If you’re craving a fresh, easy-to-make dessert that’s perfect for summer barbecues or a quick snack, this Blueberry Lemon Sheet Cake is your answer! This recipe delivers a moist lemon cake bursting with sweet blueberries, topped with a zesty lemon glaze instead of heavy frosting. It’s simple, quick, and oh-so-delicious—ideal for when you want a crowd-pleasing treat without the fuss of a layer cake.
I love a good layer cake , but sometimes life calls for something simpler. This sheet cake comes together with minimal hands-on time, no layer assembly, and all the flavor you could want. I might just be converting to team sheet cake after this one!
Blueberry Lemon Sheet Cake Recipe
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: About 1 hour
Servings: 12–16
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 1/2 cups fresh blueberries
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
Optional Garnish:
- Fresh blueberries
- Lemon zest
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use a hand mixer or stand mixer with a paddle attachment to cream the butter and sugar until light and fluffy, about 2–3 minutes.
- Add Wet Ingredients: Add the buttermilk, eggs, and vanilla extract to the butter mixture. Mix on low speed until just combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing until no flour streaks remain. Stir in the lemon zest and lemon juice.
- Fold in Blueberries: Gently fold in the blueberries with a spatula, being careful not to crush them.
- Bake: Spread the batter evenly into the prepared baking dish. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow the cake to cool completely in the pan.
- Make the Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more juice for a thinner glaze or more sugar for a thicker one.
- Glaze and Serve: Drizzle the glaze over the cooled cake. If desired, lift the cake out of the pan using parchment paper before glazing. Let the glaze set for about 10 minutes, then garnish with fresh blueberries and lemon zest. Slice and serve directly from the pan or on a platter.
Tips for Success
- Room Temperature Ingredients: Ensure the butter, eggs, and buttermilk are at room temperature for a smoother batter.
- Fresh vs. Frozen Blueberries: Fresh blueberries work best, but if using frozen, toss them in a little flour to prevent sinking and excess moisture.
- Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor.
This Blueberry Lemon Sheet Cake is a perfect balance of tangy, sweet, and fruity flavors. Whether you’re serving it at a summer gathering or enjoying a slice with your afternoon coffee, it’s sure to be a hit. Let me know in the comments how yours turns out!
Happy Baking!
