Lemon Blueberry Sheet Cake: A Cozy Bake for the Season

As the crisp air of fall sets in and golden leaves scatter the sidewalks, there’s nothing more comforting than the scent of something sweet baking in the oven. This Lemon Blueberry Sheet Cake is exactly the kind of dessert that feels like a warm hug. Bursting with juicy blueberries and zesty lemon, it’s the perfect balance of bright citrus and rich, buttery cake—a seasonal treat that’s become a favorite among our readers year after year.

Whether you’re baking for a cozy weekend gathering, a family dinner, or just because the mood strikes, this cake comes together with ease and delivers the kind of nostalgic flavors that bring everyone to the table. Plus, it’s baked in a simple sheet pan, making it great for feeding a crowd (or saving slices for later).

Lemon Blueberry Sheet Cake

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• Author: Sam
• Total Time: 1 hour
• Yield: 12 slices
• Diet: Vegetarian

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Description

This Lemon Blueberry Sheet Cake is packed with juicy blueberries and bright lemon flavor, all baked into a soft, buttery cake. Topped with a simple lemon glaze, it’s a cozy fall favorite that’s perfect for gatherings or everyday baking.

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Ingredients

• 2 ¼ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 3 large eggs
• 1 tablespoon lemon zest (from about 2 lemons)
• ¼ cup freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 1 cup sour cream or full-fat Greek yogurt
• 1 ½ cups fresh or frozen blueberries (if frozen, do not thaw)
• 1 tablespoon flour (for tossing the blueberries)
• 1 cup powdered sugar
• 2–3 tablespoons lemon juice (adjust for thickness)
• ½ teaspoon vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13-inch sheet pan and line it with parchment paper for easy removal.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 3–4 minutes).
5. Beat in the eggs one at a time, scraping down the bowl between each.
6. Stir in the lemon zest, lemon juice, and vanilla extract.
7. Mix in the dry ingredients in three parts, alternating with the sour cream or yogurt. Begin and end with the flour mixture. Mix just until combined.
8. Toss the blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
9. Pour the batter into the prepared pan and smooth the top.
10. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
11. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
12. Whisk together powdered sugar, lemon juice, and vanilla extract until smooth. Drizzle over the cooled cake and let it set before slicing.

Notes

Use room temperature ingredients for best results. Fresh lemon juice gives the cake a vibrant flavor. Toss blueberries in flour to avoid sinking. Don’t overmix the batter, and let the cake cool completely before glazing.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Here’s everything you’ll need to make this vibrant Lemon Blueberry Sheet Cake:

For the Cake:

• 2 ¼ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 3 large eggs
• 1 tablespoon lemon zest (from about 2 lemons)
• ¼ cup freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 1 cup sour cream or full-fat Greek yogurt
• 1 ½ cups fresh or frozen blueberries (if frozen, do not thaw)
• 1 tablespoon flour (for tossing the blueberries)

For the Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons lemon juice (adjust for thickness)
• ½ teaspoon vanilla extract

Step-by-Step Instructions

1. Preheat and Prepare

• Preheat your oven to 350°F (175°C).
• Grease a 9×13-inch sheet pan and line it with parchment paper for easy removal.

2. Mix the Dry Ingredients

• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream the Butter and Sugar

• In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 3–4 minutes using a hand or stand mixer).

4. Add Eggs and Flavor

• Beat in the eggs one at a time, scraping down the bowl between each.
• Stir in the lemon zest, lemon juice, and vanilla extract.

5. Combine Wet and Dry

• Mix in the dry ingredients in three parts, alternating with the sour cream or yogurt. Begin and end with the flour mixture, mixing just until combined. Avoid overmixing.

6. Fold in the Blueberries

• Toss the blueberries with 1 tablespoon of flour to help prevent sinking.
• Gently fold them into the batter using a spatula.

7. Bake

• Pour the batter into your prepared pan and smooth the top.
• Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

8. Glaze It

• Whisk the powdered sugar, lemon juice, and vanilla extract until smooth.
• Drizzle over the cooled cake and let it set for at least 10 minutes before slicing.

Tips for Success

• Use room temperature ingredients: This ensures a smoother batter and more even baking.
• Fresh lemon juice makes a difference: It gives the cake a clean, vibrant flavor that bottled juice can’t match.
• Toss blueberries with flour: This keeps them from sinking to the bottom of your cake.
• Don’t overmix: Mix until just combined to avoid a tough or dense crumb.
• Let it cool completely before glazing, or the glaze will melt right into the cake.

Variations to Try

This Lemon Blueberry Sheet Cake is wonderfully adaptable. Here are a few ways to make it your own:

1. Gluten-Free Option

• Substitute a 1:1 gluten-free flour blend for the all-purpose flour.
• Check that your baking powder and baking soda are certified gluten-free.

2. Add a Streusel Topping

• Before baking, sprinkle the batter with a simple mix of:
  • ¼ cup brown sugar
  • ¼ cup flour
  • 2 tablespoons cold butter, cubed
  • Pinch of cinnamon
• Use your fingers or a fork to crumble it over the top for a bakery-style twist.

3. Make It a Snack Cake

• Bake in an 8×8 or 9×9 square pan for a thicker, smaller cake.
• Adjust bake time to 45–50 minutes.

4. Use Other Berries

• Swap blueberries for blackberries or raspberries for a fun variation. If using frozen berries, add them straight from the freezer to prevent excess moisture.

Storage and Make-Ahead Tips

• Room temperature: Store covered for up to 2 days.
• Refrigerator: Keeps well for up to 5 days in an airtight container.
• Freezer: Slice and freeze for up to 2 months. Wrap tightly in plastic and foil.
• Make-ahead tip: You can bake the cake a day in advance and glaze just before serving for a fresh finish.

Final Thoughts

This Lemon Blueberry Sheet Cake is the kind of dessert that’s hard to resist. It’s vibrant, moist, and layered with cozy citrusy warmth—perfect for fall, but equally welcome year-round. Whether you’re baking it for a potluck, gifting it to a friend, or keeping it all to yourself (no judgment here), it’s a recipe you’ll return to again and again.

Happy baking! 🍋🫐