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Lemon Blueberry Sheet Cake

A delightful dessert that combines zesty lemon flavors with juicy blueberries for a moist and fluffy cake perfect for any occasion.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: blueberry dessert, Easy Dessert, Lemon Blueberry Sheet Cake, moist cake, summer cake
Servings: 12 servings
Calories: 300kcal

Ingredients

For the cake

  • 3 cups all-purpose flour Provides structure.
  • 2 teaspoons baking powder Ensures the cake rises.
  • 1/2 teaspoon baking soda Provides additional lift.
  • 1 1/4 teaspoon salt Balances sweetness.
  • 1 cup butter (2 sticks), softened Adds richness.
  • 1 1/2 cups granulated sugar Sweetens the cake.
  • 2 pieces lemons (juice and zest of) Infuses citrus flavor; about 1/4 cup juice.
  • 4 large eggs Binds the ingredients together.
  • 1 cup buttermilk Ensures moistness.
  • 2 teaspoons vanilla extract Enhances flavor.
  • 1 1/2 cups fresh blueberries Toss with 1 tablespoon flour to prevent sinking.

For the glaze

  • 2 1/2 cups powdered sugar Adds sweetness.
  • 1/3 cup lemon juice Completes the dessert with zing.

Instructions

Preparation

  • Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking dish by greasing it and lining with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Mixing

  • Cream the softened butter with the granulated sugar in a stand mixer or using a hand mixer until light and fluffy.
  • Add the eggs, vanilla extract, and buttermilk to the creamed mixture, mixing at low speed until fully combined.
  • Gradually blend in the dry ingredients until no streaks of flour remain, being careful not to overmix.
  • Stir in the lemon juice and zest, then gently fold in the blueberries.

Baking

  • Pour the batter into the prepared baking dish and spread it evenly.
  • Bake for 40-45 minutes, or until a toothpick inserted in the center comes out with moist crumbs.

Glazing and Serving

  • Allow the cake to cool completely in the pan.
  • For the glaze, mix powdered sugar and lemon juice until smooth, then pour over the cooled cake. Garnish with fresh blueberries before serving.

Notes

Use room temperature ingredients for optimal mixing. Toss blueberries in flour before adding them to prevent sinking.