Lemon Blueberry Sheet Cake
A bright and refreshing lemon blueberry sheet cake, perfect for summer gatherings, that serves a crowd with minimal fuss.
I grew up eating lemon cakes in summer, and this Lemon Blueberry Sheet Cake is the version I now make when friends drop by or when I want an easy, bright dessert for brunch. It’s sturdy enough to feed a crowd, studded with juicy berries, and finished with a glossy lemon glaze that sets quickly. If you like handheld breakfast sweets, you might also enjoy these blueberry lemon pancake mix muffins for a portable spin on the same flavors.
Why you’ll love this dish
This cake hits a sweet-tart balance that feels refreshing after a heavy meal. It’s also practical: a single 9×13 pan serves many, it travels well, and it’s simple enough to make for weekday dessert or a weekend potluck.
Reasons to try it:
- Feeds a crowd with minimal fuss.
- Uses pantry staples with a splash of fresh lemon for brightness.
- Great for brunch, picnics, school events, or office treats.
How this recipe comes together
Short overview so you know what to expect:
- Whisk dry ingredients and cream butter with sugar.
- Add eggs, vanilla and buttermilk, then fold in dry mix.
- Stir in lemon juice, zest, and gently fold in floured blueberries.
- Bake in a prepared 9×13 pan for ~40–45 minutes.
- Cool completely, drizzle lemon glaze, let set, then slice.
What you’ll need
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoon salt
- 1 cup butter (2 sticks), softened
- 1 1/2 cups granulated sugar
- Juice and zest of 2 lemons (about 1/4 cup lemon juice)
- 4 large eggs
- 1 cup buttermilk (see note)
- 2 teaspoons vanilla extract
- 1 1/2 cups fresh blueberries, tossed with 1 Tbsp flour
- 2 1/2 cups powdered sugar
- 1/3 cup lemon juice (for the glaze)
Ingredient notes and substitutions:
- Buttermilk: If you don’t have buttermilk, stir 1 Tbsp lemon juice or white vinegar into 1 cup milk and let sit 5 minutes.
- Blueberries: Fresh gives the best texture. Frozen can be used—do not thaw; toss in flour the same way to reduce bleeding.
- Gluten-free: Swap the flour for a 1:1 gluten-free baking blend and add a teaspoon xanthan gum if your blend lacks it.
Also, if you want a taller, more layered presentation, see a related take on lemon-blueberry cake variations in this lemon blueberry cake recipe.
Step-by-step instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 baking dish and line it with parchment, leaving an overhang along the two long sides for easy removal.
- In a medium bowl, whisk together 3 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1 1/4 tsp salt. Set aside.
- In a stand mixer fitted with the paddle (or using a hand mixer), cream 1 cup softened butter and 1 1/2 cups granulated sugar until light and fluffy, about 3–4 minutes.
- Add 4 large eggs one at a time, mixing on low until each is incorporated. Stir in 2 tsp vanilla.
- Add the dry ingredients in two additions, alternating with 1 cup buttermilk, starting and ending with the dry mix. Mix on low until no streaks of flour remain.
- Stir in the juice and zest of 2 lemons (about 1/4 cup juice total) until evenly distributed.
- Gently fold in the blueberries that have been tossed with 1 Tbsp flour. Use a spatula and fold just until combined to avoid crushing berries.
- Pour batter into the prepared pan and smooth the top. Bake 40–45 minutes or until a toothpick inserted in the center comes out with moist crumbs (no wet batter).
- Cool completely in the pan. Use the parchment overhang to lift the cake out if you prefer to glaze on a rack.
- For the glaze: whisk together 2 1/2 cups powdered sugar and 1/3 cup lemon juice until smooth. Pour over cooled cake and let the glaze set before slicing.
- Garnish with extra fresh berries and lemon zest if desired.
Lemon Blueberry Sheet Cake
- Prep
- 20 MIN
- Cook
- 45 MIN
- Total
- 1 HR 5 MIN
- Serves
- 12
01Ingredients
For the Cake
For the Glaze
02Method
- Preparation
- Baking
- Glazing
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0 OF 10 DONE03Recipe notes
- 01Serve with lightly sweetened whipped cream or a scoop of vanilla ice cream. For brunch, pair with Greek yogurt and mint.
How did it turn out?
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Best ways to enjoy it
- Serve room temperature or slightly chilled. The glaze firms up and gives a nice bite.
- Pair with lightly sweetened whipped cream or a scoop of vanilla ice cream for a dessert course.
- For brunch, plate with Greek yogurt and a sprig of mint for a fresher feel.
- If you want to dress it up, top slices with toasted almonds or a dusting of lemon zest.
Storage and reheating tips
Room temperature: Cover with plastic wrap or store in an airtight container for up to 2 days.
Refrigerator: Keep covered for up to 5 days; bring to room temp before serving for best flavor.
Freezing: Freeze slices or the whole cake (double-wrapped) for up to 3 months. Thaw in the fridge overnight and then come to room temperature.
Food safety: Do not leave glazed cake at room temp for more than 2 hours if ambient temps are warm (above 90°F).
Creative twists
- Coconut-lemon: Replace 1/2 cup flour with 1/2 cup unsweetened shredded coconut for texture.
- Streusel top: Before baking, sprinkle a simple cinnamon-sugar crumble for a crunch contrast.
- Honey-lemon glaze: Swap part of the powdered sugar for 1–2 Tbsp honey and reduce lemon juice slightly.
- Dairy-free: Use a vegan butter and almond or oat milk mixed with vinegar as a buttermilk substitute; choose a gluten-free flour blend if needed.
- Lemon berries: Toss blueberries in 1 Tbsp lemon syrup for a brighter note before folding into batter.
Common questions
Can I use frozen blueberries?
A: Yes. Keep them frozen and fold them into the batter straight from the freezer after tossing in flour. This helps prevent excessive bleeding.
How long does the glaze take to set?
A: At room temperature, expect 20–40 minutes. In the fridge it firms in about 15–20 minutes.
Can I make this ahead?
A: Absolutely. Bake the cake, store it unglazed for up to 2 days, then glaze just before serving. Or freeze baked, unglazed cake for longer storage and glaze after thawing.
Can I halve the recipe for a smaller pan?
A: Yes. Use an 8×8 for half the batch and reduce baking time—start checking at 25–30 minutes.
Is this cake suitable for kids?
A: Yes-it’s a citrusy, berry-filled treat that’s kid-friendly.
Conclusion
If you want another version that’s visually similar but written with a slightly different method, check this take on a classic lemon blueberry sheet cake from This Celebrated Life. For another idea, try my No-Bake Lemon Blueberry Cream Cake.
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