When I want a light, fruity dessert that’s easy to make but still feels special, I bake this Lemon Blueberry Sheet Cake. It’s moist and tender with a bright lemon flavor and bursts of sweet blueberry in every bite. Topped with a simple lemon glaze instead of frosting, this sheet cake is perfect for casual gatherings, summer BBQs, or an afternoon treat with coffee.

Why You’ll Love This Recipe

I love this recipe because it skips the fuss of stacking layers and decorating with frosting—everything comes together in one pan. The texture is soft and rich from the buttermilk, while the fresh blueberries and lemon juice keep it bright and refreshing. It’s great for making ahead and easy to slice and serve. Whether I’m feeding a group or just baking something simple and beautiful, this cake never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1 1/2 cups granulated sugar
Juice and zest of 2 lemons (about 1/4 cup lemon juice)
4 large eggs
1 cup buttermilk
2 teaspoons vanilla extract
1 1/2 cups fresh blueberries, tossed with 1 tablespoon flour

For the glaze:

2 1/2 cups powdered sugar
1/3 cup lemon juice

Directions

I preheat the oven to 350°F and grease a 9×13 baking dish. I also line it with parchment paper, leaving extra on the sides to lift the cake out later.
In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt.
In a separate large bowl using a hand mixer or stand mixer, I cream the softened butter and sugar until fluffy.
I add the eggs, vanilla, and buttermilk and mix on low until combined. Then I stir in the lemon juice and zest.
I mix in the dry ingredients until no flour streaks remain.
Using a spatula, I gently fold in the blueberries that I’ve tossed with flour (to help keep them from sinking).
I pour the batter into the prepared dish and bake for 40–45 minutes, or until a toothpick comes out with moist crumbs.
I let the cake cool completely in the pan or lift it out once it’s set.
For the glaze, I whisk the powdered sugar and lemon juice together, then drizzle it over the cooled cake and let it harden before serving.

Servings and timing

This recipe makes 16 servings.

Prep Time: ~20 minutes
Cook Time: ~45 minutes
Total Time: ~1 hour 5 minutes

Variations

Berry Swap: I sometimes substitute half the blueberries with raspberries or blackberries for a mixed berry version.
Citrus Twist: For a different citrus note, I replace lemon with orange or lime.
Gluten-Free: I use a 1:1 gluten-free flour blend to make it gluten-free.
Frosting Alternative: Instead of glaze, I sometimes top it with whipped cream or a lemon cream cheese frosting.
Mini Cakes: I’ve made this in muffin tins or mini loaf pans for individually portioned treats.

storage/reheating

Room Temperature:
I store slices in an airtight container for up to 2 days.

Refrigeration:
The cake lasts up to 5 days in the fridge. I make sure it’s sealed to keep it from drying out.

Freezing:
To freeze, I slice the cake and wrap each piece individually. It keeps for up to 2 months. I thaw slices overnight in the fridge or for a couple of hours at room temp.

Reheating:
I prefer to serve this cake at room temperature, but I can warm it slightly in the microwave for 10–15 seconds if I want a soft, just-baked feel.

FAQs

Can I use frozen blueberries instead of fresh?

Yes. I make sure to use them straight from the freezer and toss them with flour to help reduce color bleeding.

What if I don’t have buttermilk?

I mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes as a quick substitute.

Can I make this cake ahead of time?

Definitely. I often bake the cake a day in advance and add the glaze just before serving.

How do I keep the blueberries from sinking?

I toss them with a bit of flour before folding them into the batter. It helps suspend them more evenly.

Can I bake this in a different size pan?

Yes, but I adjust the baking time. A larger pan may need less time, and smaller or deeper pans may need more. I keep an eye on it and use the toothpick test.

Conclusion

This Lemon Blueberry Sheet Cake is my go-to when I want something easy, fruity, and crowd-pleasing. The lemon glaze adds just the right amount of brightness, and the blueberries make each bite juicy and sweet. Whether I’m making dessert for a summer get-together or just treating myself to a slice of sunshine, this cake always delivers.