Oh, friend, pull up a chair! I’ve got to tell you about a little slice of sunshine that has absolutely taken over our kitchen, especially now that the days are getting longer and the thought of anything too heavy just isn’t quite right. You know how sometimes you stumble upon a recipe that just clicks? The kind that makes everyone’s eyes light up, even your pickiest eater (yes, even my Leo!). Well, that’s exactly what happened with our beloved Lemon Blueberry Sheet Cake.

It’s become our go-to for everything from casual weeknight desserts to impromptu backyard get-togethers, and honestly, sometimes I just make it for myself and a cup of tea because it’s just that comforting.

Life can be pretty hectic, right? Between school runs, work deadlines, and just keeping up with the daily rhythm, finding time to bake something truly special often feels like a monumental task. I used to agonize over complicated layer cakes or fussy desserts, only to end up with a sink full of dishes and a tired grin. But this Lemon Blueberry Sheet Cake is a game-changer. It’s remarkably straightforward, coming together in one pan, which means less fuss and significantly less cleanup.

My eldest, Maya, who’s getting more and more interested in baking, can almost make this by herself now, which speaks volumes about how approachable this Lemon Blueberry Sheet Cake recipe is. We’ve had so many memorable moments gathered around the kitchen island, eagerly awaiting that first slice. My husband, David, isn’t usually one for sweets, but he always asks for seconds when I make this Lemon Blueberry Sheet Cake.

It’s just light enough to feel indulgent without being heavy, and the citrus brightens everything up.

Trust me, once you try this easy lemon cake, you’ll see why it’s a permanent fixture on our dessert rotation. Get ready to fall in love with the pure joy of a homemade Lemon Blueberry Sheet Cake! It’s going to make your kitchen smell amazing, and your family will thank you.

Ingredients

Alright, let’s talk about what you’ll need to create this fantastic Lemon Blueberry Sheet Cake. The beauty of this recipe is that it uses pretty standard pantry staples, so you likely won’t need to make a special trip to the store for anything obscure. I always try to keep these ingredients on hand because you never know when the craving for a Lemon Blueberry Sheet Cake will strike, or when unexpected guests might show up!

Here’s the lineup:

2 ½ cups All-Purpose Flour: This is our base. I always recommend spooning and leveling your flour rather than scooping it directly with your measuring cup. If you scoop straight from the bag, you can end up with too much flour, which will make your Lemon Blueberry Sheet Cake dense and dry.

2 teaspoons Baking Powder: Our leavening agent. It helps the cake rise and gives it that lovely, airy texture. Make sure yours isn’t expired!
½ teaspoon Salt: Just a little bit to balance the sweetness and really make those other flavors pop. Don’t skip it!

1 cup (2 sticks) Unsalted Butter, softened: Room temperature butter is key for creaming with sugar, creating those tiny air pockets that contribute to a tender crumb in your Lemon Blueberry Sheet Cake. If you forget to take it out, you can cut it into smaller pieces and let it sit for 15-20 minutes, or even microwave it for 10-15 seconds, but be careful not to melt it!
1 ¾ cups Granulated Sugar: For sweetness, of course, but also for moisture and tenderness.
3 large Eggs: Again, room temperature is best. They mix more evenly into the batter. If they’re cold, a quick trick is to place them in a bowl of warm (not hot!) water for 5-10 minutes.

1 tablespoon Lemon Zest (from 2-3 lemons): This is where a lot of that bright lemon flavor comes from. Use a microplane zester for the best results, and try to get only the yellow part, not the bitter white pith. Fresh zest makes all the difference in a Lemon Blueberry Sheet Cake.
1 cup Whole Milk: Adds richness and moisture. I prefer whole milk for this easy lemon cake, but 2% will work in a pinch.
1 ½ teaspoons Vanilla Extract: A classic flavor enhancer that rounds out the lemon and blueberry beautifully.

2 cups Fresh Blueberries: The stars of the show! Fresh is always best for this sheet cake recipe, as frozen blueberries can bleed into the batter and make it a bit gray. If you absolutely must use frozen, don’t thaw them first and consider tossing them lightly in a tablespoon of flour before adding to the batter to prevent sinking. This blueberry lemon dessert truly shines with fresh, plump berries.

For the Lemon Glaze:

1 ½ cups Powdered Sugar (Confectioners’ Sugar): The base of our sweet, tangy lemon glaze.
3-4 tablespoons Fresh Lemon Juice: The magic ingredient for that vibrant lemon kick. Start with 3 tablespoons and add more a tiny bit at a time until you reach your desired consistency – thick enough to coat, but pourable.

When I’m shopping, I always look for firm, bright blueberries. Sometimes they’re on sale, and I’ll grab an extra carton just for this. And for lemons, I look for ones that feel heavy for their size, as that usually means they’re full of juice. Don’t worry if your lemons aren’t super pretty; it’s the zest and juice that matter here! This simple list of ingredients is all you need for a truly unforgettable summer berry cake.

Step-by-Step Instructions

Alright, apron on? Good! Let’s get baking this incredible Lemon Blueberry Sheet Cake. This is where the magic happens, and I promise you, it’s going to be so much easier than you might think. Just follow along, and we’ll create something truly delicious together.

Get Ready to Bake: First things first, let’s set ourselves up for success. Preheat your oven to 350°F (175°C). Then, grab a 9×13 inch baking pan. This is the perfect size for our Lemon Blueberry Sheet Cake. Lightly grease it with butter or cooking spray, then dust it with a little flour. Tap out any excess flour. This step is a small effort but makes a huge difference in ensuring your cake doesn’t stick. I learned this the hard way once when a beautiful cake got stuck, and it was quite heartbreaking!
Combine the Dry Ingredients: In a medium bowl, whisk together your 2 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Give it a good whisk for about 30 seconds to make sure everything is evenly distributed. This ensures that the leavening agents are spread throughout, giving you an even rise for your Lemon Blueberry Sheet Cake.
Cream the Butter and Sugar: Now, in a large mixing bowl (or the bowl of your stand mixer), beat your 1 cup (2 sticks) of softened unsalted butter with 1 ¾ cups of granulated sugar. You want to beat this on medium speed until the mixture is light, fluffy, and pale in color. This usually takes about 3-5 minutes. This creaming process is crucial for incorporating air, which helps make our Lemon Blueberry Sheet Cake wonderfully tender. Don’t rush this step!

Add the Eggs and Lemon Zest: Once your butter and sugar are beautifully creamy, add the 3 large eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to make sure everything is fully combined. Then, stir in the 1 tablespoon of fresh lemon zest. Oh, that smell right now! It’s amazing. This is where a lot of the bright, zesty flavor of your Lemon Blueberry Sheet Cake comes from.
Alternate Dry and Wet Ingredients: Now, we’re going to gradually add the dry ingredients and the milk to our wet mixture. Begin by adding about a third of your flour mixture to the butter-sugar-egg mixture, mixing on low speed until just combined. Then, pour in half of the 1 cup of whole milk and mix until incorporated. Repeat with another third of the flour, then the remaining milk, and finally the last third of the flour. Mix only until just combined – overmixing can make your Lemon Blueberry Sheet Cake tough! As soon as you see no more streaks of flour, stop.
Fold in the Blueberries: Gently fold in the 2 cups of fresh blueberries. I like to do this by hand with a spatula to avoid crushing them. You want those beautiful, whole berries studded throughout your Lemon Blueberry Sheet Cake. Remember my tip about tossing frozen berries in flour if you’re using them? That helps them not sink to the bottom. This is where your summer berry cake really starts to look irresistible.

Bake It Up: Pour the batter evenly into your prepared 9×13 inch baking pan. Smooth the top with a spatula. Pop it into your preheated oven and bake for 35-45 minutes. You’ll know it’s done when the edges are lightly golden, and a wooden skewer or toothpick inserted into the center comes out clean. Every oven is a little different, so keep an eye on it. My oven tends to run a bit hot, so I usually start checking around 30 minutes.
Cooling Time: Once baked, take your glorious Lemon Blueberry Sheet Cake out of the oven and place it on a wire rack to cool completely. This is the hardest part – the waiting! But it’s essential for a good glaze application. Resist the urge to slice into it right away. While it’s cooling, you can make the lemon glaze.
Make the Lemon Glaze: In a small bowl, whisk together the 1 ½ cups of powdered sugar with 3-4 tablespoons of fresh lemon juice. Start with 3 tablespoons and add more, half a teaspoon at a time, until you reach a smooth, pourable consistency that’s not too runny. You want it thick enough to coat the back of a spoon. This bright lemon glaze is the perfect finishing touch for our Lemon Blueberry Sheet Cake.

Glaze and Serve: Once the cake is completely cool, drizzle the lemon glaze generously over the top. You can use a spoon or a whisk to create lovely swirls. Let the glaze set for about 10-15 minutes, then slice your beautiful Lemon Blueberry Sheet Cake and serve! My family always gathers around, forks in hand, waiting for that moment. It’s truly a rewarding moment after putting together this delightful sheet cake recipe.

Serving Ideas

Once you’ve baked this magnificent Lemon Blueberry Sheet Cake and that amazing lemon glaze has set, you’re ready for the best part: sharing it! In our house, this cake rarely lasts long. It’s just too good to resist, and honestly, the aroma alone calls everyone to the kitchen.

We usually serve this Lemon Blueberry Sheet Cake as is, straight from the pan. There’s something so charming and unpretentious about a dessert that looks like it’s straight out of a farmhouse kitchen, ready for digging in. I love how the vibrant blueberries pop against the pale yellow cake, especially when the glossy lemon glaze is cascading down.

Sometimes, if we’re feeling a little fancy for a special occasion, I might sprinkle a few extra fresh blueberries and a little lemon zest on top for a pop of color before serving. It just makes it look extra inviting.

This Lemon Blueberry Sheet Cake is truly versatile for any gathering. It’s light and refreshing enough for a summer barbecue or picnic dessert – much easier to transport than a fussy layer cake! We’ve taken it to potlucks, birthday parties, and even just over to our neighbors’ house for an impromptu dessert. It’s always a huge hit, and I invariably get asked for the easy lemon cake recipe.

It’s also perfect for a Sunday brunch. Imagine: a slice of this bright Lemon Blueberry Sheet Cake with a cup of coffee or a tall glass of iced tea. Pure bliss! My kids love it as an after-school snack, too, especially Leo, who considers it a personal triumph if he gets the last piece.

Now, let’s talk about leftovers, though with this Lemon Blueberry Sheet Cake, they might be a rare sight! If you do happen to have any slices left, they store beautifully. Just cover the pan tightly with plastic wrap or transfer individual slices to an airtight container. It keeps well at room temperature for 2-3 days, or you can pop it in the fridge for up to 5 days. We sometimes warm up leftover slices slightly in the microwave for 10-15 seconds; it makes the cake soft and tender again, and the lemon glaze gets wonderfully gooey.

Sometimes, I’ll crumble a bit over a scoop of vanilla ice cream – it’s an instant blueberry lemon dessert sundae! Or, if I’m feeling creative, I’ll cut small cubes and layer them in a trifle dish with lemon curd and whipped cream for a whole new dessert experience. This makes the most delicious summer berry cake trifle! Whatever you do, make sure to savor every last crumb of this delightful Lemon Blueberry Sheet Cake.

FAQs

My friends, when I share this Lemon Blueberry Sheet Cake recipe, I always get a flurry of questions. And I love it! It shows me you’re as passionate about getting it right as I am. So, I’ve put together some of the most common questions I hear, along with my best advice, born from years of experimenting in my own kitchen.

1. Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries for your Lemon Blueberry Sheet Cake, but with a little trick. Do NOT thaw them! If you thaw them, they’ll release too much moisture and bleed color into your beautiful cake batter. Instead, toss the frozen blueberries directly into about a tablespoon of flour (from the measured amount for the cake, or a little extra). This helps prevent them from sinking to the bottom of the pan and also absorbs some of that extra moisture. They might make your easy lemon cake a tiny bit more prone to bleeding color, but the taste will still be amazing! This is a common swap I make when fresh berries aren’t in season for this delicious blueberry lemon dessert.

2. My cake turned out dry. What went wrong?

Oh, that’s so disappointing when that happens! A dry Lemon Blueberry Sheet Cake can usually be traced back to a couple of things. The most common culprit is overmixing the batter once the flour is added. Mixing too much develops the gluten, making the cake tough and dry. The other big one is overbaking. Every oven is different, so it’s always best to start checking your cake at the lower end of the baking time (around 35 minutes) and rely on the toothpick test. If it comes out clean, it’s done! Also, make sure your butter and eggs are at room temperature; this helps them emulsify properly and creates a more tender crumb. I once completely overbaked a batch of cupcakes because I was distracted by a phone call, and they were like hockey pucks – a lesson learned the hard way!

3. Can I make this Lemon Blueberry Sheet Cake ahead of time?

Absolutely! This Lemon Blueberry Sheet Cake actually tastes even better the next day as the flavors have a chance to meld. You can bake the cake a day ahead, let it cool completely, then cover it tightly and store it at room temperature. Make the lemon glaze right before you plan to serve it, or you can glaze it and then store it. It will be perfectly fine. For longer storage, you can freeze individual slices (without the glaze) wrapped tightly in plastic wrap and then foil for up to a month. Thaw at room temperature and then glaze. It’s a fantastic sheet cake recipe for meal prepping your dessert!

4. What if I don’t have a 9×13 inch baking pan?

While the 9×13 inch pan is ideal for this Lemon Blueberry Sheet Cake, you could probably use a slightly different size in a pinch. A 9×9 inch pan would result in a much thicker cake, so you’d need to increase the baking time significantly, probably by 10-15 minutes or more, and keep a close eye on it. A larger pan, like an 11×15 inch, would make a thinner cake, and you’d need to reduce the baking time. For best results with this summer berry cake, I really recommend sticking to the 9×13. If you don’t have one, they’re pretty inexpensive and a great staple for any home baker!

5. Can I use bottled lemon juice for the glaze?

You can use bottled lemon juice for the lemon glaze, but I strongly recommend using fresh. Fresh lemon juice just has a brighter, more vibrant flavor that really shines in this Lemon Blueberry Sheet Cake. Bottled juice often has a slightly duller or more acidic taste that isn’t quite the same. If you’re going to the effort of baking this beautiful cake, a couple of fresh lemons are worth it for that perfect zing!

6. Can I add other berries or fruit?

You could certainly experiment! I’ve seen variations of this Lemon Blueberry Sheet Cake with raspberries or even a mix of berries. Just keep in mind that some fruits, like strawberries, have a higher water content and might make the cake a bit wetter. If you swap out the blueberries entirely, it’s not really a Lemon Blueberry Sheet Cake anymore, but it would still be a delightful lemon cake! Just stick to about 2 cups of fruit. For example, a lemon raspberry cake would be wonderful, but might need the same flour-tossing trick as frozen blueberries.

Conclusion

Phew! We’ve made it to the end, and hopefully, you’re now armed with everything you need to bake this absolutely delightful Lemon Blueberry Sheet Cake. Thinking about all the times we’ve shared this cake, from quiet family dinners to lively gatherings, fills me with so much warmth. It’s more than just a recipe; it’s a vehicle for joy, for gathering, and for those precious moments that make up the fabric of our lives.

It’s become such a comforting constant in our home, a testament to simple, delicious baking that doesn’t demand hours of effort but delivers huge on flavor and cheer. I always feel a little extra spark of happiness when I see this Lemon Blueberry Sheet Cake cooling on the counter.

As a final little nudge from my kitchen to yours, here are a few last tips to make sure your Lemon Blueberry Sheet Cake turns out perfect every single time:

Don’t overmix the batter! Once the flour goes in, mix only until just combined. This is the secret to a tender, light crumb.
Always use room temperature ingredients for the cake batter. This ensures everything emulsifies smoothly, creating a uniform, lovely texture.

Let the cake cool completely before glazing. I know it’s hard to wait, but glazing a warm cake will result in a messy, absorbed glaze, rather than that beautiful, glossy finish.
Don’t skimp on fresh lemon zest and juice. The vibrant, zesty flavor is what makes this Lemon Blueberry Sheet Cake so special.

A beautifully glazed Lemon Blueberry Sheet Cake, ready to be served, with a slice already cut.

You might even consider adding a sprinkle of poppy seeds to the batter next time for a lemon poppy seed blueberry cake variation – my kids haven’t tried that one yet, but I’m thinking about it! Or a dash of almond extract could add a whole new depth to this wonderful sheet cake recipe. The possibilities are endless once you have this fantastic easy lemon cake as your base.

I truly hope this Lemon Blueberry Sheet Cake becomes a cherished recipe in your home too, bringing smiles and delicious moments to your table. There’s nothing quite like the satisfaction of baking something wonderful from scratch and sharing it with the people you love. Go on, give this summer berry cake a try. You won’t regret it! And please, when you do, come back and tell me all about it in the comments. I’d love to hear how it turned out for you and your family! Happy baking, friend!

Lemon Blueberry Sheet Cake

Print Recipe

This easy lemon blueberry sheet cake is the perfect dessert for any occasion, bursting with bright citrus flavor and juicy berries, all baked in a single pan for simple serving and delightful taste.

Author: Kiera

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Yield: 12-16 servings
Category: Dessert
Method: Baked

Cuisine: American

Ingredients

Scale

1 ½ cups (180g) all-purpose flour
1 teaspoon baking powder

½ teaspoon baking soda
¼ teaspoon salt
½ cup (113g) unsalted butter, softened

1 ½ cups (300g) granulated sugar
2 large eggs
1 tablespoon lemon zest (from 2 medium lemons)

¼ cup (60ml) fresh lemon juice
½ cup (120ml) milk (any kind)
1 teaspoon vanilla extract

1 ½ cups (200g) fresh blueberries
For the Lemon Glaze:
1 ½ cups (180g) powdered sugar

2-3 tablespoons fresh lemon juice
1-2 tablespoons milk or water (optional, for thinning)

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Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes). Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest.

In a separate small bowl, whisk together the lemon juice, milk, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
Gently fold in the fresh blueberries by hand until evenly distributed throughout the batter.

Pour the batter into the prepared baking pan and spread evenly.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely on a wire rack before glazing.

Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. If the glaze is too thick, add more lemon juice or a bit of milk/water, 1 teaspoon at a time, until it reaches a pourable consistency.
Once the cake is cool, drizzle the lemon glaze evenly over the top. Let the glaze set for a few minutes before slicing and serving.

Notes

For the best flavor and texture, use fresh lemon juice and zest. If using frozen blueberries, do not thaw them before adding to the batter; toss them with a tablespoon of flour to prevent sinking.