Lemon Blueberry Sheet Cake Recipe

There's something irresistible about the bright, citrusy aroma of lemon blueberry sheet cake baking in the oven. The tangy lemon and sweet bursts of blueberry create a flavor combo that’s as refreshing as a summer breeze and as comforting as a warm hug.

this Recipe

I first whipped this up for a last-minute picnic when I needed something easy, crowd-pleasing, and made with pantry staples. What I thought would be a simple treat turned into a repeat request — now it’s my go-to dessert for potlucks and birthdays alike.

Whether you’re baking for a family gathering or just want a weekday pick-me-up, this Lemon Blueberry Sheet Cake delivers every time.

Why You'll Love This Lemon Blueberry Sheet Cake

This cake isn't just a treat — it’s a baking win that checks all the boxes. Let’s dive into what makes this recipe so special.

First off, it’s incredibly easy to make. We’re talking one bowl, one pan, and no fuss. You don’t need a mixer or fancy equipment — just a whisk, a spatula, and a little bit of love.

It’s also wonderfully budget-friendly. With common ingredients like flour, sugar, eggs, and frozen or fresh blueberries, it won’t break the bank to bake this beauty.

Plus, this cake is family-approved. The flavors are universally loved, and the texture is light enough for kids yet satisfying for adults. It's a no-brainer choice for birthdays, picnics, or "just because."

Best of all, it's versatile and season-proof. Use fresh berries in summer or frozen ones in winter — the results are equally delicious. The lemon glaze? Optional, but highly recommended for that extra zing.

Ready to gather your ingredients? Let’s go!

Ingredients Notes

This lemon blueberry sheet cake comes together with everyday staples and a few key flavor boosters. Here's a closer look at the ingredients that make it shine.

All-purpose flour forms the base of the cake, creating a tender, moist crumb without the need for cake flour. Just be sure to spoon and level your flour for the most accurate measurement — too much can make your cake dense.

Fresh lemon juice and zest are the heart and soul of this recipe. The zest infuses the batter with vibrant lemony flavor, while the juice adds tang and brightness. Don’t skip the zest — it packs the biggest punch.

Blueberries, whether fresh or frozen, bring sweetness and juiciness to every bite. If using frozen, don’t thaw them — toss them in a bit of flour before folding into the batter to prevent color bleeding.

Sour cream is the secret weapon here. It adds richness and moisture without making the cake heavy. Greek yogurt can be swapped in a pinch, but sour cream gives the fluffiest texture.

You’ll also need eggs, sugar, baking powder, salt, and vegetable oil to round out the cake. Oil keeps it extra moist, while baking powder gives it that gorgeous rise.

Optional but highly recommended: a simple lemon glaze made with powdered sugar and lemon juice. No special equipment needed — just a 9x13-inch sheet pan, a large bowl, and your oven.

How To Make This Lemon Blueberry Sheet Cake

This cake is a dream to bake, even for beginners. Here’s how to bring it to life in your own kitchen.

Start by preheating your oven to 350°F (175°C) and greasing a 9x13-inch baking pan. If you like, you can also line it with parchment paper for easier removal. While the oven heats, zest and juice your lemons — you’ll need both.

In a large mixing bowl, whisk together your eggs, sugar, sour cream, lemon zest, lemon juice, and vegetable oil until smooth and well combined. This wet mixture should be silky and fragrant.

Sift in the flour, baking powder, and salt. Gently fold everything together with a spatula until just combined — be careful not to overmix, or you’ll lose that lovely, airy texture.

Toss your blueberries in a tablespoon of flour, then fold them into the batter. This helps prevent them from sinking to the bottom and ensures even distribution.

Pour the batter into your prepared pan and smooth the top. Bake for 35–40 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean. Let it cool in the pan for at least 15 minutes.

Once cooled, drizzle with a quick glaze: just whisk powdered sugar with lemon juice until pourable. Pour over the cake, let it set for a few minutes, and you’re ready to serve!

From start to finish, you’re looking at about 55 minutes total — just enough time to tidy the kitchen or enjoy a cup of tea.

Storage Options

This lemon blueberry sheet cake stores beautifully, making it perfect for make-ahead gatherings or sneaky late-night snacking.

To store at room temperature, cover the cooled cake tightly with plastic wrap or place in an airtight container. It’ll stay fresh for up to 2 days, especially if you hold off on glazing until just before serving.

For longer storage, keep it in the refrigerator. The cake will stay moist and flavorful for up to 5 days. Be sure to bring it to room temperature before serving for the best texture.

Want to freeze it? Absolutely! Freeze unglazed slices wrapped tightly in plastic wrap and foil. They’ll keep for up to 3 months. To enjoy, thaw in the fridge overnight, then glaze just before serving.

Reheating isn’t usually necessary, but if you like your cake warm, a 10-second zap in the microwave works like a charm.

Variations and Substitutions

One of the best things about this cake is how adaptable it is. Here are some fun ways to mix things up.

Swap the blueberries for other berries like raspberries or blackberries. Just keep the same quantity and the flour toss trick to prevent sinking.

No sour cream? No problem. Full-fat Greek yogurt is an excellent substitute. It’ll give you a slightly tangier flavor but the same fluffy crumb.

Try turning this sheet cake into cupcakes or a layer cake. For cupcakes, reduce the baking time to 18–22 minutes. For a layer cake, divide into two 8-inch rounds and adjust baking time accordingly.

Want to go all in on lemon? Add a lemon curd swirl before baking or spread a thin layer of lemon curd between layers if making a layer cake. It adds an extra layer of zingy richness.

And if you’re gluten-free, a 1:1 gluten-free flour blend works well here — just double-check your baking powder and glaze ingredients for gluten, too.

The beauty of this recipe is that it's a blank canvas. Feel free to play around with mix-ins, glazes, or even a crumble topping. There’s no wrong way to lemon-blueberry.

Print