Lemon Blueberry Sheet Cake Recipe

There's something magical about the sweet-tart aroma of lemons mingling with the juicy burst of blueberries as this cake bakes in the oven. The light, fluffy texture combined with a zesty glaze makes it nearly impossible to stop at just one slice.

I first whipped up this Lemon Blueberry Sheet Cake on a whim when I had a surplus of fresh blueberries and a few lemons teetering on the edge of over-ripeness. Since that day, it's become a staple for family gatherings, potlucks, and even simple weeknight treats.

Let's dive right into why this cake deserves a permanent spot in your dessert rotation.

Why You’ll Love This Lemon Blueberry Sheet Cake

Get ready to meet your new go-to cake. The Lemon Blueberry Sheet Cake isn’t just delightful — it checks all the boxes for busy home bakers and sweet tooths alike.

First off, this recipe is incredibly simple to make. With straightforward steps and basic pantry staples, you won’t need any fancy equipment or complicated techniques. It’s perfect for both novice bakers and seasoned pros looking for a quick win.

The bright, fresh flavors are simply irresistible. The tangy lemon cuts through the sweetness perfectly, while the blueberries add bursts of juicy goodness in every bite. It’s a crowd-pleaser that never fails to impress.

Not only is it delicious, but it's also quite budget-friendly. You can easily make this cake for under $10, especially during blueberry season when berries are abundant and affordable.

Finally, its versatility makes it a standout. Serve it as an afternoon snack, a brunch centerpiece, or a light dessert after dinner. You can even pack it up for picnics or potlucks—it travels beautifully and stays moist for days.

Now, let’s take a closer look at the ingredients that make this cake shine.

Ingredients Notes

The beauty of this Lemon Blueberry Sheet Cake lies in its carefully balanced ingredients. Each component brings its own special touch to the table.

The base of the cake starts with all-purpose flour. It provides the structure and crumb that sheet cakes are known for. Make sure to spoon and level your flour to avoid packing too much, which could lead to a denser cake.

Next comes granulated sugar, which not only sweetens but also helps create a tender crumb by trapping air during the creaming process. The balance of sweetness allows the lemon’s tartness to shine without being overpowering.

Fresh lemons are the true star of the show. You’ll use both the zest and the juice to infuse the cake with bright, citrusy flavor. The zest, in particular, carries essential oils that give the cake its fragrant aroma and signature taste.

Of course, fresh blueberries add pockets of juicy sweetness throughout the cake. Tossing them lightly in flour before folding them into the batter prevents them from sinking, ensuring an even distribution.

For moisture and richness, unsalted butter and sour cream work together beautifully. The butter adds flavor, while the sour cream keeps the crumb tender and slightly tangy, complementing the lemon perfectly.

You’ll need basic baking staples as well: baking powder, baking soda, eggs, vanilla extract, and a pinch of salt to balance the flavors.

No special equipment is necessary for this recipe. A standard hand mixer or stand mixer will handle the batter with ease, and a 9x13-inch baking pan ensures even baking and perfect sheet cake slices.

How To Make This Lemon Blueberry Sheet Cake

Creating this delightful cake is surprisingly simple. Let me walk you through each step so you can bake with confidence.

Start by preheating your oven to 350°F (175°C). Lightly grease your 9x13-inch baking pan or line it with parchment paper for easy removal. This step ensures your cake comes out cleanly and retains its beautiful shape.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mixture will later help the cake rise and create a light, fluffy texture.

In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes. Proper creaming incorporates air, which helps your cake bake up nice and soft.

Next, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice. The batter will become silky and fragrant at this stage.

With the mixer on low, alternate adding the dry ingredients and sour cream, beginning and ending with the flour mixture. This method ensures a smooth batter without overmixing, which can make the cake tough.

Finally, gently fold in the floured blueberries with a spatula, being careful not to crush them. Pour the batter into your prepared pan and smooth the top with an offset spatula or the back of a spoon.

Bake the cake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. The top should be lightly golden, and the kitchen will fill with a mouthwatering lemony aroma.

Allow the cake to cool completely before glazing. A simple lemon glaze made from powdered sugar and fresh lemon juice adds the perfect finishing touch, soaking slightly into the cake for extra moisture and zing.

From start to finish, expect this cake to take just about an hour—perfect for a last-minute dessert or spontaneous baking session.

Storage Options

One of the best things about this Lemon Blueberry Sheet Cake is how well it keeps. Whether you’re prepping ahead or savoring leftovers, storage is a breeze.

At room temperature, store the cake in an airtight container or tightly wrapped with plastic wrap. It will stay fresh and moist for up to 3 days, making it ideal for weekday snacking.

If you need to keep it longer, refrigerate the cake. When stored in the fridge, it stays delicious for up to 5 days. Just be sure to bring slices to room temperature before serving to enjoy the full depth of flavor.

For longer storage, this cake freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap, then in aluminum foil. Store in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge or at room temperature for several hours.

To reheat, you can microwave individual slices for about 10-15 seconds to bring back a just-baked warmth that’s especially comforting.

Variations and Substitutions

The flexibility of this recipe means you can customize it to suit your tastes and what you have on hand.

If fresh blueberries aren’t available, frozen blueberries work just as well. There’s no need to thaw them—just toss them in flour and fold into the batter straight from the freezer.

For an extra burst of citrus, try using lime or orange zest and juice in place of the lemon. Each variation brings its own unique twist while maintaining that bright, fresh flavor profile.

If you're looking to lighten things up, Greek yogurt can be substituted for sour cream. It adds a similar moisture and slight tang, while boosting the protein content a bit.

For a gluten-free option, simply use your favorite 1:1 gluten-free flour blend. The texture may be slightly different, but the flavor remains outstanding.

Finally, you can easily turn this sheet cake into a layered celebration cake by baking it in round pans and stacking with layers of lemon buttercream or cream cheese frosting.

Don’t be afraid to experiment—this cake welcomes creativity and still delivers delicious results every time.

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