There's something irresistible about the bright burst of citrus paired with juicy blueberries in a fluffy, moist cake. This Lemon Blueberry Sheet Cake brings together the zing of lemon zest and the sweetness of ripe berries in every tender bite — a treat that's as refreshing as it is satisfying.

I first baked this on a whim during blueberry season when my kitchen was overflowing with fresh fruit. One slice turned into three, and before I knew it, the entire sheet cake had disappeared. It’s since become a family staple for picnics, birthdays, and anytime I want to impress with minimal effort.

Whether you’re hosting a summer gathering or just want a simple dessert to brighten your week, this easy sheet cake delivers big flavor without the fuss. Let’s dive into what makes it so special.

Why You'll Love This Lemon Blueberry Sheet Cake

Say hello to your new favorite dessert — one that checks all the boxes for flavor, ease, and versatility.

This Lemon Blueberry Sheet Cake is a dream for busy bakers. No need to fuss with layers or piping bags — just pour the batter into one pan, bake, and you’re done. It’s simple, low-maintenance, and totally fuss-free.

It’s also bursting with flavor. The lemon zest perfumes the entire cake with a citrusy aroma, while the blueberries provide juicy pockets of sweetness in every bite. The balance of tart and sweet is downright addictive.

Let’s not forget the crowd-pleasing factor. Whether you serve it at a potluck, brunch, or birthday party, this cake gets rave reviews from kids and adults alike. It’s the kind of dessert people ask you to make again and again.

And best of all? It’s budget-friendly and pantry-staple friendly. Most of the ingredients are things you likely already have on hand — just grab some fresh (or frozen!) blueberries, and you’re good to go.

Ready to see how easy it is to whip up this beauty? Let’s start with the ingredients.

Ingredients Notes

This recipe shines because of its simple ingredients that work together like magic. Each one plays a role in creating a tender crumb, bright flavor, and luscious texture.

All-purpose flour is the base of the cake, providing structure and just the right amount of density. Make sure to spoon and level your flour when measuring to avoid a dry cake — it makes a big difference!

Fresh lemon zest and juice are the stars of the show here. The zest infuses the batter with vibrant citrus flavor, while the juice adds tang and moisture. If you want an extra lemony punch, feel free to add a drop or two of lemon extract — but the fresh stuff does most of the work.

Blueberries bring a pop of color and sweetness. Fresh blueberries are ideal, but frozen berries will work just fine in a pinch. If using frozen, don’t thaw them — toss them in a bit of flour before folding them into the batter to prevent bleeding.

Buttermilk adds richness and helps create a tender crumb thanks to its acidity. If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk and letting it sit for 5 minutes.

You’ll also need a 9x13-inch sheet pan or baking dish for this recipe — no special equipment required. A microplane zester is helpful for getting fine lemon zest, but not essential.

How To Make This Lemon Blueberry Sheet Cake

Making this cake is a breeze, and the results are always bakery-worthy. Here’s how it all comes together.

Start by preheating your oven to 350°F (175°C) and greasing your 9x13-inch baking dish. You can also line it with parchment paper if you want super easy removal. Then, in a medium bowl, whisk together your dry ingredients — flour, baking powder, and salt — and set them aside.

In a large mixing bowl, cream together butter and sugar until the mixture is light and fluffy. This should take about 2-3 minutes. Don’t rush this step — creaming properly is key to a light cake texture. Then, beat in the eggs one at a time, followed by the lemon zest and juice.

Alternate adding the dry ingredients and the buttermilk to the butter mixture. Begin and end with the dry ingredients, mixing just until combined. Overmixing can lead to a dense cake, so stir gently. Once your batter is smooth and pale yellow, you’re ready for the blueberries.

Toss your blueberries in a tablespoon of flour to help prevent them from sinking to the bottom, then gently fold them into the batter with a spatula. Don’t worry if a few berries burst — they’ll add beautiful purple swirls to the cake.

Pour the batter into your prepared pan, spreading it evenly with a spatula. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell incredible as it bakes — a sunny mix of lemon and vanilla.

Once baked, let the cake cool completely in the pan. You can serve it plain or top it with a simple lemon glaze (just mix powdered sugar and lemon juice to drizzle over the top). Either way, it's moist, flavorful, and guaranteed to disappear fast.

Storage Options

This cake stores beautifully, making it a great make-ahead dessert.

If you have leftovers, just cover the cooled cake with plastic wrap or foil and store it at room temperature for up to 2 days. For longer storage, pop it in the fridge where it will stay fresh for 4–5 days.

To freeze, wrap individual slices or the whole (uncut) cake tightly in plastic wrap, then in foil. Freeze for up to 2 months. Thaw in the fridge overnight or on the counter for a few hours.

To reheat, you can warm slices in the microwave for 10–15 seconds. If glazed, be aware the icing may melt a bit — still delicious, just a little sticky.

Variations and Substitutions

One of the things I love most about this cake is how customizable it is. Once you master the base recipe, you can easily adapt it to your taste or pantry.

If you're short on blueberries, try using raspberries, blackberries, or chopped strawberries. Just like with blueberries, toss them in flour before folding into the batter to prevent sinking.

For a more intense lemon flavor, add a teaspoon of lemon extract or a touch of lemon curd swirled into the top before baking. This adds richness and a bit of extra tang.

You can make this cake dairy-free by swapping the butter for vegan margarine and using a plant-based milk with lemon juice in place of buttermilk.

Want to make it a bit more decadent? Add a handful of white chocolate chips or a swirl of cream cheese frosting on top once the cake has cooled. These additions are always a hit at parties.