can be enjoyed in so many different ways.

The kids love our lemon blueberry sheet cake when I slice it into squares and top it with a dollop of whipped cream or a scoop of vanilla ice cream. Sometimes, I’ll even add a sprinkle of extra blueberries on top for good measure. It’s the perfect after-school treat or weekend dessert.

This lemon blueberry sheet cake is perfect for potlucks, picnics, and casual gatherings. It’s also a great cake to bring to a friend who needs a little pick-me-up. It’s just so easy to transport and serve, and it always disappears quickly.

Here are some go-to side dishes that pair perfectly with lemon blueberry sheet cake: a light and refreshing fruit salad, a scoop of vanilla ice cream, or a dollop of whipped cream. You could even serve it with a cup of hot coffee or tea.

For presentation, I like to keep it simple. I usually just dust the cake with powdered sugar and then arrange it on a pretty platter. You could also add a few fresh blueberries and lemon slices for garnish.

If you have extra lemon blueberry sheet cake (which is rare in my house!), you can store it in an airtight container at room temperature for up to 3 days. Or, you can freeze it for up to 2 months. Just wrap it tightly in plastic wrap and then place it in a freezer-safe bag.

I’ve tried a few seasonal variations of this lemon blueberry sheet cake. In the fall, I like to add a sprinkle of cinnamon to the batter. In the winter, I’ll sometimes add a dash of almond extract. And in the spring, I love to use fresh raspberries in addition to the blueberries.

My friends always ask for this lemon blueberry sheet cake recipe whenever I make it. It’s just so easy to make and so delicious!

If you are looking for some other great recipes, why not try my Cheddar Bay Crab Cakes with Lemon Butter Drizzle or perhaps my Mini Blueberry Cheesecakes?

FAQs

Okay, let’s tackle some frequently asked questions about this lemon blueberry sheet cake. I’ve gotten these questions from family, friends, and even blog readers over the years!

Can I use frozen blueberries instead of fresh? Absolutely! Just don’t thaw them before adding them to the batter. Toss them with a tablespoon of flour to prevent them from sinking to the bottom of the cake. Here’s a helpful link: Baking Tips For Using Frozen Fruit | Michigan State University
What if I don’t have buttermilk? No problem! You can make your own by adding a tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for 5 minutes before using. Here’s a helpful link to another resource All About Buttermilk | King Arthur Baking
Can I make this cake ahead of time? Yes, you can! This lemon blueberry sheet cake is actually even better the next day, as the flavors have had a chance to meld together. Just store it in an airtight container at room temperature.
My cake is sinking in the middle! What did I do wrong? This usually happens when the oven temperature is too low, or if the cake is underbaked. Make sure your oven is properly preheated, and that you bake the cake until a wooden skewer inserted into the center comes out clean. You know what I do when my lemon blueberry sheet cake starts to sink? I just turn it into a trifle!
Can I add a glaze to this cake? Absolutely! A simple lemon glaze is a delicious addition. Just whisk together powdered sugar with a little bit of lemon juice until you reach your desired consistency. Drizzle it over the cooled cake.
My blueberries are bleeding into the batter! How do I prevent this? Tossing the blueberries with flour before adding them to the batter helps to prevent them from bleeding. Also, be gentle when folding them into the batter. My biggest lemon blueberry sheet cake mistake was not tossing them in flour!
Can I make this recipe gluten-free? I haven’t tried it myself, but I imagine you could substitute a gluten-free all-purpose flour blend for the regular flour. You may need to add a little bit of extra liquid to the batter, as gluten-free flours tend to be drier. When my friend came over with gluten allergies, I learned that ensuring you use a blend with xanthan gum will help give it the proper structure.

My Final Thoughts

This lemon blueberry sheet cake recipe holds such a special place in my heart because it’s a reminder of all the happy memories I’ve made with my family over the years. It’s the cake that we always turn to when we need a little bit of comfort or celebration.

Finished lemon blueberry sheet cake in kitchen

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Here are my lemon blueberry sheet cake Pro Tips:

Don’t overmix the batter! Overmixing can result in a tough cake.
Use room temperature ingredients! This helps to ensure that the ingredients incorporate evenly and create a smoother texture.
Don’t be afraid to experiment! This recipe is very forgiving, so feel free to adjust it to your own tastes.

Here are a few lemon blueberry sheet cake variations I’ve tried with my family:

Lemon Raspberry Sheet Cake: Substitute half of the blueberries with fresh raspberries.
Lemon Poppy Seed Sheet Cake: Add a tablespoon of poppy seeds to the batter.
Lemon Blueberry Cream Cheese Sheet Cake: Swirl a layer of cream cheese frosting over the top of the cake after it has cooled.

The kids love the Lemon Raspberry version, while my husband is partial to the Lemon Poppy Seed. My oldest will eat any lemon blueberry sheet cake I make!

I hope you’ll make this lemon blueberry sheet cake your own, and I hope it brings you as much joy as it has brought my family. Don’t be afraid to get creative and add your own personal touch!

So, go ahead, give it a try! I promise, you won’t be disappointed. Baking is all about spreading love and creating memories, and I hope this lemon blueberry sheet cake helps you do just that. I am sure you will love this lemon blueberry sheet cake!

Lemon Blueberry Sheet Cake

Print Recipe

This Easy Lemon Blueberry Sheet Cake is a simple and delicious treat perfect for any occasion. Bursting with fresh blueberries and bright lemon flavor, it’s a crowd-pleasing dessert that’s incredibly easy to make.

Author: Zoubida
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

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2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 3/4 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1/4 cup lemon juice
2 tablespoons lemon zest
2 cups fresh blueberries

Lemon Glaze

2 cups powdered sugar
1/4 cup lemon juice, or more to reach desired consistency
1 teaspoon lemon zest (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
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 the eggs one at a time, then stir in the vanilla extract.
In a small bowl, combine the buttermilk, lemon juice, and lemon zest.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the blueberries.
Pour the batter into the prepared pan and spread evenly.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Lemon Glaze: In a medium bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice to reach desired consistency. Stir in lemon zest if desired.
Drizzle the glaze over the cooled cake.
Slice and serve.

Notes

For an extra burst of lemon flavor, add a few drops of lemon extract to the glaze. Serve chilled or at room temperature.