Lemon Blueberry Sheet Cake is a bright, cheerful treat that’s perfect for sharing. Bursting with juicy blueberries and a zesty lemon flavor, this easy sheet cake is just the thing for gatherings or a cozy family breakfast.

Lemon Blueberry Sheet Cake

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Prep Time 15

Cook Time 25

Resting Time 10

Total Time 50

Course Breakfast, Brunch, Dessert

Cuisine American

Servings 12 pieces

Calories 250 kcal

Equipment

1 Sheet pan 9x13 inch preferred
1 Mixing Bowls
1 Whisk

Ingredients

Cake

2 cups all-purpose flour
1 cup granulated sugar
3 eggs large
1 cup plain yogurt or sour cream can substitute with buttermilk
2 lemons, zest and juice zest and juice (about 2 lemons)
1.5 cups blueberries fresh or frozen, do not thaw if frozen
2 teaspoons baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
0.5 cup butter or neutral oil melted
2 teaspoons vanilla extract alcohol-free if desired

Lemon Glaze

1 cup powdered sugar
2 tablespoons lemon juice fresh, from above lemons

Instructions

Cake

Set your oven to 350°F. Line a rimmed sheet pan with parchment or lightly grease it.
In a big bowl, whisk together the eggs, yogurt, melted butter or oil, lemon zest and juice, and vanilla until smooth.
Gently stir in the flour, sugar, baking powder, baking soda, and salt. Fold in the blueberries just until combined. Don’t overmix.
Pour the batter into the pan, spreading evenly. Bake for 22 to 28 minutes or until a toothpick comes out clean.

Lemon Glaze

Combine powdered sugar and lemon juice, whisking until smooth. Drizzle over the cooled cake.
- Toss blueberries in a tablespoon of flour to prevent sinking.
- Don’t overbake. Check with a toothpick for doneness.
- Let the cake cool before glazing for the best look and taste.

Notes

Wrap leftovers tightly and store at room temperature for up to two days or in the fridge for four days. Warm individual slices in the microwave for 10 seconds for a fresh taste. Swap blueberries for raspberries or strawberries, or add almonds for crunch. Glaze after the cake cools. Frozen blueberries work perfectly—add straight to batter. For a 9x13” baking dish, bake 5-10 minutes longer. Serve with whipped cream or ice cream for dessert.

Why You’ll Love This Lemon Blueberry Sheet Cake

This cake is soft, moist and full of fresh flavor. It comes together in one pan for easy serving and clean up. The lemon glaze on top makes every bite delightful. Whether for brunch or dessert, this cake is a guaranteed crowd-pleaser.

Lemon Blueberry Sheet Cake Ingredients & Substitutions

All-purpose flour
Granulated sugar
Eggs
Plain yogurt or sour cream
Lemon zest and juice
Fresh or frozen blueberries
Baking powder
Baking soda
Salt
Butter or light neutral oil
Alcohol-free vanilla extract
Powdered sugar (for glaze)

If you’re out of yogurt, swap with buttermilk or extra sour cream. You can use any neutral oil instead of butter for a lighter touch. Frozen blueberries work great too, just don’t thaw before mixing in.

Step-by-Step Instructions to Make Lemon Blueberry Sheet Cake

Preheat the oven and prepare your pan

Set your oven to 350°F. Line a rimmed sheet pan with parchment or lightly grease it.

Mix the wet ingredients

In a big bowl, whisk together the eggs, yogurt, melted butter or oil, lemon zest and juice, and vanilla until smooth.

Add the dry ingredients

Gently stir in the flour, sugar, baking powder, baking soda, and salt. Fold in the blueberries just until combined. Don’t overmix.

Bake

Pour the batter into the pan, spreading evenly. Bake for 22 to 28 minutes or until a toothpick comes out clean.

Make the glaze

Combine powdered sugar and lemon juice, whisking until smooth. Drizzle over the cooled cake.

Tips for Success

Toss blueberries in a tablespoon of flour to prevent sinking.
Don’t overbake. Check with a toothpick for doneness.
Let the cake cool before glazing for the best look and taste.

Variations of Lemon Blueberry Sheet Cake

Swap blueberries for raspberries or chopped strawberries.
Add sliced almonds to the batter for crunch.
Top with whipped cream instead of glaze for a different treat.

Serving Suggestions: What to Pair with Lemon Blueberry Sheet Cake

Serve with hot tea or coffee for breakfast.
Add a dollop of whipped cream or a scoop of your favorite ice cream for dessert.
Fresh berries or a mint sprig make lovely garnishes.

Storage & Reheating Instructions

Wrap leftovers tightly and store at room temperature for up to two days or in the fridge for four days. For a fresh-from-the-oven taste, warm individual slices in the microwave for 10 seconds.

Memories Made Around the Table

I’ve shared this cake at countless brunches, and each time it’s the first thing to disappear. There’s something special about sweet berries and bright lemon enjoyed with good company.

FAQs

Can I use frozen blueberries?

Yes, frozen blueberries work beautifully. Add them straight from the freezer to the batter, no need to thaw.

What if I don’t have a sheet pan?

You can bake the batter in a 9×13 inch dish, but the baking time may be 5 to 10 minutes longer.

Can I make this cake ahead?

Absolutely! This cake stays moist and fresh for a couple days. Glaze after cooling, then cover until serving.

Final Thoughts

Lemon Blueberry Sheet Cake brings sunshine to the table any time of year. With a tender crumb and bursts of berry flavor, it’s sure to become your new go-to for celebrations big or small.