Lemon Blueberry Sheet Cake

There’s something undeniably nostalgic about the scent of lemon zest and sugar wafting through a warm kitchen. One summer afternoon, while flipping through old family recipes, I stumbled upon a lemon-blueberry loaf scribbled in my grandmother’s cursive. That handwritten note became the inspiration for my take on this vibrant, easy sheet pan dinner-style dessert: the Lemon Blueberry Sheet Cake.

What makes this cake shine is its simplicity. You don’t need a fancy mixer or a pastry diploma. With just one bowl (and maybe a spatula), you’ll have a soft, zesty, berry-filled cake that’s perfect for BBQs, potlucks, or an ordinary Wednesday that needs brightening. Plus, it’s a quick and healthy-ish treat—using fresh fruit and less sugar than most frosted desserts.

Why This Recipe is Special

This lemon blueberry sheet cake is the definition of unfussy baking. It’s made in a single pan, feeds a crowd, and delivers big flavor with minimal effort. The bright citrus cuts through the sweetness for a refreshing bite, while juicy blueberries add pops of natural sweetness and color. Best of all, it’s totally adaptable—perfect for beginner bakers wanting to grow their skills without getting overwhelmed.

Ingredients and Preparation

All-Purpose Flour
Provides structure and gives the cake its soft, tender crumb. You can swap it with a gluten-free blend for a gluten-free version.

Granulated Sugar
Adds sweetness and helps the cake brown beautifully. Coconut sugar can be used for a more natural alternative.

Butter
Brings richness and moisture. If you’re dairy-free, a plant-based butter or even mild olive oil can work.

Eggs
Bind the ingredients and add lift. Flax eggs can be used for a vegan option, though the texture may change slightly.

Vanilla Extract
Enhances the flavor profile and adds depth. Almond extract can add a unique twist.

Buttermilk
Creates a tender texture and reacts with baking soda for a soft rise. No buttermilk? Mix milk with a splash of lemon juice or vinegar.

Lemon Zest and Juice
Give the cake its signature zing and fragrance. Always zest before juicing for maximum citrus punch.

Blueberries (fresh or frozen)
Provide juicy bites and natural sweetness. If using frozen, don’t thaw them—just toss in a bit of flour to prevent sinking.

Powdered Sugar (for glaze)
Used to make the drizzle that locks in moisture and adds a sweet finish. You can reduce the amount or skip it for a lighter version.

Step-by-Step Instructions

Step 1
Preheat your oven to 350°F and grease a 9×13 baking dish. Line it with parchment paper, letting it hang over the long edges—this makes lifting out the cake super easy later.

Step 2
In a medium mixing bowl, whisk together your dry ingredients: flour, baking powder, baking soda, and salt. Set this aside.

Step 3
Using a stand mixer or a hand mixer, cream together the butter and sugar on medium speed until it becomes light and fluffy—this usually takes about 2-3 minutes.

Step 4
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and buttermilk. Mix until everything is just combined.

Step 5
Gently fold in your dry ingredients using a spatula or on low speed, stopping as soon as you no longer see streaks of flour.

Step 6
Add the lemon zest and juice, and stir until incorporated. Then gently fold in the blueberries, being careful not to crush them.

Step 7
Pour the batter into your prepared baking dish, smoothing the top. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.

Step 8
Let the cake cool completely in the pan. Once cool, mix powdered sugar with a bit of lemon juice to make a glaze and drizzle it over the cake. Let it set before slicing.

Beginner Tips and Notes

If your cake browns too quickly on top, loosely cover it with foil during the last 10 minutes of baking to prevent overbaking. To avoid soggy blueberries sinking to the bottom, lightly coat them in a spoonful of flour before folding them into the batter.

Don’t overmix once you add the dry ingredients—this keeps your cake tender and fluffy. Want to save time? Zest and juice the lemons before starting anything else. And if you don’t have parchment, greasing the pan well with butter and flour will work too.

Serving Suggestions

This lemon blueberry sheet cake pairs wonderfully with whipped cream, a scoop of vanilla ice cream, or a side of lemon yogurt. For a brunch vibe, serve it alongside a fruit salad or scrambled eggs.

Leftovers can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week. You can also freeze individual slices wrapped tightly in plastic wrap—just thaw at room temp and enjoy.

Conclusion

This lemon herb chicken recipe—oops, I mean lemon blueberry sheet cake—(though hey, pair it with the former and you’ve got a full meal!) is one of those quick and healthy meals for your sweet tooth that makes life a little more joyful. Whether you’re baking for a birthday, a picnic, or your own self-care Sunday, this easy sheet pan dessert delivers flavor, ease, and feel-good vibes.

Have you tried this cake? Did you add your own twist? I’d love to hear how it turned out—drop a comment and share your baking adventure.

FAQ About Lemon Blueberry Sheet Cake

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