There's something irresistible about a lemon blueberry sheet cake fresh from the oven. The tender crumb, dotted with juicy blueberries, and the zesty lemon glaze come together in a symphony of flavors that feels like sunshine on a plate.
This recipe first came to life during a summer picnic when I needed something crowd-pleasing and transportable. It’s now my go-to for potlucks, brunches, and birthdays — a true one-pan wonder that checks all the boxes: simple, beautiful, and delightfully tangy.
Let’s dive into what makes this cake such a standout.
Why You'll Love This Lemon Blueberry Sheet Cake
This lemon blueberry sheet cake isn't just pretty to look at — it's a masterclass in balance, brightness, and ease.
First, it’s effortless to make. No fancy equipment, no layering, and no stress. Everything comes together in one bowl, then gets baked in a single sheet pan. It’s the kind of recipe that lets you bake from scratch without breaking a sweat.
Then there’s the flavor. The lemon adds a vibrant tartness that cuts through the sweetness, while the blueberries burst with juicy freshness in every bite. The lemon glaze on top soaks into the cake just enough to keep things moist and zingy.
Another win? It’s perfect for feeding a crowd. Whether you’re hosting brunch or bringing dessert to a potluck, this cake slices easily into squares, making serving and cleanup a breeze.
And yes — it’s budget-friendly too. With pantry staples like flour, sugar, and eggs, and just a couple fresh ingredients, you get a bakery-quality dessert for a fraction of the cost.
Once you try it, you'll find yourself reaching for this recipe again and again — and your guests will too.
Ingredients Notes

The beauty of this lemon blueberry sheet cake lies in its approachable ingredient list. Each item serves a purpose, building layers of flavor and texture that make the cake both memorable and foolproof.
All-purpose flour forms the sturdy yet tender base of the cake. It gives structure without heaviness, allowing the lemon and blueberry flavors to shine through. You won’t need any fancy flours or mixes — just your regular pantry standby.
Fresh blueberries are the star. While you can use frozen in a pinch, I highly recommend fresh for the best texture. They hold their shape beautifully during baking, releasing their juices into the surrounding crumb to create juicy pockets of flavor.
Lemon zest and juice work double duty here. The zest perfumes the batter with natural citrus oils, while the juice adds brightness and tang. Together, they create that unmistakable lemony lift that makes this cake sing.
Greek yogurt or sour cream keeps the cake ultra-moist without making it dense. This ingredient helps the batter stay tender for days — and it gives the cake a subtle tang that pairs perfectly with the lemon.
For equipment, you’ll just need a standard 9x13-inch sheet pan, a large mixing bowl, and a hand or stand mixer if you want extra fluffiness (though a whisk will also do in a pinch). Lining the pan with parchment paper makes removal and slicing a breeze.
How To Make This Lemon Blueberry Sheet Cake

This cake comes together quickly, but there are a few tricks to ensure you get the fluffiest, most flavorful results every time.
Start by preheating your oven to 350°F and preparing your baking pan. Grease it lightly or line it with parchment paper, ensuring it hangs over the edges for easy lifting later.
In a large bowl, cream together the butter and sugar until pale and fluffy. This step adds air to the batter, helping your cake rise beautifully. Once lightened, beat in the eggs one at a time, followed by the lemon zest and juice.
Next, gently mix in the Greek yogurt and vanilla extract. The batter may look slightly curdled at this point — that’s totally normal and will smooth out once the dry ingredients are added.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add these dry ingredients to the wet mixture in batches, mixing just until combined. Be careful not to overmix, as this can lead to a tougher cake.
Fold in the blueberries using a spatula, reserving a handful to scatter on top before baking. This not only ensures even distribution but also gives the finished cake a gorgeous pop of color.
Pour the batter into your prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. The edges will be golden and slightly pulling away from the sides of the pan.
Once the cake has cooled slightly, drizzle it with a quick lemon glaze made from powdered sugar and lemon juice. It adds just the right amount of tangy sweetness and forms a delicate, crackly top layer.
In total, this recipe takes about 45–50 minutes from start to finish, including prep and baking. It’s a low-effort, high-reward dessert that’s ideal for both beginners and experienced bakers.
Storage Options
This lemon blueberry sheet cake keeps surprisingly well, making it ideal for make-ahead occasions.
Once fully cooled, store the cake in an airtight container at room temperature for up to 3 days. The glaze acts as a moisture seal, keeping the cake soft and flavorful.
For longer storage, refrigerate the cake for up to 5 days. Just be sure to let it sit at room temperature for about 20 minutes before serving — cold cake tends to firm up and lose some of its tender texture.
You can also freeze the cake (either whole or in individual slices) for up to 2 months. Wrap it tightly in plastic wrap, followed by foil, and freeze. To thaw, leave it overnight in the fridge or on the counter for a few hours.
To reheat individual slices, a quick 10-second zap in the microwave will bring back that fresh-from-the-oven softness.
Variations and Substitutions
This recipe is a perfect canvas for creativity. Here are a few fun ways to make it your own:
Try swapping the blueberries for raspberries or blackberries if they’re in season. You’ll get a different flavor profile with the same juicy bursts and gorgeous color.
Want to go dairy-free? Use plant-based yogurt and vegan butter. You can even replace the glaze with a simple lemon syrup made with sugar and juice for a glossy, dairy-free finish.
For a richer texture, replace half the flour with almond flour. This adds a subtle nuttiness and makes the cake even more tender.
You can also bake this in cupcake form! Just reduce the bake time to about 18–20 minutes and keep a close eye on them. Great for portion control and easy serving.
Craving a more dessert-like finish? Add a layer of cream cheese frosting instead of the lemon glaze. It turns the cake into a decadent showstopper, perfect for birthdays or celebrations.
Feel free to get playful with this recipe — it's forgiving and adaptable. Once you master the base, the possibilities are endless. So roll up your sleeves, grab those lemons, and get baking!
Print
Lemon Blueberry Sheet Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings
- Diet: Vegetarian
Description
This delicious Lemon Blueberry Sheet Cake combines fresh blueberries and vibrant lemon flavor for a moist and fluffy dessert. Perfect for gatherings, this easy sheet cake recipe uses simple ingredients and offers a bright, tangy taste with every bite. Ideal for spring and summer parties!
Ingredients
2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
1 ½ cups granulated sugar
3 large eggs
1 tbsp lemon zest
⅓ cup fresh lemon juice
1 cup buttermilk
2 cups fresh blueberries
2 tbsp all-purpose flour (for tossing blueberries)
For Lemon Glaze (optional):
1 cup powdered sugar
2–3 tablespoon lemon juice
Instructions
Preheat oven to 350°F (175°C). Grease a 9x13-inch sheet pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Stir in lemon zest and lemon juice.
Gradually add dry ingredients alternately with buttermilk, mixing until just combined.
Toss blueberries with 2 tablespoon flour, then gently fold into the batter.
Pour batter into prepared pan and smooth the top.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Let cool completely before drizzling with lemon glaze.
Notes
You can substitute frozen blueberries; do not thaw before adding.
Adjust lemon glaze thickness by adding more powdered sugar or lemon juice.
Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
Leave a Reply