One gray afternoon in Vermont, I wanted something bright to lift the mood. So I pulled out lemons, blueberries, and buttermilk—and this lemon blueberry sheet cake was born. What started as a spontaneous bake turned into one of my most-loved recipes on the blog. Simple, sunny, and sweet enough to share, this cake became a staple I now make on repeat all spring and summer.
Whether you’re hosting brunch or just craving a cozy slice with tea, this one’s for you.
Why You’ll Love This Recipe
This cake is soft and fluffy with pops of sweet blueberries and a citrusy zing in every bite. It’s made in one pan—easy to slice, easy to serve, and easy to love. No layering, no fuss. Just fresh, feel-good flavor that tastes like sunshine.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp lemon zest
- ¼ cup lemon juice (freshly squeezed)
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1½ cups fresh blueberries (tossed in 1 tbsp flour)
For the glaze:
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
How to Make It
- Preheat the oven to 350°F. Grease a 9×13” sheet pan and line it with parchment for easy lifting.
- In one bowl, whisk flour, baking powder, baking soda, and salt.
- In another, cream the butter and sugar until fluffy—about 3 minutes.
- Beat in eggs one at a time, then mix in lemon zest, juice, and vanilla.
- Add dry ingredients and buttermilk in turns, starting and ending with flour. Don’t overmix.
- Gently fold in the blueberries (tossing them in flour helps keep them from sinking).
- Pour the batter into the pan and smooth it out.
- Bake for 28–32 minutes, or until a toothpick comes out clean.
- Let the cake cool, then whisk up a quick glaze and drizzle it on top.
Cozy Serving Tip
This cake is dreamy served slightly warm with extra blueberries on the side—or even a little whipped cream if you’re feeling fancy.
Can I use frozen blueberries?
Yes—don’t thaw them. Toss in flour and fold in gently.
What’s the best way to store leftovers?
Cover tightly and keep at room temp for 3 days or refrigerate up to 5.
Can I freeze slices?
Absolutely. Wrap each slice and freeze for up to 2 months.
Lemon Blueberry Sheet Cake
Ingredients
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp lemon zest
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1½ cups fresh blueberries tossed with 1 tbsp flour
- 1 cup powdered sugar
- 2 –3 tbsp lemon juice for glaze
Instructions
- 1. Preheat oven to 350°F. Grease a 9×13-inch pan and line with parchment paper.
- 2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- 3. In a large bowl, cream the softened butter and sugar until light and fluffy.
- 4. Add eggs one at a time, beating well after each. Stir in lemon zest, lemon juice, and vanilla extract.
- 5. Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with dry. Stir just until combined.
- 6. Gently fold in the floured blueberries.
- 7. Pour the batter into the prepared pan and smooth the top.
- 8. Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.
- 9. Cool the cake completely in the pan on a wire rack.
- 10. Whisk powdered sugar and lemon juice to make glaze. Drizzle over cooled cake.