Lemon Blueberry Sheet Cake

I think it’s about time for a new cake recipe, don’t you? And boy do I have a good one to share today! Lemon blueberry sheet cake! Easy, quick, fruity, light and delicious. Moist lemon cake with sweet blueberries, topped with a lemon glaze instead of frosting for a knock-your-socks-off sheet cake recipe!

Well you guys know by now that I love layer cakes, like my Nutella Chocolate Cake and Key Lime Cake. But sometimes the occasion (or my schedule) calls for something a little more simple! And let me tell you, this lemon blueberry sheet cake is super simple! But oh so good. Just a few minutes of hands on time, no assembling layers – just good old fashioned sheet cake! And as much as I love decorating layer cakes, I may well be a sheet cake convert!

Tools Used In Lemon Blueberry Sheet Cake

  • Hand Mixer: I love this 9-speed hand mixer! I’ve owned it and been using it for over 10 years now, and it has stood the test of time (and lots of cakes).
  • Nesting Mixing Bowls: These bowls are great for baking – I love that there’s the perfect size for every task! For this cake recipe I use a big bowl for the batter, and a small bowl for the glaze!
  • Glass Baking Dish: You can seriously use these glass baking dishes for everything from cobbler to sheet cakes, to thanksgiving stuffing! They’re always getting used in our kitchen!

Print
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Lemon Blueberry Sheet Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 14 reviews
  • Author: Kirsten Bell
  • Prep Time: 20 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 16 Servings 1x
  • Category: Dessert
  • Method: Baking

Description

Easy, quick, delicious – and perfect for everything from summer BBQs to tasty snacks!


Ingredients

Scale

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/4 teaspoon salt

1 cup butter (2 sticks), softened

1 1/2 cups granulated sugar

Juice and zest of 2 lemons (about 1/4 cup lemon juice)

4 large eggs

1 cup buttermilk

2 teaspoons vanilla extract

1 1/2 cups fresh blueberries, tossed with 1 Tbs flour

For the glaze:

2 1/2 cups powdered sugar

1/3 cup lemon juice


Instructions

Preheat the oven to 350 degrees F. Grease a 9×13 baking dish, and line with parchment paper so there’s an overhang over the two long sides of the pan. This will make removing the cake much easier!

In a medium mixing bowl, whisk together the dry ingredients, flour through salt. Set aside. In a stand mixer fitted with the paddle attachment (or hand mixer), cream together the sugar and butter until light and fluffy. Add the eggs and vanilla, and buttermilk, and mix on low until incorporated. Add the dry ingredients, and mix until no streaks of flour remain. Mix in the lemon juice and zest. Gently stir in the blueberries with a spatula.

Pour the cake batter into the prepared 9×13 baking dish, and bake for about 40-45 minutes, or until a toothpick comes out with moist crumbs. Allow to cool completely. You can lift the cake out of the pan before drizzling, or leave it in the dish to serve. Either way works!

For the glaze: combine the powdered sugar and lemon juice, and pour over the cooled cake. Let the glaze harden, and then garnish with fresh fruit and serve!


More Easy Dessert Recipes:

Tools Used In This Recipe:

32 COMMENTS

  1. Tasia ~ two sugar bugs | 27th Jun 20

    This lemon blueberry sheet cake looks incredible Kirsten! I love the simple glaze on top too!! Perfect for easy entertaining!

  2. Lisa Baisch | 27th Jun 20

    My husband ran across this recipe and saved it. Amazingly I had all the ingredients on hand. The recipe is so good. Perfect amount of sweet and tangy. perfect summertime cake.






    • Kirsten Bell | 8th Jul 20

      Thank you so much, I’m so glad that your husband found the recipe and that you enjoyed it!

  3. Claire | 2nd Sep 20

    When you say all purpose flour is that plain or self raising please

  4. Ronak Mehta | 3rd Sep 20

    The cake looks perfect and fabulous to bake for a special day. Yes, its definitely the best blueberry cake. Lovely!!






  5. Susan Anderson | 13th Sep 20

    This was beyond delicious! I made a half recipe as I have no self-control. I also used Bob’s 1-1 flour and it worked great!






  6. Amber Frakes Radka | 27th Sep 20

    This recipe is so tasty!! Not too sweet and just the right balance of lemon and blueberry. I will definitely be making this again!






  7. Katie C | 28th Feb 21

    Really good cake, I made it with frozen wild blueberries (thawed) and it worked well. The batter looked purple from the berry juice when it went in the oven but it came out looking like the pictures on the website.






  8. Suzanne G. Schuette | 25th Jun 21

    It looks like the berries go to the bottom…….and may be difficult to cut & serve. Any suggestions:

  9. Julie Adair | 5th Jul 21

    The cake was very dense not sure what I did wrong

  10. Gill Wright Miller | 16th Jul 21

    I made this for a party of 16. It was delicious! The berries fell mostly to the bottom. The parchment allowed it to lift out of the pan and easy to cut.

    If the cake was dense, it might have been the baking powder or soda was too old. Just a thought.

  11. Jane | 11th Sep 21

    I used a boxed yellow cake and just substituted ingredients with butter and buttermilk. Added the vanilla and juice plus zest with the blueberries. Fabulous and easy. The berries do drop to the bottom but I just put parchment paper on the bottom and turned it out on a platter so they were then on the top and it cut beautifully. I poked some holes in it to absorb the glaze {I actually made extra glaze for this purpose}. I made it for a casual dinner party and everyone loved it.






  12. Julie Radtke | 13th Sep 21

    Fabulous! I made this in two circle cake pans, so I could bring one cake to a small dinner gathering and leave one for my family. It turned out so delicious that my friends have requested I make it again for our upcoming party. Thanks!






  13. Judy Hymas | 18th Oct 21

    Any adjustments for high altitude (6000 feet above sea level?

  14. Candace Harrison | 15th Jun 22

    If you roll the blueberries in flour before adding it stops them from sinking






  15. Connie | 16th Jun 22

    This is a favourite recipe now! Everyone asks me to make this cake. If I did a half recipe would I bake it in a 9×9 pan or something smaller?

  16. Colleen | 24th Jun 22

    Loved this! Very dense, moist cake, almost like a coffee cake. The lemon flavor is lovely without being too strong. I brought it to a barbecue so I left it in the pan, it was a hit and there was none left! Definitely making this again soon.






  17. Ko | 28th Jun 22

    A sheet cake is made on just that a sheet pan. A 9×13 is a baking dish not a sheet pan.

  18. Heather Gwinn | 30th Jun 22

    How do you recommend storing this? I just made this (so far so good) and I plan on serving it later this evening. Would it be okay on the counter? Or should I put it in the fridge?

  19. Jodi A | 30th Jun 22

    I made this as 1 of 2 cakes for my Son’s birthday party and I received compliments on it throughout the day – even after it was all eaten! I wanted something more light and airy due to the 90 degree day we had and this was beyond perfect. The mix of the sweet + tangy and the way the center wasn’t moist was perfect perfect perfect! I will be making this again 🙂






  20. Meghan | 2nd Jul 22

    Hello!

    I plan on making this today. Does it need to be refrigerated? I’ll be traveling with it tomorrow.

  21. Tina | 10th Jul 22

    I would love to make this for an upcoming get together. If not serving right away..does it need to be refrigerated?
    Thanks

  22. Rachel wolf | 23rd Jul 22

    Did you use salted or unsalted butter?

  23. Jessica Callaham | 5th Mar 23

    This sheet cake was so delicious, I usually don’t eat cake because I’m not a big fan of frosting, the glaze was fresh and the perfect topping to the moist flavorful cake. So glad I tried it and my friends all loved it! I did toss the blueberries in flour first, they still sank to the bottom which was not a problem at all and I thought made for a beautiful piece of cake. I used all purpose flour, unsalted butter and whole buttermilk. Will be making this again for sure, it is really easy! There were no leftovers but if there were I would think storing it in the fridge would keep it fresher longer because of the fruit and milk in the ingredients list. My two lemons produced 1/2 cup of juice and zest which I used before rereading only 1/4 cup was needed for the cake, I didn’t think it tasted two lemony. I needed 1 and 1/2 more lemons for the 1/3 cup juice for the glaze. Next time I’m going figure out how to make some candied lemon for a garnish on top to go along with the blueberries.






  24. Mary | 16th May 23

    I am confused, I consider a sheet cake as long with maybe 1 inch sides, and a 9x 13 totally different, pls help

  25. LB | 28th Jun 23

    Can I make this a day ahead? It looks delicious….

  26. LB | 28th Jun 23

    Can I make this a day ahead? It looks delicious….

  27. Jay | 11th Aug 23

    Wondering if anyone has frozen this? I want to make for a party in 2 days. Will it keep counter top after baking? Should I fridge it? Hope someone responds 🤞🏽 it’s 7a cali time on Fri, 8/11/23! Thank you anyone who responds. Otherwise I feel anxious with the gamble of my choices and the unknown deliciousness.






  28. Kirsten Bell | 11th Aug 23

    Hi Jay,

    Yes you can make this ahead of time! Store it in the fridge, well covered with plastic wrap after it has completely cooled down. Take it out a few hours before serving, and wait to pour on the glaze until it has come to room temperature again.

  29. Jay | 11th Aug 23

    Thanks so much Kristen bell! I’m doubling and making a half sheet size cake so it’s hard to fit in my fridge. Will it survive Saranwrapped like a mofo layered with foil on my counter for the two days?






  30. Jay | 11th Aug 23

    Thanks so much Kristen bell for the response. I know I see a lot of people before have asked about shelf life etc. I’m doubling and making a half sheet size cake so it’s hard to fit in my fridge. Will it survive Saranwrapped like a mofo layered with foil on my counter for the two days?






  31. Kirsten Bell | 11th Aug 23

    This recipe is made in a 9×13, I realize not a “traditional” sheet cake to many, regionally this is just what we call a sheet cake. Since you mentioned doubling I wanted to point that out.

    Yes, it will be fine on your countertop! Just make absolute sure you don’t wrap it before it’s cooled, you don’t want the condensation dripping into the cake.

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