1. Can I use frozen blueberries instead of fresh ones?

Yes, frozen blueberries work well in this recipe. Do not thaw them before use—just toss them in a little flour to prevent them from sinking during baking.

2. What if I don't have buttermilk?

You can make a quick substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let it sit for 5 minutes before using.

3. How do I know when the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out with a few moist crumbs (not wet batter), it's ready. The top should also spring back when lightly touched.

4. Can I make this cake ahead of time?

Absolutely. This cake stays moist for several days and can be made a day ahead. Store it covered at room temperature or in the fridge, and glaze it just before serving for best texture.

Lemon Blueberry Sheet Cake

Name: Lemon Blueberry Sheet Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup unsalted butter, softened; 1 3/4 cups granulated sugar; 3 large eggs; 1 tsp vanilla extract; 1 cup buttermilk; Zest of 2 lemons; 1/4 cup fresh lemon juice; 1 1/2 cups fresh or frozen blueberries; 1 cup powdered sugar (for glaze); 2-3 tbsp lemon juice (for glaze)

Description

This easy lemon blueberry sheet cake is a moist, zesty dessert packed with fresh blueberries and topped with a simple lemon glaze. Perfect for beginners and ideal for summer gatherings or everyday treats.

Ingredients

2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup buttermilk
Zest of 2 lemons
1/4 cup fresh lemon juice
1 1/2 cups fresh or frozen blueberries
1 cup powdered sugar (for glaze)
2-3 tbsp lemon juice (for glaze)

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and line with parchment paper, allowing overhang on the long sides for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a stand mixer or with a hand mixer, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and buttermilk until combined.
Gradually add the dry ingredients to the wet mixture, mixing just until no streaks of flour remain.
Stir in the lemon zest and juice. Gently fold in the blueberries using a spatula.
Pour the batter into the prepared pan, smoothing the top. Bake for 40–45 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Let the cake cool completely in the pan. In a small bowl, mix the powdered sugar and lemon juice to form a glaze. Drizzle over the cooled cake and let set before slicing.

Notes

If using frozen blueberries, do not thaw; coat them in a little flour before folding into the batter to prevent sinking.
Cover the cake loosely with foil during the last 10 minutes of baking if it browns too quickly.
Zest the lemons before juicing to get the most flavor.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American