Lemon Blueberry Sheet Cake

This lemon blueberry sheet cake brings the perfect balance of tart citrus and sweet berries in every bite. The moist, tender crumb makes it ideal for potlucks, family gatherings, or whenever you need a foolproof dessert that impresses without hours of work.

I first made this cake for my daughter's summer birthday when the blueberries were perfectly ripe. What started as a seasonal experiment has become our most requested dessert for every family gathering, regardless of season.

Ingredients

• All purpose flour: Creates the perfect structure without being too heavy
• Baking powder and baking soda: Work together for the ideal rise and texture
• Salt: Enhances all the flavors and balances the sweetness
• Butter: Provides richness and that unmistakable buttery flavor
• Granulated sugar: Sweetens while helping create a tender crumb
• Fresh lemons: Both juice and zest bring bright citrus flavor that makes this cake special
• Large eggs: Provide structure and richness
• Buttermilk: Creates tenderness and a subtle tang that complements the lemon
• Vanilla extract: Adds depth to the fruity flavors
• Fresh blueberries: Burst with juicy sweetness throughout the cake
• Powdered sugar: Creates a smooth glaze that sets beautifully

Step-by-Step Instructions

Prepare your pan:

Line a 9x13 baking dish with parchment paper overhanging the sides. This crucial step ensures you can lift the entire cake out easily for perfect slicing and presentation. Take time to smooth the parchment into the corners for even baking.

Mix dry ingredients:

Whisk together flour, baking powder, baking soda and salt in a separate bowl. This even distribution prevents any bitter pockets of leavening agents in your finished cake.

Cream butter and sugar:

Beat these ingredients until genuinely light and fluffy about 3 full minutes. This incorporates air into the batter which is essential for a tender cake. The mixture should noticeably change color and texture, becoming almost mousse like.

Add wet ingredients:

Incorporate eggs, vanilla, and buttermilk gradually. Mixing on low prevents overmixing which would develop too much gluten and create a tough cake. The mixture may look slightly curdled at this stage which is completely normal.

Combine wet and dry:

Add the flour mixture and mix just until no dry streaks remain. Overmixing at this stage will develop gluten and result in a tough cake. Use a gentle touch.

Add flavorings:

Mix in lemon juice and zest, which adds brightness and depth to the batter. The acid from the lemon also reacts with the leavening agents for even more lift.

Incorporate blueberries:

Coating the berries in flour helps them suspend throughout the batter rather than sinking to the bottom. Fold them in gently to avoid breaking them and staining the entire batter blue.

Bake to perfection:

Pour the batter into your prepared pan and bake until a toothpick comes out with moist crumbs, not wet batter. The edges will pull slightly away from the sides of the pan when done.

Glaze and serve:

Once completely cooled, drizzle with the lemon glaze which will set into a crackly sweet topping that perfectly complements the cake.

Pin it

Lemon zest is truly the star ingredient in this recipe. I collect the zest before juicing the lemons using a microplane grater to capture all the essential oils. My grandmother taught me this technique when I was just eight years old, and the intense fragrance still reminds me of baking alongside her in her sunny kitchen.

Perfect Flavor Pairings

This cake pairs beautifully with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. For an extra special presentation, serve with additional fresh berries on the side. The bright flavors also make it a perfect complement to an afternoon tea or coffee break.

Storage Tips

This cake actually improves with time as the flavors meld together. Store at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for up to a week, though the texture is best when allowed to come to room temperature before serving. You can also freeze individual slices wrapped tightly for up to 3 months ideal for unexpected guests or late night cravings.

Seasonal Variations

During summer use fresh local berries for the most intense flavor. In winter, frozen blueberries work perfectly just don't thaw them before adding to prevent bleeding. During citrus season, try using Meyer lemons for a more floral, less acidic flavor profile. You can also swap raspberries or blackberries for the blueberries, though larger berries should be halved before adding.

Frequently Asked Questions

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used. Make sure to rinse and dry them before tossing in flour to prevent them from sinking.

→ Can I substitute buttermilk?

If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes as a substitute.

→ How do I store the cake?

Store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ What can I use instead of lemons?

Limes or oranges can be used as substitutes for lemons, though they will alter the flavor slightly.

→ Can I make this cake gluten-free?

Yes, you can use a 1:1 gluten-free flour blend, but ensure it has xanthan gum or a similar binding agent.