I love whipping up my Lemon Blueberry Sheet Cake for sunny summer gatherings. I mix smooth unsalted butter, vibrant blueberries, zesty lemon, and a blend of all-purpose flour and granulated sugar, creating a delightful burst of flavor. Perfectly balanced with eggs, milk, vanilla, and baking powder, it is my treat.

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I’m really excited to share my take on a Lemon Blueberry Sheet Cake that is both super easy and totally perfect for a summer treat. This recipe is ideal for things like BBQs, summer birthdays or when you just need a quick bite.

I mixed together 2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsalted butter, 2 large eggs, and 1/2 cup milk along with a teaspoon of vanilla extract to start. Then I added 2 teaspoons baking powder, 1/4 teaspoon salt, the zest of 1 lemon and 1/4 cup freshly squeezed lemon juice.

Lastly, I folded in 2 cups of fresh blueberries which really made the flavor pop. I’ve had fun comparing this to other summer dessert recipes I’ve tried such as Lemon Sheet Cake With Lemon Pie Filling and an Easy Blueberry Lemon Icebox Cake.

Its simplicity and burst of flavors is something you dont want to miss. Enjoy experimenting with this one!

Why I Like this Recipe

1. I really like this recipe because its super simple to make yet tastes amazing, plus the mix of lemon and blueberries gives it a fresh, summery vibe.
2. I love that it doesn’t take long to prepare, so I can whip up a cake even when im feeling lazy or have guests over.
3. This cake always brings back they kind of nostalgic feeling of summer BBQs and birthday parties, making me feel really happy when I eat it.
4. Even though it seems like a basic recipe, the flavors work in such a cool way together that it never gets boring for me.

Ingredients

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All-purpose flour delivers carbohydrates and energy, forming the cake’s light, fluffy base.
Unsalted butter adds a rich creaminess and moisture, making everything tastier.
Eggs bind the mix, add protein, and help the cake hold its structure.
Milk provides a smooth texture and moisture, keeping the cake soft while bakin.
Blueberries are packed with fiber and antioxidants, giving a burst of fresh tartness.
Lemon zest and juice bring a vibrant, tangy kick, perfectly balancing the sweetness.
Sugar sweetens the cake and helps create a tender crumb, even though its simple.
Vanilla extract elevates the flavor profile by adding a warm, aromatic note.

Ingredient Quantities

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1/2 cup milk

1 teaspoon vanilla extract

2 teaspoons baking powder

1/4 teaspoon salt

Zest of 1 lemon

1/4 cup freshly squeezed lemon juice

2 cups fresh blueberries (if using frozen, dont thaw)

How to Make this

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1. Preheat your oven to 350°F and grease a 9×13 pan with a little butter.

2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.

3. Beat in the eggs one at a time, then stir in the vanilla extract.

4. In a separate bowl, mix the flour, baking powder, salt, and lemon zest together.

5. Slowly add the dry ingredients to the butter mixture, alternating with the milk and lemon juice. Start and end with the dry mix and stir until just combined.

6. Gently fold in the fresh blueberries (if you are using frozen ones, add them straight from the freezer without thawing).

7. Pour the batter into your prepared pan and smooth out the top with a spatula.

8. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted in the center comes out mostly clean.

9. Let the cake cool in the pan for about 10 minutes before slicing.

10. Cut into squares and serve warm or at room temperature for the best flavor.

Equipment Needed

1. Oven, preheated to 350°F
2. 9×13 baking pan and butter for greasing it
3. Large bowl for creaming the butter and sugar
4. Electric mixer (or a good whisk if you don’t have one)
5. Another bowl for mixing the flour, baking powder, salt, and lemon zest
6. Measuring cups and spoons
7. Spatula to smooth out the batter
8. Toothpick for checking doneness
9. Cutting board or knife for slicing the cake after cooling

FAQ

What if I only have frozen blueberries? – You can absolutely use frozen blueberries, just dont thaw them. They keep their shape better and the texture of the cake stays on point.

Can I use non-dairy milk instead of regular milk? – Yep, almond or soy milk work just fine in this recipe if you dont have regular milk on hand.

How do I know when the cake is done? – When a toothpick inserted in the center comes out clean, you know its ready. Keep an eye on it though, oven temps may vary.

Can I substitute margarine for unsalted butter? – Sure, but keep in mind that margarine may change the flavor and texture a little bit, so you might need to tweak the baking time slightly.

How should I store leftovers? – Store the cake in an airtight container at room temperature for a few days or chill it in the fridge if your kitchen is warm. Enjoy it within 2-3 days for best taste.

Lemon Blueberry Sheet Cake Recipe Substitutions and Variations

If you dont have all-purpose flour you can try half whole wheat and half all-purpose to add more fiber, though know that it will change the texture a bit
If unsalted butter runs out, you can use an equal amount of margarine or even coconut oil but be aware it might add a coconut taste
For eggs, you can use 1/4 cup unsweetened applesauce per egg if you dont have any eggs around or want a slightly different texture
Milk can be swapped out with almond milk or any other plant-based milk in a 1:1 ratio if you need a non-dairy option
Instead of granulated sugar, you could use honey or maple syrup but reduce the liquid in the recipe slightly since these are liquid sweeteners

Pro Tips

1. Make sure your butter and eggs are at room temperature so they blend better with the sugar, this helps get a fluffier batter and stops any weird lumps from forming.
2. When mixin the wet and dry ingredients, stir just until everything is combined so you dont over work the batter which can make the cake tough.
3. If you’re usin frozen blueberries, add them right out of the freezer and fold them in gently, cause thawed ones can get too mushy and mess up the look of your cake.
4. Keep an eye on the cake as it bakes since oven temps can vary a lot; a toothpick test in the center is a good way to check if its done without overbaking.

Lemon Blueberry Sheet Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

354

kcal

Equipment: 1. Oven, preheated to 350°F
2. 9×13 baking pan and butter for greasing it
3. Large bowl for creaming the butter and sugar
4. Electric mixer (or a good whisk if you don’t have one)
5. Another bowl for mixing the flour, baking powder, salt, and lemon zest
6. Measuring cups and spoons
7. Spatula to smooth out the batter
8. Toothpick for checking doneness
9. Cutting board or knife for slicing the cake after cooling

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
Zest of 1 lemon
1/4 cup freshly squeezed lemon juice
2 cups fresh blueberries (if using frozen, dont thaw)

Directions

Preheat your oven to 350°F and grease a 9×13 pan with a little butter.
In a large bowl, cream together the butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, mix the flour, baking powder, salt, and lemon zest together.
Slowly add the dry ingredients to the butter mixture, alternating with the milk and lemon juice. Start and end with the dry mix and stir until just combined.
Gently fold in the fresh blueberries (if you are using frozen ones, add them straight from the freezer without thawing).
Pour the batter into your prepared pan and smooth out the top with a spatula.
Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted in the center comes out mostly clean.
Let the cake cool in the pan for about 10 minutes before slicing.
Cut into squares and serve warm or at room temperature for the best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.