How to Make the Perfect Lemon Blueberry Sheet Cake

There’s something undeniably irresistible about a lemon blueberry sheet cake—bursting with juicy berries, zesty citrus flavor, and a soft, tender crumb that melts in your mouth. Whether you’re planning a summer picnic, a family gathering, or simply craving a bright, uplifting dessert, this cake delivers big flavor with minimal effort. Ready to discover the simple secret behind this crowd-pleasing treat? Keep reading.

Description

Biting into a slice of lemon blueberry sheet cake is like stepping into a sun-drenched garden in early summer. The vibrant zing of freshly squeezed lemon juice dances on your tongue while juicy bursts of ripe blueberries pop with every bite. Light yet indulgent, this cake has a soft, tender crumb kissed with citrus and balanced by the sweetness of the berries. It is the kind of dessert that feels like a celebration whether you’re serving it at a backyard picnic or enjoying a quiet afternoon with a cup of iced tea.

The aroma alone will transport you. As the cake bakes, your kitchen fills with a warm, buttery scent laced with lemon zest and vanilla. The glaze comes together effortlessly, adding a glossy finish that sparkles in the light and complements the cake with a sweet-tart brightness. Whether served slightly warm or chilled from the fridge, this sheet cake delivers cozy charm in every square.

Why You’ll Love This Recipe

This lemon blueberry sheet cake is as comforting as it is convenient. Baked in a standard rectangular baking dish, it is easy to slice and serve for parties, potlucks, or family dinners. No stacking or decorating required here — just a simple pour-on glaze that adds elegance without effort. The recipe uses basic pantry staples and can be whipped up in under an hour.

You will also appreciate how flexible this cake is. Want to use frozen blueberries? Go right ahead. Need to make it ahead? It stores beautifully. Plus, the combination of fresh fruit and citrus feels both indulgent and light, making it perfect for warmer months or anytime you need a pick-me-up treat.

Serving and Storage Tips

Store the lemon blueberry sheet cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving for the best texture and flavor.

To freeze, let the cake cool completely, wrap tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. For best results, freeze without the glaze and add it after thawing. To thaw, place the wrapped cake in the refrigerator overnight or on the counter for a few hours.

This cake makes a great make-ahead dessert. Bake it a day in advance to allow the flavors to develop. Glaze just before serving for stunning presentation and freshest taste.

Ingredients

• 1 cup unsalted butter softened
• 1 and 1 half cups granulated sugar
• 4 large eggs
• 1 tablespoon lemon zest
• 1 quarter cup fresh lemon juice
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 half teaspoon salt
• 1 half cup whole milk
• 1 and 1 half cups fresh blueberries
• 1 tablespoon all-purpose flour for tossing blueberries

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

Equipment

• 9 by 13 inch baking pan
• Mixing bowls
• Electric hand mixer or stand mixer
• Rubber spatula
• Zester or fine grater
• Measuring cups and spoons
• Whisk
• Cooling rack

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9 by 13 inch baking pan or line it with parchment paper for easier cleanup.
2. Step 2: In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy. This should take about 3 full minutes. The key to a soft cake is properly creamed butter and sugar.
3. Step 3: Add the eggs one at a time. Beat well after each addition so the batter stays smooth and emulsified. Stir in the lemon zest, freshly squeezed lemon juice, and vanilla. These flavors form the soul of the cake.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. It is best to sift together first if your flour is lumpy for an even crumb.
5. Step 5: Add the flour mixture to the wet batter in three additions, alternating with the milk in two additions. Begin and end with the flour mixture. Mix gently after each addition and stop as soon as everything is just combined to avoid a dense texture.
6. Step 6: In a small bowl, toss blueberries with 1 tablespoon of flour. This helps them stay suspended in the batter rather than sinking during baking. Fold gently into the batter so they do not burst.
7. Step 7: Spread the batter evenly into the prepared pan. Use a spatula to level the top. Do not worry if the top looks rustic — the glaze will make it pretty.
8. Step 8: Bake for 33 to 37 minutes. The cake should be golden around the edges and a toothpick inserted in the center should come out clean or with a few moist crumbs. Cool in the pan for 15 minutes, then transfer to a cooling rack to finish cooling completely.
9. Step 9: To make the glaze, whisk together the powdered sugar and lemon juice until smooth and pourable. Use just enough lemon juice to thin the glaze without making it runny.
10. Step 10: Drizzle glaze generously over the cooled cake and let it set for at least 10 minutes. Slice into square pieces and enjoy the burst of citrus and berry in every bite.

Nutrition per serving

For extra brightness, do not skip the lemon zest — it provides deep citrus flavor even more than the juice. If you want to heighten the lemon profile, add a bit of zest to the glaze as well.

FAQ

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