This Lemon Blueberry Sheet Cake is soft, moist, and packed with fresh blueberries and bright lemon flavor. The tender crumb pairs perfectly with juicy berries, while the smooth lemon glaze on top adds a sweet and tangy finish. It’s an easy, crowd-friendly dessert that’s perfect for gatherings, brunch, or anytime you want a fresh and fruity treat.
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 ½ cups fresh blueberries
For the Lemon Glaze:
- 1 ½ cups powdered sugar
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
Preparation Steps
Step 1: Prepare the Pan
Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
Step 2: Cream Butter and Sugar
Beat butter and sugar until light and fluffy. This step helps create a soft and airy cake texture.
Step 3: Add Eggs and Flavor
Add eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, and vanilla extract.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk flour, baking powder, and salt.
Step 5: Mix Batter
Gradually add dry ingredients to the wet mixture, alternating with milk. Mix until smooth and combined.
Step 6: Add Blueberries
Gently fold in blueberries, being careful not to break them too much.
Step 7: Bake
Spread batter evenly in the pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool Completely
Let the cake cool fully before adding glaze to avoid melting.
Step 9: Make and Add Glaze
Whisk powdered sugar, lemon juice, and zest until smooth. Pour over cooled cake and spread evenly.
Variations
- Add white chocolate chips for extra sweetness.
- Use raspberries or mixed berries instead of blueberries.
- Add a cream cheese frosting instead of glaze for a richer version.
- Make it into cupcakes for individual servings.
- Add a crumb topping before baking for texture.
Cooking Notes
- Toss blueberries lightly in flour before adding to prevent sinking.
- Do not overmix the batter to keep the cake soft and tender.
- Use fresh lemon juice for the best bright flavor.
- Bake until just done, overbaking can dry out the cake.
- Let the cake cool completely so the glaze sets nicely on top.
Serving Suggestions
- Serve chilled or at room temperature depending on preference.
- Pair with tea, coffee, or lemonade for a refreshing combo.
- Top with whipped cream or vanilla ice cream for extra indulgence.
- Garnish with fresh blueberries and lemon slices for presentation.
- Perfect for brunch tables, picnics, or summer parties.
Tips
- Use room temperature ingredients for a smooth batter.
- Line your pan for easy removal and clean slices.
- Cut with a sharp knife and wipe between cuts for neat squares.
- Store in the fridge to keep it fresh longer.
- Add extra lemon zest if you like a stronger citrus flavor.
Prep Time / Bake Time / Total Time
Prep Time: 20 minutes
Bake Time: 30–35 minutes
Total Time: About 55 minutes
Nutritional Info (Approx.)
Per slice:
Calories: 280
Carbohydrates: 36g
Fat: 13g
Protein: 4g
Sugar: 22g
FAQs
Can I use frozen blueberries?
Yes, but do not thaw them before adding to the batter.
Why did my blueberries sink?
They may not have been coated in flour before mixing.
Can I make this cake ahead of time?
Yes, it stays fresh for 2–3 days when stored properly.
Can I freeze this cake?
Yes, freeze without glaze for best results.
How do I store leftovers?
Store in an airtight container in the fridge or at room temperature for short periods.
Conclusion
This Lemon Blueberry Sheet Cake is soft, flavorful, and incredibly easy to make. The combination of sweet blueberries and tangy lemon creates a refreshing dessert that’s perfect for any occasion, from casual family treats to special gatherings.