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A generously sized Lemon Blueberry Sheet Cake is beautifully presented, topped with a light lemon glaze and fresh blueberries.

Luscious Lemon Blueberry Sheet Cake

A delightfully moist and tender sheet cake bursting with fresh blueberries and bright lemon flavor, finished with a tangy lemon glaze. Perfect for potlucks, brunches, or an easy everyday dessert.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon Blueberry Sheet Cake
  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Salt
  • 1 1/2 cups Granulated sugar
  • 1 cup Unsalted butter softened
  • 3 Large eggs room temperature
  • 1 tsp Vanilla extract
  • 1 cup Whole milk room temperature
  • 2 Lemons zested (about 2 tbsp)
  • 1 1/2 cups Fresh blueberries tossed with 1 tbsp flour
For the Lemon Glaze
  • 1 1/2 cups Powdered sugar
  • 2-3 tbsp Fresh lemon juice
  • 1-2 tbsp Whole milk or water as needed for consistency

Equipment

  • 9x13 inch baking pan
  • Large Mixing Bowl
  • Electric Mixer
  • Whisk
  • Rubber Spatula
  • Lemon Zester
  • Measuring Cups
  • Measuring Spoons
  • Small Mixing Bowl

Method
 

Prepare the Cake
  1. Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13 inch baking pan, tapping out any excess flour. Set aside.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes.
  4. Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest.
  5. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined and no streaks of flour remain; do not overmix.
  6. Gently fold in the flour-coated fresh blueberries using a rubber spatula.
  7. Pour the batter evenly into the prepared 9x13 inch baking pan. Spread gently with the spatula to level the top.
  8. Bake for 35-40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be golden brown and spring back when lightly touched.
  9. Remove the cake from the oven and let it cool completely in the pan on a wire rack before glazing (this is crucial for the glaze not to melt).
Prepare the Lemon Glaze
  1. While the cake cools, prepare the lemon glaze. In a small mixing bowl, whisk together the powdered sugar and fresh lemon juice. Add milk or water one tablespoon at a time until you reach a smooth, pourable consistency.
Assemble and Serve
  1. Once the cake is completely cooled, pour the lemon glaze evenly over the top, allowing it to drip slightly down the sides. Let the glaze set for about 10-15 minutes before slicing and serving.

Notes

Ensure all cold ingredients (butter, eggs, milk) are at room temperature before mixing; this helps create a smooth, emulsified batter and a tender crumb. Tossing the blueberries with a tablespoon of flour before adding them to the batter helps prevent them from sinking to the bottom of the cake during baking. Store the Lemon Blueberry Sheet Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.