What ingredients do I need to make Lemon Blueberry Sheet Cake?

To make Lemon Blueberry Sheet Cake, you'll need flour, sugar, baking powder, salt, eggs, butter or oil, milk or buttermilk, lemon zest and juice, fresh blueberries, and ingredients for the frosting such as powdered sugar, cream cheese or butter, and lemon juice or extract.

How do I keep the blueberries from sinking in the cake batter?

To prevent blueberries from sinking, toss them in a small amount of flour before folding them gently into the batter. This helps them stay suspended throughout the cake during baking.

Can I use frozen blueberries for Lemon Blueberry Sheet Cake?

Yes, you can use frozen blueberries, but do not thaw them before adding to the batter. Toss them in flour and fold in gently to prevent the cake from becoming too wet or discolored.

How long should I bake a Lemon Blueberry Sheet Cake?

Bake the cake in a preheated oven at 350°F (175°C) for about 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Baking times may vary based on your oven and pan size.

What frosting pairs best with Lemon Blueberry Sheet Cake?

Cream cheese frosting or a light lemon glaze pairs exceptionally well with Lemon Blueberry Sheet Cake, enhancing the citrus flavor and complementing the blueberries' sweetness.

How should I store leftover Lemon Blueberry Sheet Cake?

Store leftover cake covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze the cake tightly wrapped for up to 3 months.

Lemon Blueberry Sheet Cake: The Easy, Crowd-Pleasing Summer Dessert 2026

Lemon Blueberry Sheet Cake

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This simple sheet cake is a burst of summer flavor, combining bright lemon and sweet blueberries in a tender, easy-to-make dessert. Perfect for any occasion, it’s a guaranteed crowd-pleaser that comes together quickly.

Author: Harmony
Prep Time: 15min
Cook Time: 40min
Total Time: 1h
Yield: 1 9x13 inch cake 1x
Category: dessert
Method: baking
Cuisine: American

Ingredients

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2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk, room temperature
1/2 cup unsalted butter, melted and cooled
1/2 cup vegetable oil
3 large eggs, room temperature
2 tablespoons fresh lemon zest
1/4 cup fresh lemon juice
1 teaspoon pure vanilla extract
1 1/2 cups fresh blueberries
1 1/2 cups powdered sugar, sifted
2-3 tablespoons fresh lemon juice
1 tablespoon whole milk or cream
1 pinch salt

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan and line with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk buttermilk, melted butter, oil, eggs, lemon zest, lemon juice, and vanilla until smooth.
Pour wet ingredients into dry ingredients. Gently fold together until just combined.
Gently fold in fresh blueberries.
Pour batter into prepared pan and spread evenly. Bake for 35-40 minutes, until golden and a toothpick inserted comes out clean.
Cool cake in pan on a wire rack for at least 30 minutes.
For the glaze, whisk powdered sugar, 2 tablespoons lemon juice, milk, and a pinch of salt until smooth. Add more lemon juice if needed.
Drizzle glaze over cooled cake. Garnish with extra blueberries if desired.

Notes

For frozen blueberries, do not thaw; toss in 1 tbsp flour from the measured amount before folding in. Buttermilk can be substituted by adding 1 tbsp lemon juice to 1 cup milk and letting it sit for 5 minutes. Do not overmix the batter. Ensure cake is completely cool before glazing.

Nutrition

Serving Size: 15
Calories: 320
Sugar: 35
Sodium: 180
Fat: 12
Saturated Fat: 5
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 50
Fiber: 1
Protein: 4
Cholesterol: 55

Find it online: https://www.homestyletable.com/lemon-blueberry-sheet-cake/