Bright, zesty, and bursting with blueberries, this Lemon Blueberry Sheet Cake is the ultimate crowd-pleaser for any occasion. It’s fluffier than you can imagine and so easy to make for brunch, potlucks, or just because.
Lemon Blueberry Sheet Cake
Equipment
- 1 9x13-inch baking pan greased and lined
- 2 Mixing Bowl
- 1 Electric mixer or hand whisk
- 1 Parchment Paper
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup sugar
- 0.67 cup unsalted butter softened (approx 10.5 tbsp or 150g)
- 3 large eggs room temperature
- 1 tablespoon fresh lemon zest
- 0.33 cup fresh lemon juice
- 1 teaspoon alcohol-free vanilla extract
- 0.75 cup plain yogurt or sour cream
- 1.5 cups fresh or frozen blueberries
- 1 Powdered sugar or cream cheese frosting for dusting or topping, as desired
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper for easy removal.
- Whisk flour, baking powder, baking soda, and salt in a bowl. Set aside.
- In another large bowl, beat the softened butter with sugar until light and fluffy. This helps make your cake airy.
- Beat in eggs one at a time. Stir in lemon zest, lemon juice, and vanilla extract.
- Mix in half the flour mixture, then add yogurt or sour cream, then mix in remaining dry ingredients until just combined.
- Add blueberries and gently fold—be careful not to overmix.
- Pour batter into the lined pan, smoothing the top. Bake for 30-36 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan. Dust with powdered sugar or spread a tangy cream cheese frosting if you like.
Notes
- Use room temperature ingredients for a smoother batter.
- Toss blueberries in a little flour if using frozen to prevent sinking.
- Do not overmix once you add the flour. It keeps the cake tender.
Nutrition
Why You’ll Love This Lemon Blueberry Sheet Cake
This cake brings together sweet blueberries and tangy lemon in every bite. It’s fuss-free, feeds a crowd, and tastes even better the next day. Whether you love fruit desserts or just want something special, you can’t go wrong here.
Lemon Blueberry Sheet Cake Ingredients & Substitutions
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 2/3 cup unsalted butter, softened
- 3 large eggs, room temperature
- 1 tablespoon fresh lemon zest
- 1/3 cup fresh lemon juice
- 1 teaspoon alcohol-free vanilla extract
- 3/4 cup plain yogurt or sour cream
- 1 1/2 cups fresh or frozen blueberries
- Powdered sugar for dusting or your favorite cream cheese frosting
Swap sour cream for yogurt as needed. Frozen blueberries work if you don’t have fresh; just toss them with a bit of flour to avoid streaks.
Step-by-Step Instructions to Make Lemon Blueberry Sheet Cake
Preheat & Prep
Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper for easy removal.
Mix Dry Ingredients
Whisk flour, baking powder, baking soda, and salt in a bowl. Set aside.
Cream Butter & Sugar
In another large bowl, beat the softened butter with sugar until light and fluffy. This helps make your cake airy.
Add Eggs & Flavorings
Beat in eggs one at a time. Stir in lemon zest, lemon juice, and alcohol-free vanilla extract.
Combine Wet & Dry
Mix in half the flour mixture, then add yogurt or sour cream, then mix in remaining dry ingredients until just combined.
Fold in Blueberries
Add blueberries and gently fold—be careful not to overmix.
Bake
Pour batter into the lined pan, smoothing the top. Bake for 30-36 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Top
Let it cool in the pan. Dust with powdered sugar or spread a tangy cream cheese frosting if you like.
Tips for Success
- Use room temperature ingredients for a smoother batter.
- Toss blueberries in a little flour if using frozen to prevent sinking.
- Do not overmix once you add the flour. It keeps the cake tender.
Variations of Lemon Blueberry Sheet Cake
- Swap blueberries for raspberries or blackberries.
- Top with lemon glaze in place of frosting for extra tang.
- Add nuts like sliced almonds for crunch.
Serving Suggestions: What to Pair with Lemon Blueberry Sheet Cake
- Serve with hot tea or iced coffee for a relaxing afternoon.
- Add a dollop of whipped cream or vanilla ice cream for dessert flair.
- Great alongside a fresh fruit salad at brunch.
Storage & Reheating Instructions
Keep the cake covered at room temperature for up to 2 days, or refrigerate for 4-5 days. Bring slices to room temp or gently warm in the microwave for a fresh-from-the-oven feel.
Memories Made Around the Table
Baking this sheet cake always reminds me of sunny spring afternoons spent with friends and family. It never fails to bring out smiles and second helpings.
FAQs
Can I use bottled lemon juice?
Fresh lemon juice gives a brighter flavor, but bottled can work in a pinch. Just use the same amount.
What’s the best way to keep blueberries from sinking?
Toss them in a teaspoon or two of flour before mixing into the batter. This helps suspend them evenly.
Can I freeze this cake?
Yes! After cooling, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Final Thoughts
This Lemon Blueberry Sheet Cake is easy, cheerful, and sure to become a new go-to for gatherings or whenever you need a bit of sunshine on your plate. Enjoy every tangy-sweet bite!