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Lemon Blueberry Sheet Cake

lemon blueberry sheet cake

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.

Ingredients

Scale
  • 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)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. 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.
  4. In a small bowl, combine the buttermilk, lemon juice, and lemon zest.
  5. 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.
  6. Gently fold in the blueberries.
  7. Pour the batter into the prepared pan and spread evenly.
  8. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  10. 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.
  11. Drizzle the glaze over the cooled cake.
  12. 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.