Spring and summer are truly sweet when you have a slice of lemon blueberry sheet cake to share. This easy recipe combines tart lemon with bursts of juicy blueberries for a bright, moist dessert that’s perfect for gatherings of any size.

Lemon Blueberry Sheet Cake

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Prep Time 15

Cook Time 30

Total Time 45

Course Brunch, Dessert

Cuisine American

Servings 12 slices

Calories 260 kcal

Equipment

1 9x13-inch baking pan greased or lined
2 Mixing Bowls
1 Whisk
1 Measuring cups and spoons

Ingredients

Cake

2 cups all-purpose flour
1 cup granulated sugar
2 lemons, zested and juiced zest and juice
2 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
3 eggs large
1 cup plain yogurt or sour cream
0.5 cup neutral oil such as canola or sunflower
1.5 cups blueberries fresh or frozen
1 tsp vanilla extract alcohol-free

Glaze

1 cup powdered sugar
2 tbsp milk more as needed
1 tbsp lemon juice fresh, to taste

Instructions

Cake

Set your oven to 350°F and lightly grease a 9x13 inch baking pan with oil or line it with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Stir in the sugar and lemon zest for extra citrus aroma.
In another bowl, beat the eggs, yogurt, oil, lemon juice, and vanilla extract until smooth.
Pour wet ingredients into the dry mixture and stir until just combined. Don’t overmix; a few lumps are fine.
Gently fold in the blueberries, saving a handful for scattering on top.
Spread the batter evenly in your prepared pan. Sprinkle the reserved berries on top. Bake for 28 to 32 minutes, or until a toothpick in the center comes out clean.

Glaze

Whisk powdered sugar with a splash of milk and a touch of lemon juice. Drizzle over the cooled cake, then slice and enjoy!

Notes

Store leftover cake in an airtight container at room temperature up to 2 days, or refrigerated for 5 days. For best results, let the cake cool before glazing, and toss blueberries with a little flour before folding in to prevent sinking. You can substitute sour cream for yogurt or use frozen berries without thawing.

Why You’ll Love This Lemon Blueberry Sheet Cake

This cake brings together the fresh, tangy flavor of lemons and the natural sweetness of blueberries in every bite. Sheet cakes are fuss-free and perfect for serving a crowd or saving leftovers for a little treat after lunch. The soft crumb and simple citrus glaze make it a true crowd-pleaser.

Lemon Blueberry Sheet Cake Ingredients & Substitutions

All-purpose flour
Granulated sugar
Fresh lemon zest and juice
Baking powder
Baking soda
Salt
Eggs
Plain yogurt (or sour cream)
Neutral oil (like canola or sunflower)
Blueberries (fresh or frozen)
Alcohol-free vanilla extract
Powdered sugar (for glaze)
Milk (for glaze)

If you don’t have yogurt, sour cream adds richness and tang. Frozen blueberries work just as well as fresh, just don’t thaw them before folding in.

Step-by-Step Instructions to Make Lemon Blueberry Sheet Cake

Preheat and Prep

Set your oven to 350°F and lightly grease a 9×13 inch baking pan with oil or line it with parchment paper.

Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Stir in the sugar and lemon zest for extra citrus aroma.

Combine Wet Ingredients

In another bowl, beat the eggs, yogurt, oil, lemon juice, and alcohol-free vanilla extract until smooth.

Make the Batter

Pour wet ingredients into the dry mixture and stir until just combined. Don’t overmix; a few lumps are fine.

Add Blueberries

Gently fold in the blueberries, saving a handful for scattering on top.

Bake

Spread the batter evenly in your prepared pan. Sprinkle the reserved berries on top. Bake for 28 to 32 minutes, or until a toothpick in the center comes out clean.

Glaze and Serve

Whisk powdered sugar with a splash of milk and a touch of lemon juice. Drizzle over the cooled cake, then slice and enjoy!

Tips for Success

Toss blueberries with a little flour before folding in to prevent sinking.
Measure flour properly by spooning it into the measuring cup and leveling off.
Let the cake cool before glazing to avoid melting.

Variations of Lemon Blueberry Sheet Cake

Swap blueberries for raspberries, blackberries, or a mix.
Add chopped nuts to the batter for crunch.
Top with whipped cream instead of glaze for a softer touch.

Serving Suggestions: What to Pair with Lemon Blueberry Sheet Cake

This cake is delicious with coffee, hot tea, or a scoop of vanilla ice cream. For brunch, pair it with scrambled eggs and fresh fruit for a sunny spread. It also makes a sparkling addition to potlucks and picnics.

Storage & Reheating Instructions

Store leftover cake in an airtight container at room temperature for up to two days, or refrigerate for up to five days. To keep it moist, cover tightly. Briefly warm slices in the microwave for a freshly baked feel.

Memories Made Around the Table

This cake instantly takes me back to family afternoons in the backyard. It’s so easy to share and always brings smiles, whether you’re celebrating something special or just the joy of a sunny day.

FAQs

Can I make this cake ahead of time?

Yes, you can bake and glaze the cake a day in advance. Just store it tightly covered until ready to serve.

Can I freeze Lemon Blueberry Sheet Cake?

Absolutely. Wrap cooled, unglazed cake tightly and freeze for up to two months. Thaw, glaze, and enjoy as usual.

What if I don’t have fresh lemons?

You can use bottled lemon juice in a pinch, but fresh lemon zest adds extra brightness to the flavor.

Final Thoughts

This lemon blueberry sheet cake makes gatherings memorable and ordinary days a little more special. Give it a try and let your kitchen fill with the scent of sunshine and sweetness.