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.

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

Preheat your oven to 350°F (175°C).
Grease a 9×13-inch sheet pan and line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 3–4 minutes).
Beat in the eggs one at a time, scraping down the bowl between each.
Stir in the lemon zest, lemon juice, and vanilla extract.
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.
Toss the blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
Pour the batter into the 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.
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