Lemon Blueberry Sheet Cake

This lemon blueberry sheet cake brings together bright citrus flavor with juicy berries in a moist, tender cake perfect for feeding a crowd. I created this recipe after needing something spectacular yet simple for a summer gathering, and it's been my go-to dessert ever since.

I first made this cake for my daughter's birthday when she requested something with blueberries. The combination was such a hit that it's now requested at nearly every family gathering, regardless of season.

Ingredients

• All purpose flour: Forms the foundation for this tender cake structure
• Baking powder and baking soda: Work together to create the perfect rise
• Salt: Enhances all the flavors and balances the sweetness
• Butter: Provides richness and that irreplaceable buttery flavor
• Granulated sugar: Sweetens while helping create a tender crumb
• Fresh lemons: Provide both juice and zest for authentic citrus flavor
• Large eggs: Bind everything together while adding structure
• Buttermilk: Creates tenderness and a subtle tang
• Vanilla extract: Adds depth to complement the fruit flavors
• Fresh blueberries: Burst with flavor in every bite
• Powdered sugar: Creates a smooth glaze that sets beautifully
• Additional lemon juice: In the glaze reinforces that bright citrus flavor

Step-by-Step Instructions

Prepare the baking dish:

Thoroughly grease a 9×13 baking dish to prevent sticking. Line with parchment paper, leaving overhang on the long sides which acts as handles for easy removal after baking. This extra step saves so much frustration when serving.

Mix the dry ingredients:

Whisk together flour, baking powder, baking soda and salt in a medium bowl. This uniform distribution ensures your cake rises evenly and has consistent flavor throughout each slice.

Cream butter and sugar:

Beat butter and sugar together until the mixture becomes notably lighter in color and fluffy in texture. This process incorporates air into the batter, which is crucial for a light texture. Spend at least 3 minutes on this step for best results.

Add wet ingredients:

Mix in eggs, vanilla, and buttermilk at low speed until just combined. The mixture may look slightly curdled, which is completely normal at this stage. Avoid overmixing which can develop too much gluten.

Combine wet and dry ingredients:

Add the flour mixture to the wet ingredients and mix until barely combined with no dry flour visible. Immediately add lemon juice and zest, mixing just until incorporated. Overmixing at this stage will result in a tough cake.

Fold in blueberries:

Gently fold the flour coated blueberries into the batter using a spatula with a light hand. The flour coating helps prevent the berries from sinking to the bottom during baking.

Bake to perfection:

Pour batter into the prepared pan and bake for 40 to 45 minutes. The cake is done when a toothpick inserted in the center comes out with just a few moist crumbs clinging to it. If you see wet batter, continue baking in 3 minute increments.

Make the glaze:

While the cake cools completely, whisk together powdered sugar and lemon juice until smooth. The consistency should be pourable but not watery. Add more sugar or juice as needed to achieve the perfect texture.

Finish and serve:

Pour the glaze over the completely cooled cake, allowing it to set for about 30 minutes before slicing. This waiting period allows the glaze to form a slight crust for the perfect finish.

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The lemon zest is truly the secret ingredient in this recipe. I always make sure to zest my lemons before juicing them, and I love watching my guests try to identify that extra burst of citrus flavor that makes this cake special. My grandmother always said a good lemon dessert should make your mouth water just a little bit, and this cake does exactly that.

Storing Your Cake

This lemon blueberry sheet cake stays moist and delicious for up to three days when stored in an airtight container at room temperature. For longer storage, you can refrigerate it for up to a week, though the texture is best within the first few days. If you want to prepare this in advance for an event, consider baking the cake and freezing it unglazed. Thaw completely at room temperature before adding the fresh lemon glaze just before serving.

Perfect Substitutions

If blueberries aren't in season, this versatile cake works beautifully with other berries. Raspberries create a lovely color contrast and their tartness complements the lemon perfectly. Blackberries work well too, though you might want to cut larger ones in half. For those who prefer a different citrus profile, lime or orange can replace the lemon in both the cake and glaze, creating entirely new flavor combinations while maintaining the same moist, tender texture.

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Serving Suggestions

This cake is spectacular on its own, but transforms into an elegant dessert when served slightly warm with a scoop of vanilla ice cream. For brunch gatherings, pair slices with coffee or tea for a not too sweet treat. During summer months, I love adding fresh blueberries and lemon slices as garnish just before serving, which signals to guests the flavors awaiting them. For special occasions, dress it up with a dollop of lightly sweetened whipped cream and a sprinkle of lemon zest for a beautiful presentation that requires minimal effort.

The History Behind The Recipe

This style of sheet cake has roots in traditional American farmhouse baking, where practical, generous desserts designed to feed many people were essential for community gatherings. The combination of lemon and blueberry specifically celebrates classic summer flavors that have been paired together for generations. What makes this version special is the buttermilk addition, which comes from Southern baking traditions and creates an exceptionally tender crumb. I adapted this recipe from my grandmother's collection, modernizing it slightly while maintaining the balance of flavors that make it timeless.

Frequently Asked Questions

→ How do I prevent the blueberries from sinking in the batter?

Toss the blueberries with a tablespoon of flour before gently folding them into the batter. This helps them stay evenly distributed during baking.

→ Can I use frozen blueberries instead of fresh ones?

Yes, frozen blueberries work just as well. Make sure to toss them with flour and do not thaw them before adding to the batter.

→ What is the best way to store this sheet cake?

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days to keep it fresh.

→ Can I substitute the buttermilk with something else?

If you don't have buttermilk, you can use regular milk mixed with 1 tablespoon of lemon juice or vinegar as a substitute.

→ What else can I use as a garnish besides fresh fruit?

You can garnish the cake with lemon zest, a light dusting of powdered sugar, or even white chocolate shavings for added flair.