Introduction

This Lemon Blueberry Sheet Cake is a bright and moist dessert perfect for spring and summer gatherings. It’s bursting with fresh blueberries and zesty lemon flavor, topped with a tangy lemon glaze that adds a beautiful finish.

A slice of two-layer cake sits on a white plate with a few crumbs and a silver fork next to it; the bottom layer is dark purple and looks like a moist berry filling, with a light yellow cake layer on top that is fluffy and crumbly in texture. The cake is covered with a smooth white icing and topped with a small lemon wedge and two round blueberries. In the blurred background, there is a lemon wedge and a cooling rack on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
2 teaspoons vanilla extract
1 1/2 cups fresh blueberries, tossed with 1 tablespoon flour
2 1/2 cups powdered sugar
1/3 cup lemon juice

Instructions

Step 1: Preheat the oven to 350 degrees F. Grease a 9×13 baking dish and line it with parchment paper, allowing an overhang on the two long sides to make removing the cake easier.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a stand mixer fitted with a paddle attachment or with a hand mixer, cream the softened butter and granulated sugar until light and fluffy.
Step 4: Add the eggs, vanilla extract, and buttermilk to the creamed butter and sugar. Mix on low speed until incorporated.
Step 5: Gradually mix in the dry ingredients until no streaks of flour remain. Stir in the lemon juice and zest.
Step 6: Gently fold in the floured blueberries with a spatula to distribute evenly without breaking them.
Step 7: Pour the batter into the prepared baking dish and smooth the top. Bake for 40 to 45 minutes, or until a toothpick inserted comes out with moist crumbs.
Step 8: Let the cake cool completely in the pan. You may lift it out using the parchment overhang or leave it in the pan to serve.
Step 9: For the glaze, combine powdered sugar and lemon juice in a bowl and whisk until smooth. Drizzle over the cooled cake and let it harden before serving. Garnish with fresh fruit if desired.

Tips & Variations

Tossing the blueberries with flour helps prevent them from sinking to the bottom of the cake during baking.
Use fresh lemon zest for the brightest flavor, and avoid the white pith to keep bitterness at bay.
Substitute Greek yogurt for buttermilk for a thicker batter and a slight tang.
For extra texture, add a sprinkle of sliced almonds or a crumb topping before baking.

Storage

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Let refrigerated cake come to room temperature before serving for best flavor. The glaze may soften in the fridge but will still taste delicious.

How to Serve

The image shows a lemon blueberry cake cut into square slices, resting on a black cooling rack over a white marbled surface. The cake has two layers: a moist, light yellow base layer with visible blueberries inside and a smooth, glossy white icing layer on top. One visible slice is decorated with a fresh blueberry and a small wedge of lemon, adding bright blue and yellow colors. A silver serrated knife lies next to the cake, partially out of focus, along with a halved lemon in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for this cake?

Yes, but do not thaw them before mixing. Toss frozen blueberries with flour as directed and fold gently into the batter to prevent color bleeding.

How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake. When it comes out with moist crumbs but no raw batter, the cake is done. Baking time may vary slightly based on your oven.