There’s something so cheerful about the combination of lemon and blueberry. I remember the first time I made this lemon blueberry sheet cake with lemon glaze for a family picnic; the sun was shining, and the sweet, zesty aroma filled the air. It was an instant hit, disappearing from the dessert table in minutes! It’s the kind of simple, honest-to-goodness dessert that brings everyone together and creates the sweetest memories.
This recipe is designed for ease and deliciousness, making it perfect for busy home cooks. It’s a moist, tender cake bursting with juicy blueberries and a bright lemon flavor, all topped with a simple yet irresistible two-ingredient lemon glaze. Whether you’re making it for a special occasion or just a weeknight treat, this sheet cake is a reliable crowd-pleaser that you’ll turn to again and again.
A Slice of Sunshine for Any Occasion
This lemon blueberry sheet cake with lemon glaze isn’t just a recipe; it’s a guaranteed way to brighten your day. Here’s why you and your family will fall in love with it:
- Incredibly Easy: Sheet cakes are famously straightforward. There’s no complicated layering or decorating involved. You mix the batter, spread it in one pan, bake, and glaze. It’s perfect for bakers of all skill levels.
- Feeds a Crowd: Baking in a 9×13 inch pan means you get plenty of servings, making it ideal for potlucks, family gatherings, barbecues, or birthday parties. No one has to fight over the last piece!
- Amazing Flavor: The combination of sweet, juicy blueberries and tart, zesty lemon is a classic for a reason. It’s refreshing, vibrant, and perfectly balanced. The buttermilk in the batter adds a wonderful tenderness and slight tang that complements the fruit beautifully.
- So Moist and Tender: Thanks to the buttermilk and creamed butter, this cake has a wonderfully soft and moist crumb that stays fresh for days. Each bite is a delightful experience.
Lemon Blueberry Sheet Cake with Lemon Glaze
- Total Time: 2 hours
- Yield: 16 servings
Description
Brighten any occasion with this incredibly moist and tender lemon blueberry sheet cake. Bursting with juicy blueberries and a zesty lemon flavor, this easy-to-make cake is perfect for feeding a crowd. A simple two-ingredient lemon glaze adds the perfect sweet and tangy finishing touch.
Ingredients
- 2 1/2 cups all-purpose flour, plus 1 tbsp for tossing blueberries
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 2 teaspoons vanilla extract
- 2 medium lemons, for zest and juice
- 2 cups fresh blueberries
- 1 1/2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to act as handles.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- In a large bowl or the bowl of a stand mixer, beat the softened butter and granulated sugar on medium-high speed for 3-5 minutes, until light, fluffy, and pale in color.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract, buttermilk, fresh lemon juice, and lemon zest on low speed until just combined.
- With the mixer on its lowest speed, gradually add the dry ingredients to the wet ingredients, mixing only until no flour streaks remain. Do not overmix.
- In a small bowl, toss the fresh blueberries with one tablespoon of flour. Gently fold the coated blueberries into the batter with a rubber spatula.
- Pour the batter into the prepared pan and spread it into an even layer. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Let the cake cool completely in the pan on a wire rack before proceeding.
- Once the cake is cool, prepare the glaze. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth and pourable.
- Drizzle the lemon glaze evenly over the top of the cooled cake. Allow the glaze to set for about 20-30 minutes before slicing and serving.
Notes
For the best texture, ensure your butter, eggs, and buttermilk are at room temperature before you begin; this helps the ingredients create a smooth batter and a tender crumb. Be careful not to overmix the batter after adding the flour, as this can result in a tough cake. Finally, allow the cake to cool completely before adding the glaze, which prevents it from melting and making the cake soggy.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
What You’ll Need for This Zesty Cake
This recipe uses simple, easy-to-find ingredients to create a truly spectacular dessert. Here’s a quick look at the key players:
For the Cake:
- All-Purpose Flour: This provides the structure for our cake. Be sure to measure it correctly by spooning it into your measuring cup and leveling it off.
- Leaveners: A combination of baking powder and baking soda gives this cake the perfect lift, making it light and airy.
- Butter & Sugar: Creaming softened butter with granulated sugar is the essential first step to creating a tender cake crumb.
- Lemons: We use both the zest and juice of fresh lemons. The zest contains fragrant oils that provide an intense lemon aroma, while the juice adds that signature tart flavor.
- Eggs: Large eggs bind the ingredients together and add richness.
- Buttermilk: This is my secret weapon for a super moist cake! The acidity in buttermilk tenderizes the gluten, resulting in a softer texture. If you don’t have any, you can make a quick substitute by adding a tablespoon of lemon juice or white vinegar to a cup of regular milk and letting it sit for 5-10 minutes.
- Blueberries: Fresh blueberries are best, but frozen can work in a pinch (don’t thaw them first). We’ll toss them in a little flour to prevent them from sinking to the bottom of the cake.
For the Simple Lemon Glaze:
- Powdered Sugar: This dissolves easily to create a smooth, sweet glaze.
- Lemon Juice: More fresh lemon juice thins the powdered sugar and packs a final punch of bright, zesty flavor.
How to Make Lemon Blueberry Sheet Cake
Follow these simple steps to create a perfect sheet cake every time. It comes together quickly and is so rewarding!
Step 1: Prep Your Pan and Oven
First things first, preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish generously with butter or non-stick spray. For super easy removal, line the pan with parchment paper, leaving an overhang on the two long sides. These ‘handles’ will let you lift the entire cake out of the pan once it’s cooled.
Step 2: Whisk the Dry Ingredients
In a medium-sized mixing bowl, add the all-purpose flour, baking powder, baking soda, and salt. Use a whisk to combine them thoroughly. This step is important because it distributes the leaveners evenly, ensuring your cake rises beautifully.
Step 3: Cream Butter and Sugar
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the softened butter and granulated sugar together on medium-high speed. Continue creaming for about 3-5 minutes, until the mixture is light in color, fluffy, and has increased in volume. This process incorporates air, which is key to a light cake texture.
Step 4: Add Wet Ingredients
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Next, mix in the vanilla extract, buttermilk, fresh lemon juice, and lemon zest on low speed until just combined. The batter might look a little curdled at this point, which is perfectly normal.
Step 5: Combine Wet and Dry
With the mixer on its lowest speed, gradually add the dry ingredient mixture to the wet ingredients. Mix only until you no longer see streaks of flour. Be careful not to overmix, as this can lead to a tough, dense cake.
Step 6: Gently Fold in the Blueberries
In a small bowl, toss the fresh blueberries with one tablespoon of flour. This light coating helps prevent them from sinking to the bottom of the cake during baking. Gently fold the coated blueberries into the batter using a rubber spatula.
Step 7: Bake to Perfection
Pour the finished batter into your prepared 9×13 inch pan and use the spatula to spread it into an even layer. Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs attached. Let the cake cool completely in the pan on a wire rack.
Step 8: Prepare the Lemon Glaze
Once the cake is completely cool, you can make the glaze. In a small bowl, whisk together the powdered sugar and fresh lemon juice until you have a smooth, pourable consistency. If it’s too thick, add a tiny bit more lemon juice. If it’s too thin, add a bit more powdered sugar.
Step 9: Glaze, Garnish, and Serve
You can either leave the cake in the pan or use the parchment handles to lift it out onto a cutting board. Drizzle the lemon glaze evenly over the top of the cooled cake. Let the glaze set for about 20-30 minutes before slicing. Garnish with a little extra lemon zest or a few fresh blueberries if you like!
Molly’s Secrets for Success
Here are a few of my favorite tips to make sure your lemon blueberry sheet cake is absolutely perfect.
- Room Temperature is Key: For the best results, make sure your butter, eggs, and buttermilk are all at room temperature. This allows them to emulsify properly, creating a smoother batter and a more uniform, tender crumb in the finished cake.
- Don’t Overmix the Batter: Once you add the flour, mix on the lowest speed and stop as soon as it’s incorporated. Overmixing develops the gluten in the flour, which can make your cake tough and dense instead of light and fluffy.
- Fresh Lemon is Best: While bottled lemon juice can work in a pinch for the glaze, fresh-squeezed lemon juice and freshly grated zest will give your cake a much brighter, more vibrant flavor. You can’t beat it!
- Cool It Completely: This is so important! Do not try to glaze a warm cake. The warmth will cause the glaze to melt and soak into the cake, making it soggy instead of creating that lovely, crisp layer on top. Patience is a virtue here!
- Test for Doneness Correctly: Ovens can vary, so start checking your cake around the 40-minute mark. When a toothpick comes out with moist crumbs, it’s done. If it comes out with wet batter, it needs more time. If it’s completely clean, it might be slightly overbaked.
For more delicious and easy baking ideas, be sure to check out our collection of Cakes!
Delicious Twists on a Classic Cake
One of the best things about this recipe is how easily you can adapt it. Here are some fun variations to try next time.
- Raspberry-Lime Sheet Cake: Swap the blueberries for fresh raspberries and use lime zest and juice instead of lemon for a different but equally delicious citrus-berry combination.
- Cream Cheese Frosting: If you prefer a richer, creamier topping, skip the glaze and top the cooled cake with a classic cream cheese frosting. The tangy frosting is a wonderful match for the sweet cake.
- Add a Crumble Topping: Before baking, sprinkle a simple crumble topping (made from flour, sugar, butter, and a pinch of cinnamon) over the batter. This adds a lovely crunchy texture.
- Orange and Cranberry: For a festive twist, especially around the holidays, use orange zest and juice with dried cranberries (rehydrated in a little warm water first). This makes it a perfect addition to our list of Seasonal & Holiday Cakes.
- Lemon Poppy Seed: Omit the blueberries and add 2-3 tablespoons of poppy seeds to the dry ingredients for a classic lemon poppy seed cake.
Can I use frozen blueberries in this recipe?
Yes, you absolutely can! Do not thaw the frozen blueberries before using them, as this can cause them to bleed color into the batter. Toss the frozen berries in the tablespoon of flour just like you would with fresh ones and fold them into the batter right before baking. You may need to add a few extra minutes to the baking time.
How should I store the lemon blueberry sheet cake?
Store any leftover cake in an airtight container. It will keep well at room temperature for up to 2 days. If you need to store it longer, you can keep it in the refrigerator for up to 5 days. The cake tastes best when brought back to room temperature before serving.
Can I make this cake ahead of time?
Yes, this is a great make-ahead dessert. You can bake the cake, let it cool completely, and then cover it tightly with plastic wrap. Store it at room temperature for up to one day before you plan to serve it. Prepare and add the glaze just before serving for the best texture.
My glaze is too thick or too thin. How can I fix it?
The consistency of the glaze is very easy to adjust! If your glaze seems too thick to drizzle, simply whisk in a little more lemon juice, about half a teaspoon at a time, until it reaches the desired consistency. If the glaze is too thin and watery, just whisk in more powdered sugar, a tablespoon at a time, until it thickens up.
How to Serve and Enjoy
This lemon blueberry sheet cake is fantastic all on its own, but a few simple additions can make it even more special.
- With Whipped Cream: A dollop of lightly sweetened, fresh whipped cream is a wonderful contrast to the tartness of the lemon glaze.
- A La Mode: Serve a warm slice (you can gently reheat it in the microwave for a few seconds) with a generous scoop of vanilla bean ice cream. The combination of warm cake and cold, creamy ice cream is heavenly.
- Fresh Berries: Garnish each slice with a few extra fresh blueberries and a sprig of mint for a beautiful presentation.
- With a Hot Beverage: This cake is the perfect companion to a hot cup of coffee or a soothing cup of tea for an afternoon treat.
If you’re planning a dessert table, this cake pairs wonderfully with other simple treats. Consider making one of our No‑Bake & Cheesecakes for a complementary option that doesn’t require extra oven time.
Did You Make This Recipe?
I truly hope you love this lemon blueberry sheet cake with lemon glaze as much as my family does! It’s such a bright, happy dessert that’s perfect for sharing with the people you love. It’s a simple recipe, but it delivers big on flavor and is sure to earn a permanent spot in your baking rotation. Be sure to check out all of our other wonderful Cakes for more inspiration!
If you make this cake, I would love to see it! Please tag me on Instagram or share a photo on Pinterest. Your creations always make my day!
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