Description
🍋 This Lemon Blueberry Sheet Cake is everything you want in a summer dessert—soft, fluffy, tangy, and packed with fresh fruit!
A touch of buttermilk gives the cake incredible moisture, while lemon zest and juice make every bite bright and zippy. And that lemon glaze on top? The perfect finishing touch.
Whether you’re heading to a BBQ, brunch, or picnic, this easy sheet cake travels beautifully and slices up like a dream. 🍰
Ingredients
For the Cake:
• 3 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1¼ tsp salt
• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup buttermilk
• Zest of 2 lemons
• Juice of 2 lemons
• 1½ cups fresh blueberries
• 1 tbsp all-purpose flour (to coat blueberries)
For the Lemon Glaze:
• 2½ cups powdered sugar
• ⅓ cup freshly squeezed lemon juice
Instructions
1️⃣ Preheat the Oven & Prepare Pan:
Preheat oven to 350°F (175°C). Grease and line a 9×13″ sheet cake pan with parchment paper.
2️⃣ Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3️⃣ Cream Butter & Sugar:
In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes.
4️⃣ Add Eggs & Wet Ingredients:
Add eggs one at a time, beating after each addition. Mix in vanilla, lemon zest, and lemon juice.
5️⃣ Alternate Mixing with Buttermilk:
Add dry ingredients in three additions, alternating with the buttermilk, beginning and ending with dry.
6️⃣ Add Blueberries:
Toss blueberries with 1 tbsp flour (to prevent sinking) and gently fold them into the batter.
7️⃣ Bake:
Pour batter into prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick comes out clean. Let cool completely in the pan.
8️⃣ Make the Glaze:
Whisk powdered sugar and lemon juice together until smooth and pourable.
9️⃣ Glaze & Garnish:
Once the cake is cool, pour glaze evenly over the top. Garnish with extra blueberries or thin lemon slices if desired.
Notes
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Fresh vs. Frozen Blueberries: You can use frozen blueberries in place of fresh. Do not thaw them just toss in a little flour and fold into the batter frozen to avoid color bleeding.
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Make-Ahead Tip: This cake can be baked a day in advance. Store covered at room temperature and glaze just before serving for best texture and appearance.
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Gluten-Free Option: Substitute a 1:1 gluten-free baking flour blend. Make sure it includes xanthan gum for structure.
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Storage: Store covered at room temperature for 2 days, or refrigerate for up to 5. For freezing, wrap slices tightly (unglazed) and freeze for up to 2 months.
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Glaze Consistency: If your lemon glaze is too thin, add more powdered sugar. If too thick, add a few drops of lemon juice until pourable.
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Serving Suggestion: Garnish with extra blueberries or thin lemon slices for a fresh, decorative finish.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/16 of 9x13” pan)
- Calories: ~285 kcal
- Sugar: 25 g
- Sodium: 160 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
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