A bright Lemon Blueberry Sheet Cake makes a refined statement without fuss. Silky lemon batter studded with plump blueberries bakes into a tender, golden sheet—an elegant canvas for a glossy lemon glaze and fresh berries. This recipe elevates the familiar traybake with fine-textured crumb and a bright, clean acidity that balances the fruit’s sweetness. For another floral-citrus approach, see our earl grey lavender sheet cake for complementary flavor ideas.
Why Make This Recipe
- Effortless Yet Elegant: One-pan assembly and a simple glaze deliver bakery-quality results with minimal fuss.
- Minimal Ingredients: Pantry staples plus fresh lemons and blueberries create layered flavor without complexity.
- Impressive Flavor: Bright lemon, juicy berries, and a tender crumb produce a sophisticated balance of sweet and tart.
What elevates this sheet cake is attention to texture—creamy batter, tender crumb, and a thin, shimmering glaze—rather than ornate decoration. The result feels upscale while remaining approachable for home baking.
Ingredients
Base
- 2 1/4 cups (280 g) all-purpose flour — spooned and leveled
- 1 1/2 cups (300 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 3/4 cup (170 g) unsalted butter, room temperature — for a smooth creaming stage
- 3 large eggs, room temperature
- 1 cup (240 ml) buttermilk, room temperature — adds tenderness and tang
- Zest of 2 lemons, finely grated
- 2 tbsp fresh lemon juice
Blueberry Sauce / Fold-in
- 1 1/2 cups (220 g) fresh blueberries (reserve a handful for garnish) — gently rinsed and patted dry
- 1 tbsp granulated sugar (to macerate berries if extra tart)
Glaze & Topping
- 2 cups (240 g) powdered sugar, sifted
- 2–3 tbsp fresh lemon juice, strained for clarity
- 1–2 tbsp milk or cream to adjust consistency
- Finishing: extra lemon zest and a handful of fresh mint leaves, thinly sliced (optional; mint finely sliced)
Precision notes: use room temperature eggs and butter for an even emulsion; if using frozen berries, do not thaw fully—toss quickly in flour to reduce bleeding.
How to Make Lemon Blueberry Sheet Cake
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch sheet pan and line with parchment, leaving an overhang for easy removal.
- Whisk flour, baking powder, baking soda, and salt in a bowl until uniform. The dry mix should look pale and free of lumps.
- Chef tip: sifted flour prevents dense pockets and promotes a lighter crumb.
- In a separate large bowl, cream butter and sugar with a mixer until pale and aerated—about 3–4 minutes. The mixture should look airy and glossy.
- Add eggs one at a time, beating until each is incorporated. Stir in lemon zest and lemon juice. The batter will smell bright and citrus-forward.
- Alternate adding the dry mix and buttermilk in three additions, beginning and ending with dry ingredients. Mix on low until just combined; the batter should be smooth and pourable, not overworked.
- Toss blueberries with 1 tsp flour (from the measured amount) to keep them suspended, then fold gently into the batter so the fruit is evenly distributed without breaking. The batter will be dotted with deep blue specks.
- Mini-tip: fold with a rubber spatula in wide strokes to maintain a tender crumb.
- Spread the batter into the prepared pan, smoothing the top. Scatter the reserved berries on the surface for visual appeal. Bake until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs, about 28–35 minutes. Watch the edges for a light caramel color.
- Sensory cue: the aroma will shift from lemon brightness to a warm, fruity perfume; the edges should pull slightly from the pan.
- Cool in the pan on a wire rack for 15 minutes, then lift out using the parchment and cool completely before glazing to prevent the glaze from sliding off.
- For the glaze, whisk powdered sugar with lemon juice and enough milk to reach a pourable but thick ribbon consistency. Drizzle evenly over the cooled cake and scatter extra zest and mint. The glaze should set to a satin finish.
- Professional note: if glaze is too thin, add more powdered sugar; if too thick, thin with a few drops of lemon juice.
How to Serve Lemon Blueberry Sheet Cake
Serve on a long platter or slice into neat rectangles for a formal buffet. For a refined plate: place a slice on a warmed dessert plate, fan a few extra blueberries beside it, and finish with a micro-mint sprig and a gentle dusting of powdered sugar. Pair with a small quenelle of crème fraîche or a spoonful of lemon yogurt for contrast. For a themed dessert spread, complement the cake with a floral option such as the lavender lemon blueberry cheesecake.
How to Store Lemon Blueberry Sheet Cake
- Room temperature: Cover the cooled, glazed cake loosely with plastic wrap or a cake dome and store for up to 48 hours. This preserves the tender crumb and glossy glaze.
- Refrigeration: If your kitchen is warm or you added perishable toppings (cream or fresh herbs), refrigerate in an airtight container for up to 5 days. Bring to room temperature before serving to soften the crumb.
- Reheating: Warm individual slices for 10–12 seconds in a microwave or for 5–7 minutes in a 300°F (150°C) oven to refresh texture—avoid overheating to keep the glaze intact.
Tips to Make Lemon Blueberry Sheet Cake
- Preserve color: toss berries in a teaspoon of flour to prevent them from bleeding into the batter.
- Even bake: rotate the pan halfway through baking to encourage uniform browning.
- Bright glaze: strain lemon juice to avoid pulp that can make the glaze grainy.
- Texture control: do not overmix after adding flour—stop when streaks disappear to keep the crumb tender.
Variation
- Almond-Lemon Upgrade: substitute 1/2 cup of flour with almond flour for a slightly nutty depth and garnish with toasted sliced almonds.
- Herb infusion: fold 1 tsp finely chopped basil or lemon thyme into the glaze for an herbal lift.
- Presentation: bake in two smaller pans for layered mini-cakes, brushing each layer with a light lemon syrup before stacking.
FAQs
How do I prevent the blueberries from sinking?
Toss the berries in a light dusting of flour and fold them gently into a thick batter. This creates slight friction that helps suspend the fruit during baking.
Can I use frozen blueberries?
Yes. Use frozen berries straight from the freezer and fold them in without thawing; this reduces color bleed. Expect a slightly darker crumb where the fruit is concentrated.
Is there a gluten-free option?
Replace the flour with a one-to-one gluten-free blend that contains xanthan gum, and check texture—batter may be slightly more fragile but will hold once baked.
Conclusion
This Lemon Blueberry Sheet Cake pairs bright citrus with tender crumb for an effortlessly refined dessert. Its simple assembly and elegant finish make it ideal for both casual tea and polished entertaining. For further inspiration and a classic take on this combination, see Lemon Blueberry Sheet Cake – This Celebrated Life. How would you make this dish your own? Share your variations and photos in the comments or on social media.
Print
Lemon Blueberry Sheet Cake
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A bright, elegant sheet cake combining silky lemon batter and plump blueberries, topped with a glossy lemon glaze.
Ingredients
- 2 1/4 cups (280 g) all-purpose flour, spooned and leveled
- 1 1/2 cups (300 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 3/4 cup (170 g) unsalted butter, room temperature
- 3 large eggs, room temperature
- 1 cup (240 ml) buttermilk, room temperature
- Zest of 2 lemons, finely grated
- 2 tbsp fresh lemon juice
- 1 1/2 cups (220 g) fresh blueberries
- 1 tbsp granulated sugar (to macerate berries if extra tart)
- 2 cups (240 g) powdered sugar, sifted
- 2–3 tbsp fresh lemon juice, strained
- 1–2 tbsp milk or cream to adjust consistency
- Extra lemon zest and fresh mint leaves for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch sheet pan and line with parchment.
- Whisk flour, baking powder, baking soda, and salt in a bowl until uniform.
- Cream butter and sugar until pale and aerated (about 3–4 minutes).
- Add eggs one at a time, mixing until incorporated. Stir in lemon zest and juice.
- Alternate adding dry mix and buttermilk, starting and ending with dry ingredients. Mix until just combined.
- Toss blueberries with 1 tsp flour to keep them suspended, then gently fold them into the batter.
- Spread the batter into the prepared pan and scatter reserved berries on top. Bake for 28–35 minutes.
- Cool in the pan for 15 minutes, then lift out using the parchment.
- For the glaze, whisk powdered sugar with lemon juice and milk to reach a pourable consistency. Drizzle over the cooled cake.
- Garnish with extra zest and mint, if desired.
Notes
Store in an airtight container for up to 5 days. Warm individual slices in the microwave or oven to refresh the texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg