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Lemon Blueberry Sheet Cake
Anousha Zain

Lemon Blueberry Sheet Cake

This Lemon Blueberry Sheet Cake is light, fluffy, and bursting with fresh lemon flavor and juicy blueberries. It's topped with a sweet lemon glaze that perfectly complements the moist cake. Ideal for spring gatherings, summer picnics, birthdays, or an easy weekend dessert. Simple to prepare and guaranteed to impress family and friends.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 2½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter softened
  • 1½ cups granulated sugar
  • 4 large eggs
  • 2 tablespoons lemon zest
  • ¼ cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2 cups fresh blueberries
  • 1 tablespoon all-purpose flour for coating blueberries
Lemon Glaze
  • 1½ cups powdered sugar
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Grease and line a 9×13-inch baking pan.
  3. Whisk together flour, baking powder, baking soda, and salt.
  4. Cream butter and sugar until light and fluffy.
  5. Beat in eggs one at a time.
  6. Mix in lemon zest, lemon juice, and vanilla.
  7. Alternate adding dry ingredients and sour cream until combined.
  8. Toss blueberries with 1 tablespoon flour.
  9. Fold blueberries gently into the batter.
  10. Spread batter evenly into the prepared pan.
  11. Bake for 30–35 minutes or until a toothpick comes out clean.
  12. Cool the cake completely in the pan.
  13. Whisk powdered sugar, lemon juice, and zest until smooth.
  14. Drizzle glaze evenly over the cooled cake.
  15. Slice and serve.

Notes

  • Fresh blueberries give the best flavor and texture.
  • Frozen blueberries can be used without thawing.
  • Coat blueberries with flour to prevent sinking.
  • Don't overmix the batter for a tender cake.
  • Let the cake cool before adding the glaze.
  • Store covered at room temperature for up to 2 days.
  • Refrigerate leftovers for up to 5 days.
  • Delicious served with whipped cream or vanilla ice cream.

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