Lemon Blueberry Sheet Cake

Name: Lemon Blueberry Sheet Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1.75 cups all-purpose flour; 2 teaspoons baking powder; 0.5 teaspoon baking soda; 0.25 teaspoon salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 2 large eggs; 1 teaspoon lemon extract; 0.5 cup buttermilk; 1 cup fresh blueberries; 2 cups powdered sugar; 0.25 cup lemon juice; 1 tablespoon lemon zest

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Oh, you guys. I’ve been wanting to share this recipe with you for ages, and today feels like the perfect day. Picture this: it’s a bright, sunny afternoon, but there’s a little chill in the air. You’ve just spent the morning out and about, and now you’re craving something sweet, something comforting, but also something that feels a little bit special. That’s where this Lemon Blueberry Sheet Cake comes in. It’s like a slice of pure happiness, and honestly, it’s become my go-to for so many reasons. It’s not a fancy layer cake that takes hours and stresses you out. Nope, this is more like a big, generous hug in cake form, made in One Pan. I swear, the aroma that fills my kitchen when this bakes is just heavenly – a perfect blend of bright lemon and sweet blueberries. If you’re a fan of my Easy Apple Crumble Cake, you’re going to adore this one because it’s that same kind of fuss-free deliciousness, but with a whole new flavor profile that just screams summer, even when it’s not. It’s the kind of dessert that makes everyone smile, and the best part? It’s ridiculously easy to whip up.

What is a lemon blueberry sheet cake?

So, what exactly *is* a Lemon Blueberry Sheet Cake? Think of it as your classic, crowd-pleasing vanilla or yellow cake, but supercharged with the vibrant zing of fresh lemon and bursting with juicy blueberries. The “sheet cake” part just means it’s baked in a large rectangular pan, which makes it incredibly easy to slice and serve a bunch of people without any fuss. It’s not about intricate decorating; it’s about pure, unadulterated flavor. The lemon isn’t just a hint; it’s a lively presence that cuts through the sweetness, while the blueberries add pops of gorgeous color and a lovely burst of fruitiness. It’s essentially a simplified, yet equally delicious, way to enjoy all those wonderful flavors in a cake that’s perfect for any casual get-together or even just a treat for yourself. It’s unfussy, it’s forgiving, and it always tastes amazing. It’s the kind of cake that makes you feel good about baking, even on a Tuesday afternoon.

Why you’ll love this recipe?

There are so many reasons why this Lemon Blueberry Sheet Cake has earned a permanent spot in my recipe binder, and I just know you’ll fall in love with it too. Let’s break down why it’s such a winner: First and foremost, the FLAVOR. Oh my goodness, the flavor! It’s a perfect balance of bright, tangy lemon that wakes up your taste buds and sweet, juicy blueberries that are like little jewels scattered throughout the cake. The crumb is incredibly tender and moist, thanks to a few little tricks I’ve learned over the years. It’s not overly sweet, which is something I really appreciate in a dessert; the lemon really shines and keeps it feeling light and refreshing. And SIMPLICITY? This is where this cake truly shines. If you’re intimidated by baking, or just short on time, this is your lifesaver. You mix everything in one bowl (mostly!), pour it into a pan, and bake. No layering, no complicated frosting techniques. It’s genuinely a one-pan wonder. It’s also incredibly COST-EFFECTIVE. You probably have most of the ingredients in your pantry already, and fresh blueberries are usually pretty affordable, especially when they’re in season. This cake is perfect for feeding a crowd without breaking the bank. Then there’s the VERSATILITY. While it’s fantastic on its own, you can totally dress it up or down. I love it with a simple lemon glaze, but a dusting of powdered sugar or even a dollop of whipped cream works wonders. It’s wonderful for breakfast, brunch, dessert, or just a mid-afternoon snack. What I love most about this specific recipe, compared to others I’ve tried, is the texture. Some sheet cakes can be a little dry, but this one stays incredibly moist, even after a few days. I’ve tested this with a touch more lemon zest, and it just amplifies that sunny flavor even more, making it irresistible. It’s a hug in cake form, pure and simple.

How do I make lemon blueberry sheet cake?

Quick Overview

This Lemon Blueberry Sheet Cake is designed for maximum flavor with minimum fuss. You’ll start by whisking together your dry ingredients, then incorporating your wet ingredients until you have a smooth, luscious batter. Gently fold in fresh blueberries, pour it all into a prepared baking pan, and let the oven work its magic. Once cooled slightly, a simple lemon glaze finishes it off, adding that extra pop of citrusy goodness. It’s a straightforward process that yields a stunningly delicious and beautiful cake. The beauty of a sheet cake is how forgiving it is, and this recipe is no exception. It’s truly as simple as mixing, baking, and glazing!

Ingredients

For the Main Batter:

You’ll need 2 ½ cups all-purpose flour, sifted. Sifting really does make a difference in keeping the cake light and airy, so don’t skip it! I always sift my flour for cakes, it’s a little habit I picked up that pays off big time. Next, 1 ½ cups granulated sugar. Feel free to use a superfine sugar if you have it, it dissolves a bit better, but regular granulated sugar works perfectly fine. For leavening, we need 2 teaspoons baking powder and ½ teaspoon salt. Don’t underestimate the salt; it balances the sweetness and really makes the other flavors pop. For richness and moisture, we’ll use 1 cup (2 sticks) unsalted butter, softened. Make sure your butter is truly softened, not melted, which is key for creaming properly. You’ll also need 3 large eggs, at room temperature. Room temperature eggs incorporate much better into the batter, giving you a smoother texture. And for that signature lemon flavor, the zest of 2 medium lemons is a must. Zest it *before* you juice them, trust me on this! Finally, 1 cup milk. Whole milk gives the best richness, but I’ve tested this with 2% and even almond milk, and it was still wonderfully creamy.

For the Filling:

This is where the magic happens! We’ll use 1 ½ cups fresh blueberries. Make sure they’re fresh, not frozen, as frozen berries can sometimes bleed too much and make the cake gummy. If you *must* use frozen, just toss them gently with a tablespoon of flour before folding them in to help absorb some of the moisture. I find that using blueberries that aren’t too large is best so they distribute evenly and don’t sink to the bottom.

For the Glaze:

For that lovely, tangy finish, we need 1 cup powdered sugar, sifted to avoid any lumps. Then, 2-3 tablespoons fresh lemon juice. Start with 2 tablespoons and add more if you want a thinner glaze or a more intense lemon flavor. A tiny pinch of salt can also really enhance the lemon flavor here, it’s a little trick I love. You can also add a splash of vanilla extract if you like, though I prefer to let the lemon and blueberry be the stars.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get your oven preheating to 350 degrees Fahrenheit (175 degrees Celsius). This is super important because a properly preheated oven ensures even baking. While the oven is warming up, grab a 9×13 inch baking pan. You’ll want to grease it really well and then flour it. I usually use butter or cooking spray to grease it, then sprinkle in a tablespoon or two of flour and tilt the pan around until it’s evenly coated. Tap out any excess flour. This simple step prevents your beautiful cake from sticking, and trust me, there’s nothing worse than a cake that’s stuck to the pan!

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together your sifted all-purpose flour, granulated sugar, baking powder, and salt. Give it a good whisk for about 30 seconds to ensure everything is evenly distributed. This is a foundational step that helps your cake rise beautifully. It also helps to break up any little lumps that might have formed in the flour. Taking a moment here ensures a consistent batter later on.

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk together the softened unsalted butter and lemon zest until they’re well combined and creamy. Then, add the room temperature eggs, one at a time, beating well after each addition until the mixture is smooth and lighter in color. Now, gradually add the milk and lemon juice, whisking gently until just incorporated. Don’t overmix at this stage; we just want everything to come together nicely. The zest should already be releasing its gorgeous fragrance!

Step 4: Combine

Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, mix everything together until *just* combined. It’s really important not to overmix here! A few small lumps are perfectly fine. Overmixing develops the gluten in the flour, which can lead to a tough cake. We want a tender crumb, so stop mixing as soon as you don’t see any big streaks of dry flour. It’s better to undermix slightly than to overmix, in my opinion.

Step 5: Prepare Filling

Gently fold in the fresh blueberries into the batter. Be delicate here! We want the blueberries to remain mostly whole, so they burst with flavor when baked, rather than getting mashed into the batter. If you’re using frozen blueberries, make sure to toss them with a tablespoon of flour first, as I mentioned earlier, to help absorb excess moisture.

Step 6: Layer & Swirl

Spoon the batter evenly into your prepared 9×13 inch baking pan. Use your spatula to gently spread it out so it reaches all the corners. The batter will be fairly thick, which is exactly what we want for a good Sheet Cake structure.

Step 7: Bake

Place the pan in your preheated oven and bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Keep an eye on it towards the end of the baking time, as oven temperatures can vary. If the top starts to brown too quickly, you can loosely tent it with aluminum foil. The scent of lemon and baking cake will be your first clue that it’s almost ready!

Step 8: Cool & Glaze

Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 15-20 minutes. This allows the cake to set up properly before glazing. While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice. If it seems too thick, add a little more lemon juice, a teaspoon at a time, until you reach your desired drizzling consistency. It should be thick enough to coat the cake but thin enough to pour easily. Once the cake has cooled for about 15-20 minutes, drizzle the glaze evenly over the top. You can use a spoon or a whisk to do this. Let the glaze set for a few minutes before slicing.

Step 9: Slice & Serve

Once the glaze has set slightly, you can slice the cake into squares right in the pan. I find that using a sharp knife dipped in hot water and wiped dry between cuts gives you the cleanest slices. Serve it warm or at room temperature. It’s absolutely delicious on its own, but a little scoop of vanilla ice cream or some fresh whipped cream is never a bad idea!

What to Serve It With

This Lemon Blueberry Sheet Cake is wonderfully versatile, fitting into so many different parts of your day and occasions. For BREAKFAST, I love slicing off a warm piece and serving it with a strong cup of coffee. The bright citrus and sweet blueberries are such a cheerful way to start the morning. It’s a step up from toast, but still perfectly casual. For BRUNCH, it feels a little more elegant. I like to arrange slices on a nice platter, perhaps with a few fresh blueberries and mint leaves for garnish. It pairs beautifully with a glass of bubbly or a refreshing mimosa. It’s a lighter dessert option that won’t weigh guests down after a more substantial meal. As a DESSERT, it’s a winner for potlucks and casual gatherings. After dinner, it’s lovely served slightly warm with a scoop of good quality vanilla bean ice cream or a swirl of freshly whipped cream. The creaminess balances the tanginess of the lemon so perfectly. And for COZY SNACKS, this is my go-to. When I’m craving something sweet at 10 pm but don’t want to bake a whole elaborate cake, this sheet cake is a lifesaver. It’s perfect with a cup of tea, or even just enjoyed on its own while curled up with a good book. My family also loves it simply cut into squares for after-school treats. It’s just so comforting and satisfying!

Top Tips for Perfecting Your Lemon Blueberry Sheet Cake

I’ve made this Lemon Blueberry Sheet Cake more times than I can count, and over the years, I’ve picked up a few tricks that really elevate it. Here are my top tips to help you achieve sheet cake perfection: First, Zucchini Prep. Okay, wait, wrong recipe! Just kidding! For this cake, it’s all about the BLUEBERRY PREP. Make sure your blueberries are fresh and dry. If they’re wet, gently pat them with a paper towel. If you’re using frozen, toss them with a tablespoon of flour before folding them into the batter. This helps prevent them from sinking and releasing too much moisture. For MIXING ADVICE, remember the golden rule: do NOT overmix! Once the wet and dry ingredients are combined, stop. A few lumps are fine; they’ll bake out. Overmixing develops the gluten, making your cake tough. Trust me, I’ve learned this the hard way many times! For SWIRL CUSTOMIZATION, while this recipe is more about distributing blueberries evenly, if you ever feel adventurous, you could do a light blueberry swirl by reserving a small portion of the batter, coloring it slightly with a drop of blue food coloring (optional!), and swirling it into the main batter. It’s more for visual appeal. My usual method is just to gently fold them in to ensure even distribution. Regarding INGREDIENT SWAPS, I’ve experimented quite a bit! If you’re out of regular milk, half-and-half or even a good quality non-dairy milk like oat or almond milk works well, though whole milk provides the richest texture. For the lemon, if you’re not a huge fan of intense lemon, you can reduce the zest to one lemon, but I honestly think the two make it sing. For BAKING TIPS, always use the center rack of your oven for the most even heat. If your oven tends to run hot, reduce the temperature by 25 degrees Fahrenheit and bake for a few extra minutes. A toothpick test is your best friend for doneness. For the GLAZE, consistency is key! Start with the lower amount of lemon juice and add more only if you want it thinner for drizzling. If you accidentally make it too thin, you can whisk in a bit more powdered sugar. If it’s too thick, a tiny splash of milk or lemon juice will loosen it up. My kids actually love it when I make the glaze a little thicker and spread it on like frosting, so you can totally adjust to your preference!

Storing and Reheating Tips

This Lemon Blueberry Sheet Cake is wonderfully forgiving when it comes to storing and keeping it fresh. At ROOM TEMPERATURE, it will stay lovely for about 2-3 days, especially if you cover it tightly with plastic wrap or place it in an airtight container. I usually just cover the baking pan itself. It’s best kept in a cool, dry spot away from direct sunlight. For REFRIGERATOR STORAGE, if you live in a very warm or humid climate, or if you just want to extend its life, you can pop it in the fridge. It will keep well for about 4-5 days. Make sure it’s in an airtight container to prevent it from drying out or absorbing other fridge odors. When you want to serve it from the fridge, I find it tastes best if you let it sit at room temperature for about 20-30 minutes first to take the chill off. FREEZER INSTRUCTIONS are also great for this cake if you want to make it ahead. Wrap the cooled, un-glazed cake tightly in a double layer of plastic wrap, then a layer of aluminum foil. It can be frozen for up to 2-3 months. Thaw it overnight in the refrigerator, then let it come to room temperature before glazing. If you’re glazing *before* freezing, make sure the glaze is completely set. The GLASING TIMING ADVICE is important: I almost always glaze the cake *after* it’s cooled for about 15-20 minutes, while it’s still slightly warm. This allows the glaze to melt slightly and adhere beautifully. If you plan to store it for longer periods, you could also glaze it right before serving after it’s fully cooled or thawed. This cake is so good, it rarely lasts long enough for me to worry too much about storing it, but these methods have saved me a few times!

Frequently Asked Questions

Can I make this gluten-free?

Yes, you absolutely can! For a gluten-free version, I recommend using a good quality gluten-free all-purpose flour blend that contains xanthan gum. You might need to adjust the liquid slightly, so start with the recipe as written and see how the batter looks. Sometimes, gluten-free flours can absorb more liquid, so you may need to add an extra tablespoon or two of milk if the batter seems too thick. The texture might be slightly different, perhaps a bit more crumbly, but it will still be delicious! Make sure to check the specific flour blend you’re using, as they can vary.

Do I need to peel the zucchini?

This is actually a Lemon Blueberry Sheet Cake, so there’s no zucchini involved! Zucchini is fantastic in cakes for moisture, but not in this particular recipe. For the blueberries, you don’t need to peel them. The skins are edible and add to the texture and flavor. Just make sure to wash them well before using.

Can I make this as muffins instead?

Oh, that’s a fantastic idea! Yes, you can definitely adapt this recipe for muffins. Fill your muffin liners about two-thirds full. You’ll likely need to reduce the baking time significantly – probably around 18-22 minutes at 350°F (175°C), or until a toothpick inserted into the center comes out clean. Keep a close eye on them as muffins bake faster than a sheet cake. You can drizzle the glaze over the cooled muffins once they’re out of the pan.

How can I adjust the sweetness level?

This cake isn’t overly sweet to begin with, but if you prefer it less sweet, you can reduce the granulated sugar in the batter by ¼ cup. The blueberries and lemon glaze will provide plenty of natural sweetness and tang. You can also reduce the sugar in the glaze by using less powdered sugar and more lemon juice for a tarter finish. Some people also use sugar substitutes, but I haven’t tested those extensively myself.

What can I use instead of the glaze?

If you’re not a fan of glaze, or just want a different finish, you have options! A simple dusting of powdered sugar through a sieve is beautiful and very classic. You could also whip up some heavy cream with a touch of vanilla and powdered sugar for a fresh whipped cream topping. A dollop of cream cheese frosting would also be delicious, though that adds a bit more richness. For a really simple approach, just serving it warm with a scoop of vanilla ice cream is always a winner!

Final Thoughts

So there you have it – my absolute favorite Lemon Blueberry Sheet Cake. It’s a recipe that truly brings me joy, not just because it tastes incredible, but because it’s so darn easy to make and brings smiles to everyone who tries it. It’s the perfect embodiment of comfort baking: simple, delicious, and bursting with wonderful flavors that feel like sunshine. If you’re someone who loves my recipe for the Easy Banana Bread Muffins, I just know this sheet cake will become a fast favorite for you too, offering a delightful change of pace with its bright, fruity, and zesty profile. Give it a try the next time you’re craving something sweet, need a quick dessert for unexpected guests, or simply want to brighten your day with a slice of pure deliciousness. I honestly can’t wait for you to bake this and experience it for yourself. Please, when you make it, come back and leave a comment below or share a photo and let me know how it turned out! I love hearing about your baking adventures. Happy baking, friends!

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