There's nothing quite like the bright, zesty aroma of lemon mingling with the sweet burst of blueberries fresh out of the oven. This Lemon Blueberry Sheet Cake is the perfect balance of tangy and sweet, with a tender crumb that practically melts in your mouth.

I first discovered this recipe while looking for a simple dessert to bring to a summer picnic. Since then, it’s become a staple in our home — not just in the summer, but year-round whenever I want to impress guests or treat the family.

Let’s dive into exactly why this cake is about to become your new favorite.

Why You'll Love This Lemon Blueberry Sheet Cake

Get ready to fall head over heels for this delightful dessert. The Lemon Blueberry Sheet Cake offers more than just delicious flavors—it’s a true kitchen hero for busy home bakers.

First, this recipe is wonderfully easy to make. With basic pantry ingredients and just one bowl for the batter, you’ll have it prepped and in the oven in no time. Even novice bakers can pull it off with confidence.

It’s also incredibly budget-friendly. You likely have most of the ingredients already on hand, and fresh or frozen blueberries can be used depending on what’s available or affordable.

Versatility is another huge win. This cake is perfect for birthdays, brunches, potlucks, or casual weeknight desserts. Dress it up with a glaze for special occasions or serve it plain with coffee for a simple treat.

Lastly, the flavor combination is absolutely irresistible. The tartness of fresh lemon perfectly complements the sweet, juicy blueberries, while the moist, fluffy cake provides the perfect backdrop.

Now that you're hooked, let’s take a closer look at what you’ll need.

Ingredients Notes

The beauty of this Lemon Blueberry Sheet Cake lies in its simple, fresh ingredients, each bringing its own magic to the final result.

The all-purpose flour serves as the backbone of the cake. It provides structure and ensures a tender crumb that’s soft yet sturdy enough to support the blueberries. Make sure to spoon and level your flour when measuring to avoid a dense cake.

Granulated sugar brings sweetness and moisture. Its fine crystals dissolve easily into the batter, ensuring even sweetness throughout every bite. You can slightly reduce the sugar if you prefer a more tart cake, but I find the balance in this recipe just right.

Fresh lemons are the star here. Both the zest and juice infuse the batter with bright, citrusy notes. Always use fresh lemons rather than bottled juice for the most vibrant flavor. The zest adds an aromatic punch that takes the cake to another level.

Blueberries provide juicy bursts of sweetness. You can use either fresh or frozen blueberries. If using frozen, don’t thaw them; instead, toss them in a bit of flour before folding into the batter to prevent sinking.

The buttermilk keeps the cake incredibly moist and tender. Its slight tang enhances the lemon flavor and reacts with the baking soda for a light, fluffy texture. If you don’t have buttermilk on hand, you can make a quick substitute with milk and lemon juice or vinegar.

For equipment, you’ll need a standard 9x13-inch sheet pan, a hand or stand mixer for the batter, and a microplane for zesting the lemons.

How To Make This Lemon Blueberry Sheet Cake

Creating this vibrant cake is a breeze, and I’ll walk you through each step to ensure sweet success.

Start by preheating your oven to 350°F (175°C) and greasing your 9x13-inch pan. I like to lightly dust it with flour too, which helps the cake release cleanly after baking.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes on medium speed. The mixture should look pale and airy, which helps create a tender crumb.

Next, add the eggs one at a time, beating well after each addition. This ensures the batter remains smooth and emulsified. Stir in the fresh lemon zest and juice, allowing those bright citrus oils to fully incorporate.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the flour mixture to maintain a silky, well-blended batter.

Gently fold the blueberries into the batter with a spatula. Be careful not to overmix to avoid crushing the berries. The batter will be thick and studded with vibrant blueberries throughout.

Pour the batter into the prepared pan and smooth the top with an offset spatula. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden.

Allow the cake to cool completely in the pan before slicing or adding a glaze if desired. The total process, including prep and baking, takes just about an hour from start to finish.

Storage Options

This cake stores beautifully, making it perfect for prepping ahead or enjoying leftovers.

For short-term storage, cover the cooled cake tightly with plastic wrap or foil and keep it at room temperature for up to 3 days. The cake stays moist and tender without refrigeration.

If you prefer to refrigerate it, especially if glazed or frosted, it will keep well for up to 5 days. Just make sure it’s in an airtight container to prevent drying out.

To freeze, slice the fully cooled cake into portions and wrap each piece in plastic wrap, followed by a layer of foil. Place the wrapped slices in a freezer-safe bag or container. The cake can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

When reheating individual slices, a few seconds in the microwave will bring back that fresh-baked warmth and softness.

Variations and Substitutions

One of the joys of this recipe is how easily it adapts to your tastes and what you have on hand.

If you don’t have buttermilk, a mixture of milk and a tablespoon of lemon juice or white vinegar works beautifully. Let it sit for 5 minutes before using.

Swap out the blueberries for raspberries, blackberries, or a mixed berry blend for a different fruity twist. Each offers a slightly different flavor profile while maintaining that juicy pop.

Add a simple lemon glaze by whisking together powdered sugar and fresh lemon juice. Drizzle it over the cooled cake for an extra touch of sweetness and visual appeal.

For a richer flavor, you can substitute part of the butter with cream cheese. This adds a subtle tang and extra moisture to the cake crumb.

If you’re gluten-free, this recipe works well with a 1:1 gluten-free flour blend. Just make sure the blend contains xanthan gum or add a bit yourself for structure.

Don’t be afraid to experiment and make it your own. That’s part of the fun of baking — seeing how little tweaks can create something entirely new and delicious.