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This Lemon Blueberry Sheet Cake brings together a light, citrusy cake base studded with fresh blueberries for an irresistible summer dessert. With just 15 minutes of prep and a quick bake, this simple lemon blueberry cake ranks among the best easy summer desserts and sheet cake recipes. You’ll need flour, sugar, eggs, butter, milk, fresh lemon zest and juice, baking powder, salt, and fresh blueberries. After baking, finish with a tangy lemon glaze made from powdered sugar and lemon juice. Serve on warm afternoons, picnics, or potlucks—and watch it disappear in minutes!
Looking for a bright, breezy dessert? This Lemon Blueberry Sheet Cake delivers tender crumb, vibrant flavor, and juicy bursts of berry in every bite. As a passionate home cook, I craft recipes that anyone can tackle, whether you’re baking a 7up Lemon Sheet Cake twist or mastering a Toomers Lemonade Sheet Cake remake. This recipe for sheet cake stands out because it balances sweetness and tang. Moreover, it fits into slow cooker desserts discussions—just bake it the traditional way and then reheat slices gently. Grab your loaf pan, gather simple ingredients, and let’s bake a slice of sunshine together!
Lemon Blueberry Sheet Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper if desired.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, combine eggs, melted butter, milk, lemon zest, and lemon juice. Whisk until smooth.
- Pour wet ingredients into the dry ingredients. Stir until just combined; do not overmix.
- Gently fold in blueberries, coating them lightly in flour if using frozen berries.
- Pour batter into prepared pan and smooth the top with a spatula.
- Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
- While cake bakes, whisk powdered sugar and lemon juice together to form a smooth glaze.
- Let cake cool for 5 minutes, then drizzle glaze over the warm surface.
- Allow glaze to set, slice, and serve. Enjoy your Lemon Blueberry Sheet Cake!
Nutrition
Notes
Tried this recipe?
Let us know how it was!The Story & Inspiration Behind Lemon Blueberry Sheet Cake
A Personal Memory
When I first baked this Lemon Blueberry Sheet Cake, I was chasing sunshine after a rainy spring day. My kitchen smelled of fresh lemon zest and melting butter. Daniel, my husband and chief taste-tester, took one bite and declared it “summer on a plate.” Ella and Max, our kids, danced around the counter to sneak blueberries before they hit the cake batter. As a passionate home cook from the United States, I’ve tried countless sheet cake recipes, but this simple lemon blueberry cake stands out. It reminds me of my grandma’s kitchen, where she mixed everything in one bowl. Every time I bake this Lemon Blueberry Sheet Cake, I remember that day of laughter, sticky fingers, and pure joy.
Why This Recipe Matters
This Lemon Blueberry Sheet Cake matters because it proves show-stopping desserts can be stress-free. Unlike complicated layer cakes, this recipe for sheet cake uses one pan and minimal cleanup. Moreover, it adapts beautifully: swap regular milk for almond milk to create a plant-based version, or reduce sugar to fit a balanced diet. For fans of a 7up Lemon Sheet Cake twist, add a splash of soda to the batter for extra lift. Additionally, this recipe pairs well with slow cooker desserts roundups—bake it conventionally, then keep warm in a slow cooker set on low. Whether you’re craving simple Lemon Blueberry Cake magic or exploring easy summer desserts, this recipe delivers every time.
Ingredients & Instructions
Ingredients You Need for Lemon Blueberry Sheet Cake
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 1½ cups |
| Baking powder | 2 tsp |
| Salt | ½ tsp |
| Unsalted butter, melted | ½ cup |
| Eggs | 3 large |
| Milk (or almond milk) | ½ cup |
| Lemon zest | 2 tbsp |
| Lemon juice | ¼ cup |
| Fresh blueberries | 1½ cups |
| Powdered sugar | 1 cup |
| Additional lemon juice (for glaze) | 2-3 tbsp |
Step-by-Step Instructions for Lemon Blueberry Sheet Cake
- Preheat oven to 350°F. Grease a 9×13-inch baking pan.
- Whisk flour, sugar, baking powder, and salt in a large bowl.
- In a separate bowl, whisk eggs, melted butter, milk, lemon zest, and lemon juice.
- Pour wet ingredients into dry ingredients. Stir until just combined.
- Gently fold in fresh blueberries. Avoid overmixing to prevent color bleed.
- Pour batter into prepared pan. Smooth the top with a spatula.
- Bake for 20–25 minutes, or until a toothpick comes out clean.
- Meanwhile, whisk powdered sugar and lemon juice to make a smooth glaze.
- Let cake cool for 5 minutes. Drizzle glaze evenly over the warm cake.
- Allow glaze to set, slice, and serve. Enjoy your Lemon Blueberry Sheet Cake!
Tips, Variations, and Serving Ideas
Smart Swaps & Variations
To transform this Lemon Blueberry Sheet Cake into a gluten-free treat, swap all-purpose flour for a 1:1 gluten-free blend. If you follow a keto lifestyle, use almond flour and a sugar substitute. For vegan bakers, replace eggs with flax eggs and use dairy-free butter. Additionally, try adding a teaspoon of vanilla extract for extra warmth. In place of fresh blueberries, you can use frozen berries—just toss them in a bit of flour first to minimize bleeding. For a nostalgic twist, turn this recipe into a Toomers Lemonade Sheet Cake variation by brushing the baked cake with a lemonade syrup before glazing. Furthermore, fans of 7up Lemon Sheet Cake can substitute part of the milk with soda for a lighter crumb. Each swap keeps the essence of this simple lemon blueberry cake intact.
Serving Suggestions
Serve slices at room temperature or chilled; both ways taste divine. Garnish with extra lemon zest or a handful of fresh blueberries for a pop of color. Pair this cake with a scoop of vanilla ice cream or a dollop of whipped cream to elevate it. For brunch, serve alongside coffee and fruit salad for a balanced spread. To store, cover the cake with plastic wrap or place it in an airtight container; it stays moist for up to 3 days at room temperature, or 5 days refrigerated. You can also freeze individual slices—wrap them well, freeze for up to 2 months, then thaw in the fridge overnight. This sheet cake recipe fits perfectly into meal-prep plans and potluck menus.
Health Benefits of Lemon Blueberry Sheet Cake
While indulgent, this Lemon Blueberry Sheet Cake offers nutritional perks thanks to its star ingredients. Blueberries rank high in antioxidants, particularly anthocyanins that combat oxidative stress. Each cup of blueberries contributes fiber, vitamin C, and vitamin K, supporting digestion and immunity. Lemons boast additional vitamin C and citric acid, enhancing nutrient absorption and offering a refreshing detox boost. By using moderate sugar and adding wholesome almond flour or milk substitutes, you can lower refined carbohydrates. Moreover, incorporating dairy-free options transforms this into a balanced dessert that aligns with vegan and plant-based diets. For those tracking macronutrients, almond flour adds protein and healthy fats. Furthermore, portion control ensures you enjoy a treat without derailing a balanced meal plan. This sheet cake recipe complements a lifestyle focused on wellness—simply savor each slice mindfully, paired with fresh fruit or Greek yogurt if you wish to boost protein. Ultimately, this cake proves that even desserts can contribute nutritional value when designed thoughtfully.
Conclusion
From my busy family kitchen to yours, this Lemon Blueberry Sheet Cake has become a staple for easy summer gatherings, weekend brunches, and laid-back celebrations. Its bright lemon notes, tender crumb, and juicy blueberries deliver a fun pop of flavor that appeals to all ages. Moreover, its flexible nature—whether you adapt it into a gluten-free or vegan version—makes it a versatile recipe for every cook. I encourage you to try this recipe for sheet cake, experiment with smart swaps, and share your creation with friends and family. After all, cooking connects us, sparks creativity, and brightens our days. So grab your pan, embrace the zest of summer, and bake up a slice of joy with this Lemon Blueberry Sheet Cake!
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FAQs About Lemon Blueberry Sheet Cake
Can I use frozen blueberries instead of fresh?
Yes, you can. Toss frozen blueberries in a tablespoon of flour before folding them into the batter. This helps prevent color bleed and ensures even distribution throughout the cake.
How do I prevent my cake from sticking to the pan?
Grease the pan thoroughly with butter or nonstick spray, then line it with parchment paper. Leave a 1-inch overhang on two sides to lift the cake easily once baked.
Can I make this gluten-free?
Absolutely. Replace all-purpose flour with a 1:1 gluten-free baking blend. The texture will remain tender, and the flavors stay bright and delicious.
What’s the best way to store leftovers?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for 5 days. You can also freeze slices for up to 2 months—wrap them tightly before freezing.