Name: Lemon Blueberry Sheet Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 1/4 teaspoon salt; 1 cup butter, softened (2 sticks); 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

Jump to Recipe·Print Recipe

Lemon Blueberry Bliss: The Cake You Need in Your Life 🍋💙

Ever had one of those days where you just need a slice of happiness? Like, you walk into your kitchen and suddenly it’s a baking wonderland? Yeah, that was me last Saturday. I woke up, the sun was shining, and I just thought—today is a cake day. And not just any cake. I’m talkin’ Lemon Blueberry Sheet Cake!

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, so picture me in the grocery store, hair a mess, wearing my “I Love Baking” tee (which is definitely not ironic). I’m zooming through the aisles like a kid in a candy store. Here’s what I grabbed:

– 3 cups all-purpose flour (make sure it’s not expired, trust me)
– 2 teaspoons baking powder (that little guy helps it rise!)
– 1/2 teaspoon baking soda (don’t skip this!)
– 1 1/4 teaspoons salt (brings out all the flavors)
– 1 cup butter (that’s 2 sticks) —softened, don’t microwave it or it’s a mess!
– 1 1/2 cups granulated sugar (sweetness overload)
– Juice and zest of 2 lemons (just squeeze it, get messy)
– 4 large eggs (they’re the glue, you know?)
– 1 cup buttermilk (adds that tang!)
– 2 teaspoons vanilla extract (because who doesn’t love vanilla?)
– 1 1/2 cups fresh blueberries (don’t skimp on these, they’re the stars!)
– 2 1/2 cups powdered sugar (to make it pretty)
– 1/3 cup lemon juice (for the glaze that makes it sing!)

So Here’s Why I Make This Constantly

Okay, here’s the deal. This recipe is like a hug in cake form. Seriously. I made it once for a summer BBQ and everyone went nuts. Like, I barely got a piece for myself! 🤦‍♀️ And the best part? I was able to whip it up while my toddler was napping (thank you, sweet baby nap time!). So, it’s quick, it’s easy, and it’s perfect for those moments when life just needs a little lemony goodness. Plus, my grandma used to make something similar, and every bite takes me back to her kitchen, where the smell of lemons and sugar filled the air. Sigh.

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Here’s where I want to swoop in with the golden nugget of wisdom: don’t rush the blueberries! Tossing them in flour (just a tablespoon) before folding them into the batter is a game changer. It keeps them from sinking to the bottom, and you’ll have those gorgeous little bursts of blueberry heaven in every slice. Trust me, you’ll thank me later.

Don’t Mess This Up (My Top Tips)

– Check the oven early! Bake for 40-45 minutes but, like, start checking at 38 minutes. You don’t want a dry cake.
– Cool completely before glazing! I learned this the hard way. The glaze just slides off a warm cake and you’ll end up with a sad, sticky mess.
– Use fresh blueberries if you can. Frozen ones can get mushy and weird.
– Parchement paper is your friend! Helps with lifting the cake out, and who wants to wrestle a cake out of a pan? Not me.

How to Keep Them From Disappearing (Or, How to Store Them)

So, if you actually manage to have leftovers (I mean, good luck!), just cover it with plastic wrap or pop it in an airtight container. It’ll last for a few days, but honestly, it gets gobbled up so fast in my house that I’ve never had to worry about it! 😂 But if you can, try to store it in the fridge to keep that glaze nice and firm.

If You Liked This, You’ll Probably Like These Too

Okay, if you’re into this lemony goodness, you might also dig my Berry Lemonade Bars (so refreshing) or Lemon Poppy Seed Muffins (hello, breakfast!). And if you wanna go wild, my Vanilla Bean Cupcakes are a total showstopper too!

So, what’s your go-to cake recipe? 🤔 I’m always on the hunt for new treats to bake!

Lemon Blueberry Sheet Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Lemon Blueberry Sheet Cake is a delightful and vibrant dessert that brings the bright flavors of summer to your table. This easy-to-make cake combines the tartness of fresh lemons with sweet blueberries, creating a perfect treat for any occasion—whether it’s a summer BBQ or an afternoon snack. Topped with a luscious lemon glaze, this moist sheet cake is sure to impress family and friends alike!

Author: XXXXX
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: Serves 16 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoon salt
1 cup butter, softened (2 sticks)
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

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350 degrees F. Grease a 9×13 baking dish and line it with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a stand mixer, cream the butter and sugar until fluffy. Add eggs, vanilla, and buttermilk; mix until combined. Gradually add dry ingredients, then fold in lemon juice, zest, and blueberries.
Pour the batter into the prepared dish and bake for about 40-45 minutes or until a toothpick comes out with moist crumbs. Allow to cool completely.
For the glaze, mix powdered sugar with lemon juice and pour over the cooled cake. Let set before serving.