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Lemon Blueberry Sheet Cake

This Lemon Blueberry Sheet Cake combines sunny citrus with juicy berries, perfect for any gathering. A moist crumb and zesty glaze make each slice delightful.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 Servings

Equipment

  • 9x13 inch sheet cake pan
  • Mixing bowls
  • Whisk
  • Mixer
  • Rubber spatula
  • Cooling rack

Ingredients
  

For the Cake

  • 2 1/2 cups all-purpose flour 315 g
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened 225 g
  • 1 1/2 cups sugar 300 g
  • 4 eggs
  • 1 tbsp lemon zest
  • 1/4 cup fresh lemon juice 60 ml
  • 1 cup buttermilk 240 ml
  • 2 tsp vanilla extract
  • 2 cups blueberries about 300 g

For the Glaze or Frosting

  • 1 1/2 cups powdered sugar 180 g
  • 2 to 3 tbsp lemon juice 30 to 45 ml
  • 1 tsp lemon zest optional

Instructions
 

Preheat the Oven

  • Preheat your oven to 350°F (175°C) and grease your sheet cake pan, or line it with parchment paper.

Whisk the Dry Ingredients

  • In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

Beat the Butter and Sugar

  • In another bowl, beat the softened butter and sugar until light and fluffy. Gradually mix in the eggs, lemon zest, lemon juice, and vanilla extract until combined.

Combine Wet and Dry Ingredients

  • Slowly add the dry ingredient mixture to the butter mixture, alternating with the buttermilk.

Fold in the Blueberries

  • With a gentle hand, fold in the blueberries.

Bake the Cake

  • Spread the batter evenly into the prepared pan. Bake for 30 to 35 minutes or until golden and set.

Cool the Cake

  • Allow the cake to cool completely in the pan on a wire rack.

Make the Glaze

  • In a bowl, whisk together the powdered sugar and lemon juice until smooth. Add lemon zest if desired.

Drizzle the Glaze

  • Once the cake has cooled, drizzle the glaze over the top, allowing it to flow down the sides.

Notes

Pro tips:
  • Use fresh blueberries for vibrant flavor, but frozen work too; don’t thaw them.
  • Make sure your butter is properly softened so it blends without lumps.
  • Adjust the glaze sweetness by playing with powdered sugar amounts.
  • For balance, a tiny pinch of salt in the glaze goes a long way—funny how often that helps.
Keyword easy fall baking, homemade pumpkin bread, moist pumpkin loaf