Lemon Blueberry Sheet Cake

A lemon blueberry sheet cake delivers the perfect balance of bright citrus and juicy berries baked into a tender, moist crumb. This easy 9×13 dessert highlights the sweet-tart combination of fresh blueberries and lemon zest, finished with your choice of a zesty glaze or a rich cream cheese frosting. Whether you need a quick potluck treat, a make-ahead party dessert, or a crowd-pleasing family bake, this recipe guarantees flavor and simplicity. With minimal effort, you’ll have a cake that looks bakery-made but feels home-baked.

Why You’ll Love This Recipe

• Bright and fresh flavor: The combination of tangy lemon juice, fragrant zest, and juicy blueberries makes every bite vibrant.
• Moist and tender crumb: Buttermilk and a touch of sour cream keep the cake soft and bakery-quality.
• Two topping choices: Choose a quick lemon glaze for a lighter finish or a luscious cream cheese frosting for extra indulgence.
• Perfect for gatherings: baked in a 9×13 pan, this cake slices cleanly into squares, making it ideal for potlucks, birthdays, and picnics and if you love blueberry bakes, try our bakery-style blueberry muffins.
• Foolproof method: With clear steps and tested tips, even beginner bakers can succeed on the first try.

This version stands out because it balances tang, sweetness, and texture while offering versatility in topping and presentation. It’s designed to impress without unnecessary fuss.

Ingredients Needed

For the Cake

• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 4 large eggs, room temperature
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1¼ cups whole buttermilk, room temperature
• 1 tablespoon fresh lemon zest
• ¼ cup fresh lemon juice
• 2 teaspoons vanilla extract
• 1½ cups fresh blueberries, tossed with 1 tablespoon flour

For the Lemon Glaze (optional)

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice

For the Cream Cheese Frosting (optional)

• 8 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• Optional: ½ cup blueberry purée for color and flavor

Notes & Substitutions

• Buttermilk: Use whole milk mixed with 1 tablespoon lemon juice or vinegar if you don’t have buttermilk.
• Blueberries: Fresh work best, but frozen can be used. For tips on using frozen blueberries, do not thaw before adding, and coat them lightly in flour to reduce streaking.
• Gluten-free option: Substitute a high-quality 1:1 gluten-free baking flour blend.
• Dairy-free option: Replace butter with plant-based butter and cream cheese with a dairy-free alternative.
• Extra lemon flavor: Rub lemon zest into the sugar before mixing to intensify aroma.

How to Make Lemon Blueberry Sheet Cake

1. Prepare your oven and pan
   Heat the oven to 350°F. Grease and flour a 9×13 pan (or line with parchment for easy removal). This prevents sticking and ensures even edges.
2. Whip the butter and sugar
   In a large mixing bowl, beat softened butter until creamy, then gradually add sugar. Mix until light and fluffy, about 2–3 minutes. This step creates tiny air pockets that keep the cake soft.
3. Add the eggs one by one
   Crack in the eggs one at a time, mixing well after each addition. Scrape the bowl so the batter blends evenly.
4. Combine dry ingredients
   In a separate bowl, whisk together flour, baking powder, baking soda, and salt. This evenly distributes leavening agents.
5. Mix wet and dry alternately
   With the mixer on low, add the dry ingredients in three parts, alternating with buttermilk in two parts. Start and end with dry mix. Stir until just combined to avoid overmixing.
6. Brighten with lemon and vanilla
   Stir in lemon zest, lemon juice, and vanilla extract. These give the cake its fresh citrus flavor.
7. Fold in blueberries
   Toss blueberries with 1 tablespoon flour to prevent sinking. Gently fold them into the batter with a spatula. Don’t over-stir, or the cake may turn purple.
8. Bake the cake
   Spread the batter evenly into the prepared pan. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a rack for at least 30 minutes.
9. Make your topping
   • For lemon glaze: Whisk powdered sugar with fresh lemon juice until smooth and pourable.
   • For cream cheese frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar, lemon juice, and vanilla. For a fruity twist, mix in blueberry purée.
10. Finish and serve
    Once the cake has cooled, top with your glaze or frosting. Garnish with extra blueberries or lemon slices. Slice into squares and serve.

Pro Tips & Troubleshooting

Expert Tips

• Room temperature ingredients: Use room-temp butter, eggs, and buttermilk to ensure smooth blending and a tender crumb.
• Rub zest into sugar: Before creaming, rub lemon zest into the sugar to release natural oils and boost citrus aroma.
• Doneness check: The cake should spring back lightly when pressed in the center, and a toothpick should come out clean or with moist crumbs.
• Even berry distribution: Scatter some berries on top of the batter before baking for an even look and bite in every slice.

Common Mistakes to Avoid

• Overmixing: Leads to a tough, dense cake. Stop mixing as soon as dry ingredients disappear.
• Using thawed frozen berries: Always add frozen berries straight from the freezer; Penn State Extension advises “Do not thaw when you are ready to use them” for frozen blueberries.
• Skipping the pan prep: Neglecting to grease and flour can make removal messy.
• Frosting too soon: Adding glaze or frosting to a warm cake will cause it to melt or soak in unevenly.

Creative Shortcut

Want a faster version? Use a boxed yellow or lemon cake mix as the base, fold in zest and blueberries, then top with the homemade glaze or frosting for bakery-level results in half the time.

Serving, Storage & Variations

Serving Ideas

• Dust the frosted cake lightly with powdered sugar for a classic finish.
• Garnish with fresh blueberries, thin lemon slices, or edible flowers for a party-worthy presentation, or round out the spread with blueberry crumble muffins.
• Serve chilled for a firm bite or at room temperature for a softer texture.
• Pair slices with tea, coffee, a Blueberry Lemonade Smoothie, or a scoop of vanilla ice cream for extra indulgence.

Storage Guide

• Room temperature: you can keep it covered at room temperature, but for any dairy based toppings follow the USDA two hour rule and refrigerate promptly
• Refrigerator: cakes topped with cream cheese frosting promptly; according to the FDA’s food safety guidance, perishable foods should not remain at room temperature longer than two hours.
• Freezer: Wrap unfrosted cake tightly in plastic and freeze for up to 2 months. Thaw overnight in the fridge, then frost fresh.

Reheating

• For a fresh-from-the-oven taste, microwave a slice for 10–15 seconds or warm it briefly in a 300°F oven.

Variations

• Gluten-free: Use a 1:1 gluten-free flour blend.
• Dairy-free: Replace butter and buttermilk with plant-based substitutes.
• Coconut twist: Add shredded coconut to the batter and swap glaze for a coconut cream drizzle.
• Lemon curd swirl: Drop spoonfuls of lemon curd into the batter before baking for pockets of tangy filling, or use our blueberry swirl technique for a vivid berry ribbon.

Nutritional Information

Nutrient	Per Serving (1 of 12 slices, with glaze)
Calories	~320
Carbohydrates	45 g
Protein	4 g
Fat	14 g
Saturated Fat	8 g
Fiber	1 g
Sugar	30 g
Sodium	220 mg

Values are approximate and based on standard ingredients. Using cream cheese frosting will increase calories, fat, and sugar.

Nutritional Notes

• Blueberries provide vitamin C and fiber, as listed in USDA FoodData Central for “Blueberries, raw.
• Lemon juice and zest add vitamin C.
• Buttermilk contributes protein and calcium, and its acidity reacts with baking soda to release carbon dioxide for lift, which supports a tender crumb, as the University of Kentucky’s Quick Breads guide explains.

Tip: If you adjust ingredients (gluten-free flour, dairy-free butter, or sugar alternatives), use a nutrition calculator like Cronometer or MyFitnessPal to recalculate values.

Conclusion

This lemon blueberry sheet cake delivers everything you want in a homemade dessert: bright citrus flavor, juicy bursts of blueberry, and a moist crumb that stays tender for days. With two topping options and simple steps, it adapts easily to your occasion, whether you’re baking for a birthday, a picnic, or a casual weeknight treat.

Give this recipe a try and see how quickly it disappears from the pan. If you make it, leave a comment and star rating below to share your experience. Don’t forget to pin or share with friends so they can bake along too. What twist will you try first, a lemon glaze or cream cheese frosting? Let us know in the comments.

Frequently Asked Questions