Hey y'all! If you're looking for a bright, zesty dessert that's bursting with juicy blueberries and topped with a sweet-tart lemon glaze, this Lemon Blueberry Sheet Cake with Lemon Glaze is about to become your new favorite treat. It's moist, fluffy, and packed with flavor—perfect for summer gatherings, birthdays, potlucks, or whenever you need a little sunshine on your plate. Ready to whip up a cake that everyone will rave about? Let's get cooking!
Why You'll Love This Lemon Blueberry Sheet Cake with Lemon Glaze
- Super moist crumb with a vibrant, tangy lemon flavor in every bite.
- Loaded with fresh blueberries for bursts of juicy sweetness.
- Quick and easy sheet cake format—no fancy layers or fuss required.
- Bright lemon glaze adds the perfect finishing touch.
- Great for parties, brunch, snack time, or a make-ahead dessert.
Ingredients for Lemon Blueberry Sheet Cake with Lemon Glaze
- 2 ½ cups (315g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (225g) unsalted butter, room temperature
- 1 ¾ cups (350g) granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon lemon zest (about 2 lemons)
- ¼ cup (60ml) fresh lemon juice
- 1 cup (245g) plain Greek yogurt or sour cream
- 2 teaspoons vanilla extract
- 2 cups (300g) fresh blueberries (plus 1 tablespoon flour for dusting)
- For the Lemon Glaze:
- 1 ½ cups (180g) powdered sugar
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Directions: How to Make Lemon Blueberry Sheet Cake with Lemon Glaze
Step 1: Prep and Preheat
Preheat your oven to 350°F (175°C). Grease a 9x13-inch sheet pan and line the bottom with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, use an electric mixer to beat the butter and sugar together until light and fluffy, about 3 minutes.
Step 4: Add Eggs and Flavorings
Add eggs one at a time, mixing well after each. Mix in lemon zest, lemon juice, and vanilla extract until fully incorporated.
Step 5: Combine Wet and Dry Ingredients
Add half of the dry ingredients to the butter mixture, followed by all the Greek yogurt. Mix gently, then add the remaining dry ingredients. Mix just until combined—don't overmix!
Step 6: Fold in Blueberries
Toss blueberries with 1 tablespoon flour (prevents sinking), then gently fold them into the batter.
Step 7: Bake
Spread batter evenly into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. Let cool in the pan for at least 30 minutes.
Step 8: Make the Lemon Glaze
In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth and pourable.
Step 9: Glaze and Serve
Drizzle the lemon glaze over the cooled cake, let set for 10 minutes, then slice and enjoy!
Notes for the Best Lemon Blueberry Sheet Cake with Lemon Glaze
- Don’t overmix the batter—this ensures the cake stays tender and fluffy.
- If you use frozen blueberries, don’t thaw them first, and dust them in flour as with fresh berries. Read more tips on using fresh vs. frozen blueberries.
- Let the cake cool completely before glazing for the best drizzle effect.
Tasty Variations for Lemon Blueberry Sheet Cake with Lemon Glaze
- Lemon Raspberry Sheet Cake: Swap blueberries for fresh raspberries for a tart twist.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Extra Lemony: Add ½ teaspoon lemon extract to the batter for a stronger lemon punch.
Required Equipment for Lemon Blueberry Sheet Cake with Lemon Glaze
- 9x13-inch sheet pan
- Electric mixer
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Parchment paper (optional but helpful)
Storage Instructions for Lemon Blueberry Sheet Cake with Lemon Glaze
Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap individual slices tightly and freeze for up to 2 months—thaw overnight in the refrigerator before serving.
Serving Suggestions for Lemon Blueberry Sheet Cake with Lemon Glaze
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
- Pair with a hot cup of coffee or a glass of iced tea for an afternoon pick-me-up.
- Garnish with fresh lemon slices and extra blueberries for a show-stopping presentation.
Pro Tips for the Perfect Lemon Blueberry Sheet Cake with Lemon Glaze
- Bring all your ingredients to room temperature for a smoother batter and even baking. Learn why room temperature ingredients matter.
- For an extra glossy glaze, sift your powdered sugar before mixing with lemon juice.
- To prevent sticking, line your baking pan with parchment paper and leave an overhang for easy removal.
FAQs about Lemon Blueberry Sheet Cake with Lemon Glaze
- Can I use frozen blueberries for this cake?
- Yes, just be sure to use them straight from the freezer and toss with flour before folding into the batter to prevent color bleeding.
- Can I make the cake ahead of time?
- Absolutely! Bake the cake a day ahead, store covered at room temperature, and glaze just before serving for maximum freshness.
- Is this recipe easy to double for a crowd?
- Yes, simply double the ingredients and bake in two 9x13-inch pans or one standard half-sheet pan, adjusting bake time as needed.
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 cup buttermilk
- 1 ½ cups fresh blueberries
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
Instructions
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1Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch sheet cake pan.
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2In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
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3In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add lemon zest and lemon juice.
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4Add the dry ingredients to the wet ingredients alternately with buttermilk, mixing just until combined. Gently fold in the blueberries.
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5Pour the batter into the prepared pan and spread evenly. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
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6For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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