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
- Total Time: 45 minutes
- Yield: 12 servings 1x
Description
Bright, fluffy, and bursting with fresh blueberries and lemon flavor, this easy lemon blueberry sheet cake is a one-pan dessert perfect for spring brunches, summer gatherings, or cozy weekend baking.
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.
Notes
Tossing blueberries in flour prevents them from sinking to the bottom.
For a thicker glaze, start with 2 tablespoons of lemon juice and add more as needed.
Store covered at room temperature for 3 days or in the fridge for up to 5 days.
Freezes well—wrap individual slices and freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg