There's something truly special about the scent of fresh lemon blueberry sheet cake baking in the oven—it fills the whole kitchen with a mix of sweet citrus and warm vanilla that makes your mouth water. With its soft, fluffy crumb and bright pops of blueberry in every bite, this cake is the perfect treat for spring and summer gatherings, or just a quiet afternoon indulgence.

I first baked this cake on a whim one Sunday afternoon, looking for a way to use up a few pints of blueberries I had picked up at the farmer’s market. Since then, it’s become a go-to recipe whenever I need something simple, cheerful, and guaranteed to impress. It’s easy to make, doesn’t require fancy techniques, and the tangy lemon glaze on top makes it feel just a little bit fancy.

Let’s dive into what makes this sheet cake a standout in any dessert lineup.

Why You'll Love This Lemon Blueberry Sheet Cake

Get ready to fall in love with your new favorite dessert. This lemon blueberry sheet cake is not only delicious—it’s a breeze to make, budget-friendly, and ideal for feeding a crowd.

First, this cake is wonderfully easy to make. There’s no layering or fancy frosting involved, just a simple batter that comes together quickly in one bowl and bakes up perfectly in a single pan. If you’re new to baking or just short on time, this recipe is incredibly forgiving and foolproof.

It’s also budget-friendly. With simple pantry ingredients like flour, sugar, and eggs, and just a handful of fresh or frozen blueberries, you don’t need to spend a lot to create a dessert that tastes like it came from a high-end bakery.

One of the best things about this cake is its flavor balance. The tart brightness of the lemon perfectly complements the natural sweetness of the blueberries, while the light glaze on top adds a satisfying finish without overpowering the cake itself.

And finally, it’s perfect for any occasion. Serve it at brunch, take it to a potluck, or enjoy a slice with your afternoon tea. It travels well, slices cleanly, and can be made ahead of time, which makes it especially handy for entertaining or holiday gatherings.

Ready to see how it all comes together? Let’s take a closer look at the ingredients.

Ingredients Notes

The beauty of this lemon blueberry sheet cake lies in its simple, everyday ingredients. Each component works together to create a soft, tender crumb and layers of flavor that feel both fresh and comforting.

The star of the show is, of course, the lemon. You’ll want to use both the zest and juice to infuse the cake with maximum citrus flavor. The zest gives the batter a fragrant lift, while the juice brightens everything up without being too sour. If possible, use fresh lemons rather than bottled juice—it really makes a difference.

Next come the blueberries. You can use fresh or frozen, depending on what’s available. If using frozen, don’t thaw them first—just toss them in a bit of flour before adding to the batter to prevent them from sinking. Blueberries add bursts of sweetness and a beautiful contrast of color throughout the cake.

For the base, all-purpose flour, sugar, eggs, and butter form a classic, sturdy cake structure that stays moist without being too dense. The butter adds richness, while the sugar balances the tart lemon and enhances the berries’ sweetness. Don’t skimp on creaming the butter and sugar—it helps create that soft, fluffy texture.

A little sour cream or Greek yogurt in the batter adds extra moisture and a subtle tang that pairs beautifully with the lemon. If you don’t have either on hand, plain yogurt works just fine. This ingredient also helps the cake keep well over a few days.

You won’t need any special equipment here—just a large mixing bowl, a hand or stand mixer, a zester, and a standard 9x13-inch baking dish. Line your pan with parchment or grease it well, and you’re good to go.

How To Make This Lemon Blueberry Sheet Cake

Creating this cheerful, fruity cake is surprisingly simple, even for beginner bakers. Here’s how to bring it to life from start to finish.

Start by preheating your oven to 350°F (175°C) and preparing your baking pan. Lightly grease a 9x13-inch sheet pan or line it with parchment paper for easy removal. This helps ensure your cake bakes evenly and releases cleanly.

In a large mixing bowl, cream together softened butter and granulated sugar until the mixture is light and fluffy. This step is key to incorporating air into the batter, which gives your cake that beautifully soft crumb. Use a stand mixer if you have one, but a hand mixer works just as well.

Add the eggs one at a time, mixing well after each addition, followed by the lemon zest and juice. This is when the kitchen starts to smell amazing—bright, citrusy, and full of promise. Stir in the sour cream or Greek yogurt, which will make your batter smooth and rich.

In a separate bowl, whisk together your dry ingredients: all-purpose flour, baking powder, baking soda, and a pinch of salt. Gradually add the dry ingredients to the wet, mixing until just combined. Be careful not to overmix here, or your cake could end up tough.

Gently fold in the blueberries, tossing them in a little flour beforehand if needed to keep them from sinking. Once the batter is evenly mixed, pour it into your prepared pan, smoothing the top with a spatula. Bake for about 35–40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 15–20 minutes, then prepare your lemon glaze. Whisk together powdered sugar and fresh lemon juice until smooth, then drizzle over the warm cake. As it cools completely, the glaze will set into a glossy finish that adds just the right amount of tangy sweetness.

This cake takes under an hour from start to finish, and the end result is well worth it: a golden, lemony treat studded with juicy berries and topped with a delicate citrus glaze.

Storage Options

This lemon blueberry sheet cake stores beautifully, making it a great make-ahead option. Once fully cooled, you can cover the cake tightly with foil or plastic wrap and keep it at room temperature for up to two days. If your kitchen is especially warm, store it in the fridge instead.

For longer storage, slice the cake and place individual pieces in airtight containers. It’ll keep well in the refrigerator for up to five days without drying out, thanks to the moisture from the yogurt and berries.

To freeze, wrap each slice in plastic wrap and store them together in a freezer-safe bag or container. Frozen cake will stay fresh for up to three months. Just thaw a piece at room temperature when you’re ready to enjoy.

Reheating isn’t necessary, but if you prefer a warm slice, pop it in the microwave for about 10–15 seconds. The glaze softens a bit, and the berries become extra juicy—like a warm fruit dessert.

Variations and Substitutions

One of the best parts about this recipe is how adaptable it is. Whether you’re missing an ingredient or want to try something new, there are plenty of ways to switch it up.

Try swapping out the blueberries for raspberries or blackberries for a different flavor profile. Mixed berries also work well and create a beautiful marbled effect in the cake. Just be sure to use the same quantity and prep them the same way.

If you're out of sour cream, buttermilk makes a great substitute. It brings a similar tang and moisture to the cake. You can also use plain yogurt or even a dairy-free alternative if needed.

Looking for a gluten-free version? Substitute a one-to-one gluten-free flour blend for the all-purpose flour. Just be sure it includes xanthan gum for the best texture, or add ½ teaspoon separately.

Want to make it dairy-free? Use vegan butter and dairy-free yogurt, and skip the glaze or make it with powdered sugar and lemon juice only. The result is still moist, flavorful, and just as crowd-pleasing.

Don’t be afraid to add a handful of white chocolate chips, a sprinkle of sliced almonds on top, or even a touch of lavender in the batter for a floral twist. The base recipe is simple and sturdy enough to welcome your creativity.

So go ahead—make this recipe your own. Once you’ve had a taste of how easy and satisfying this cake is, it’ll quickly earn a spot in your regular baking rotation.