Lemon Blueberry Sheet Cake
This Lemon Blueberry Sheet Cake is light, citrusy, and incredibly easy to make. With a moist crumb, bursts of blueberry, and a silky lemon glaze, it's the perfect dessert for summer gatherings and everyday joy.
Equipment
- 9x13-inch baking dish
- Stand Mixer or Hand Mixer
- Mixing Bowls
- Zester
- Parchment Paper
Ingredients
Cake Batter
- 3 cups all-purpose flour
- 2 tsp baking powder
- 0.5 tsp baking soda
- 1.25 tsp salt
- 1 cup butter softened, 2 sticks
- 1.5 cups granulated sugar
- 0.25 cup lemon juice freshly squeezed
- 2 lemons, zested
- 4 large eggs room temperature
- 1 cup buttermilk
- 2 tsp vanilla extract
- 1.5 cups fresh blueberries tossed with 1 tbsp flour
For the Glaze
- 2.5 cups powdered sugar sifted if lumpy
- 0.33 cup lemon juice freshly squeezed
Instructions
- Preheat oven to 350°F. Grease and line a 9×13-inch pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar until pale and fluffy using a mixer.
- Beat in eggs one at a time, then add vanilla and buttermilk. Mix until smooth.
- Add dry ingredients and mix just until combined. Stir in lemon juice and zest.
- Fold in blueberries tossed with flour. Pour batter into prepared pan and smooth top.
- Bake for 40–45 minutes or until toothpick inserted comes out with a few moist crumbs.
- Cool completely before glazing. Mix powdered sugar and lemon juice until smooth, then drizzle over cake.
Notes
For extra lemon punch, add zest to the glaze too. Perfect for brunches, bake sales, or light summer desserts.