There's something magical about the way citrus and berries come together in a cake. This Lemon Blueberry Sheet Cake bursts with tart lemon flavor and juicy blueberries, all wrapped up in a tender, buttery crumb that's light yet satisfying.

The first time I made this cake, it was for a summer picnic, and it disappeared within minutes. It's easy enough for a weeknight treat, yet impressive enough for potlucks and parties. If you're looking for a bright, refreshing dessert that's also crowd-pleasing and simple to make, this one is a must-bake.

Moist, fluffy, and topped with a lemon glaze that adds just the right amount of zing, this sheet cake is about to become your go-to dessert. Let’s dive into why this recipe deserves a spot in your baking rotation.

Why You'll Love This Lemon Blueberry Sheet Cake

Get ready to meet your new favorite dessert. This Lemon Blueberry Sheet Cake is everything you love about spring and summer baked into a single pan.

First, it’s incredibly easy to make. No need for fancy mixers or layer-stacking skills. Just a few bowls, a whisk, and your trusty sheet pan are all you need to create this bakery-worthy cake at home.

It’s also wonderfully budget-friendly. Using pantry staples like flour, sugar, and eggs—plus fresh or frozen blueberries—you can whip up a generous cake that serves a crowd without breaking the bank.

The flavor is bright and refreshing. The lemon zest and juice infuse every bite with citrusy goodness, while the blueberries add juicy bursts of sweetness.

And finally, it’s perfect for any occasion. Serve it at brunch, pack it for a picnic, or enjoy it as a weeknight dessert. It holds up well at room temperature, making it ideal for travel or potlucks.

Once you try it, you’ll be hooked. Now, let’s talk ingredients.

Ingredients Notes

The beauty of this Lemon Blueberry Sheet Cake is in its simplicity. With just a few thoughtful ingredients, you’ll get a moist, flavorful cake that tastes like it came straight from a bakery.

All-purpose flour forms the base of the cake. It gives just the right structure without being too dense. Be sure to measure it properly by spooning it into your measuring cup and leveling it off for best results.

Fresh lemon zest and juice are essential here. The zest adds intense lemon aroma while the juice brightens up the flavor. Don’t skip either one if you want that signature lemon punch. One large lemon should give you enough for both.

Blueberries bring sweetness and moisture. Fresh berries are ideal, but frozen ones work just as well—just don’t thaw them first or they’ll bleed into the batter. Toss them in a little flour before folding them in to help them stay suspended in the cake.

Buttermilk is the secret to that tender, soft crumb. It reacts with the baking soda to create a fluffy texture and a slightly tangy backdrop that balances the sweetness beautifully.

Unsalted butter provides richness and a buttery flavor that complements both the lemon and blueberries. Make sure it's at room temperature for easy creaming with the sugar.

You’ll also need a 9x13-inch sheet pan or baking dish. A metal pan will give you a more evenly baked cake, while glass may take a few extra minutes in the oven.

How To Make This Lemon Blueberry Sheet Cake

Making this cake is a simple, satisfying process that fills your kitchen with the scent of fresh lemon and warm cake.

Start by preheating your oven to 350°F and greasing your 9x13-inch pan. I like to line mine with parchment paper as well for easy lifting later.

In a large bowl, cream the unsalted butter and granulated sugar together until pale and fluffy. This step is key for a light texture, so give it a good 2-3 minutes of mixing.

Add in your eggs, one at a time, beating well after each addition. Then stir in the lemon zest and lemon juice, which will immediately brighten the batter. Don’t worry if it looks a bit curdled at this point—that’s totally normal.

In a separate bowl, whisk together your dry ingredients: flour, baking soda, and a pinch of salt. Add the dry ingredients to the wet in two additions, alternating with the buttermilk. Mix just until combined—don’t overdo it.

Toss your blueberries with a little flour, then gently fold them into the batter. Pour everything into your prepared pan, spreading it evenly. Bake for 35-40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Let the cake cool completely before drizzling with a simple lemon glaze made of powdered sugar and lemon juice. This adds a pretty sheen and an extra hit of lemon flavor.

Total time? About an hour from start to finish—including cooling time—making it perfect for weekend baking or prepping ahead.

Storage Options

This Lemon Blueberry Sheet Cake stores beautifully, making it a great make-ahead dessert.

At room temperature, you can keep the cake covered tightly for up to 2 days. Just make sure it’s completely cooled before wrapping to avoid condensation.

For longer storage, refrigerate the cake in an airtight container for up to 5 days. It may firm up slightly in the fridge, so let it come to room temp before serving if you prefer a softer bite.

Yes, you can freeze it! Wrap individual slices in plastic wrap and then foil, or place them in freezer-safe containers. Freeze for up to 2 months, and thaw overnight in the fridge or at room temp before enjoying.

To reheat, microwave individual slices for about 15-20 seconds. The glaze may melt slightly, but the flavor stays just as delicious.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. Don’t be afraid to put your own twist on it.

If you’re out of buttermilk, you can make a quick substitute: combine 1 tablespoon of lemon juice or white vinegar with 1 cup of milk and let it sit for 5 minutes.

No blueberries on hand? Try raspberries, blackberries, or even chopped strawberries. Just be mindful of their moisture content and toss them in flour as you would with blueberries.

Want a dairy-free version? Use plant-based butter and substitute the buttermilk with a dairy-free milk plus lemon juice as noted above. The texture may be slightly different, but still delicious.

For a more intense lemon flavor, add a bit of lemon extract to the batter or zest a second lemon. You could also top the cake with thinly sliced lemon rounds before baking for a rustic look.

You can even turn this into a layered cake by baking in two 9-inch round pans and sandwiching them with cream cheese frosting or lemon curd. The possibilities are endless!

So go ahead—play around with it. Whether you stick to the classic or make it your own, this Lemon Blueberry Sheet Cake is sure to brighten your day.