Lemon Blueberry Sheet Cake – Easy Summer Dessert Recipe

This lemon blueberry sheet cake is the ultimate easy dessert for any occasion! Bursting with fresh blueberries and zesty lemon flavor, it’s moist, tender, and topped with a luscious lemon glaze that takes it over the top.

The first time I made this cake was for a summer picnic, and let me tell you, it disappeared in minutes. The combination of tart lemon and sweet blueberries is just so refreshing, especially on warm days. Plus, sheet cakes are so simple to whip up, making this recipe a go-to when I need a dessert that’s both impressive and low-effort.

My Take on Lemon Blueberry Sheet Cake

When it comes to desserts, I love recipes that are both easy to prepare and packed with flavor. This lemon blueberry sheet cake checks all the boxes. The citrusy lemon pairs so perfectly with the juicy pops of blueberry, and the light glaze adds just the right amount of sweetness.

What I adore most about this recipe is how versatile it is. It’s perfect for summer gatherings, but it’s also a cheerful treat to brighten up a dreary winter day. And because it’s a sheet cake, it’s super easy to slice and serve, ideal for feeding a crowd.

If you’re looking for a dessert that’s as easy to make as it is delicious, you’re going to love this cake. Trust me, it’s a recipe you’ll come back to again and again.

Ingredients for Lemon Blueberry Sheet Cake

This recipe uses simple, everyday ingredients you might already have in your pantry. Here’s what you’ll need:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• ½ cup fresh lemon juice (from about 2–3 lemons)
• Zest of 2 lemons
• 1 ½ cups fresh blueberries (plus 1 tablespoon flour for coating)

For the Lemon Glaze

• 1 ½ cups powdered sugar
• 3 tablespoons fresh lemon juice
• 1–2 teaspoons milk (if needed for thinning)

Optional tools:

A 9×13-inch sheet pan and an electric mixer will make this recipe even easier.

How to Make Lemon Blueberry Sheet Cake

Making this cake is as simple as mixing, baking, and glazing. Here’s how I do it:

1. Preheat the oven and prepare the pan

Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch sheet pan or line it with parchment paper for easy cleanup.

2. Mix the dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed.

3. Cream the butter and sugar

In a large bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy—about 2-3 minutes. This step helps create a tender, airy cake.

4. Add the wet ingredients

Beat in the eggs one at a time, followed by the vanilla, lemon juice, and lemon zest. The mixture may look slightly curdled at this point, but don’t worry—it’ll come together once the dry ingredients are added.

5. Combine the wet and dry ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix, as this can make the cake dense.

6. Fold in the blueberries

Toss the blueberries with 1 tablespoon of flour to prevent them from sinking. Then, gently fold them into the batter with a spatula.

7. Bake the cake

Pour the batter into the prepared sheet pan and spread it evenly. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.

8. Make the glaze

In a small bowl, whisk together powdered sugar and lemon juice until smooth. If the glaze is too thick, add a teaspoon of milk at a time until it reaches your desired consistency.

9. Glaze and serve

Drizzle the glaze over the cooled cake, spreading it evenly with the back of a spoon or an offset spatula. Slice into squares and serve!

How to Serve Your Lemon Blueberry Sheet Cake

This cake is perfect on its own, but if you want to take it up a notch, try serving it with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also delightful alongside a cup of tea or coffee for a light afternoon treat.

For an extra pop of color, sprinkle a few fresh blueberries or a bit of lemon zest on top before serving. Whether you’re hosting a backyard barbecue or treating your family to a weeknight dessert, this cake is sure to impress.

Storing and Enjoying Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container at room temperature for up to 3 days. You can also refrigerate the cake for up to a week—just let it come to room temperature before serving for the best flavor and texture.

To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 3 months. When you’re ready to enjoy, thaw the slices in the refrigerator or at room temperature.

Top Tips for Customizing Your Lemon Blueberry Sheet Cake

• Use frozen blueberries: If fresh blueberries aren’t in season, frozen ones work just as well. Don’t thaw them before adding to the batter to prevent excess moisture.
• Add a citrus twist: Swap out the lemon juice and zest for lime or orange to create a different flavor profile.
• Make it gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend for a celiac-friendly option.
• Double the glaze: If you’re a glaze lover, feel free to make extra for a thicker, more decadent topping.

Your Questions About Lemon Blueberry Sheet Cake Answered

Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance and store it (unglazed) at room temperature. Add the glaze just before serving for the freshest presentation.

Can I use a different pan size?

Yes, but keep in mind that the baking time may vary. For example, a smaller pan will result in a thicker cake and may need a few extra minutes to bake.

Can I make this cake dairy-free?

Yes! Swap the butter for a plant-based alternative and use almond milk with a splash of lemon juice in place of buttermilk.

What’s the best way to prevent blueberries from sinking?

Coating the blueberries in flour before folding them into the batter helps distribute them evenly throughout the cake.

Soft, citrusy, and full of blueberry bliss!

This lemon blueberry sheet cake is a simple yet stunning dessert that’s perfect for any occasion. Whether you’re baking for a summer party, a holiday gathering, or just because, its bright, citrusy flavors and moist texture will win everyone over.

I can’t wait to hear how this recipe turns out for you. If you give it a try, let me know in the comments below! Don’t forget to share your photos and tag WandaRecipes.com on social media. I love seeing your creations.

Looking for more easy summer desserts? Check out my other sheet cake recipes for more sweet inspiration! Happy baking!