What ingredients do I need to make Lemon Blueberry Sheet Cake?

To make Lemon Blueberry Sheet Cake, you'll need all-purpose flour, sugar, baking powder, salt, eggs, butter, milk, lemon zest and juice, fresh blueberries, and ingredients for frosting such as cream cheese, powdered sugar, and lemon juice.

How do you prevent blueberries from sinking in a Lemon Blueberry Sheet Cake?

To prevent blueberries from sinking, toss them lightly in flour before folding into the batter. This helps suspend them evenly throughout the cake while baking.

Can I use frozen blueberries for Lemon Blueberry Sheet Cake?

Yes, you can use frozen blueberries, but do not thaw them before adding to the batter. Toss the frozen berries in a little flour to reduce color bleeding and sinking during baking.

What type of frosting pairs best with Lemon Blueberry Sheet Cake?

Cream cheese frosting or lemon glaze complements Lemon Blueberry Sheet Cake best, enhancing the citrus flavor while providing a smooth, tangy contrast to the sweet cake and blueberries.

How long should Lemon Blueberry Sheet Cake be baked?

Lemon Blueberry Sheet Cake typically bakes for 30 to 40 minutes at 350°F (175°C), or until a toothpick inserted into the center comes out clean.

Can I make Lemon Blueberry Sheet Cake ahead of time?

Yes, you can prepare Lemon Blueberry Sheet Cake a day ahead. Store it covered at room temperature or refrigerated if frosted, to maintain freshness and moisture.

Lemon Blueberry Sheet Cake: The Easiest Crowd-Pleasing Dessert 2026

Lemon Blueberry Sheet Cake

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A sunny, tender sheet cake bursting with bright lemon flavor and juicy blueberries. The key to its ultra-moist crumb is gently folding flour-coated berries into the batter at the last moment, preventing sinking and ensuring a perfect texture. This simple, crowd-pleasing dessert is ideal for potlucks and gatherings.

Author: Harmony
Prep Time: 20min
Cook Time: 35min
Total Time: 1h 55min
Yield: One 9x13-inch cake 1x
Category: dessert
Method: baking
Cuisine: American

Ingredients

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2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs, room temperature
1 tablespoon pure vanilla extract
1 cup buttermilk, room temperature
Zest of 2 large lemons
1/4 cup fresh lemon juice
1 1/2 cups fresh blueberries
1 tablespoon all-purpose flour (for tossing berries)
1 1/2 cups powdered sugar, sifted (for glaze)
2-3 tablespoons fresh lemon juice (for glaze)
1 tablespoon whole milk or cream (for glaze)
Pinch of salt (for glaze)

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper, leaving an overhang on the sides.
In a medium bowl, whisk together 2 1/2 cups flour, baking powder, baking soda, and salt. In a small bowl, toss blueberries with 1 tablespoon flour until coated.
In a large bowl, beat softened butter and granulated sugar on medium-high speed for 2-3 minutes until light and fluffy.
Beat in eggs one at a time, then mix in vanilla, lemon zest, and 1/4 cup lemon juice.
With mixer on low, add dry ingredients in three parts, alternating with buttermilk in two parts, beginning and ending with dry ingredients. Mix just until combined.
Gently fold the flour-coated blueberries into the batter with a spatula.
Pour batter into prepared pan and spread evenly. Bake for 30-35 minutes, until golden and a toothpick inserted in the center comes out clean.
Cool cake in pan on a wire rack for at least 1 hour.
For the glaze, whisk powdered sugar, 2 tablespoons lemon juice, milk, and a pinch of salt until smooth. Add more lemon juice if a thinner glaze is desired.
Drizzle glaze over the completely cooled cake. Slice and serve.

Notes

For best results, use room temperature ingredients. Do not overmix the batter after adding flour. Coating blueberries in flour prevents sinking. Do not glaze the cake while warm. Frozen blueberries can be used without thawing; toss directly from the freezer in flour.

Nutrition

Serving Size: 15
Calories: 320
Sugar: 36
Sodium: 200
Fat: 11
Saturated Fat: 6
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 53
Fiber: 1
Protein: 4
Cholesterol: 60

Find it online: https://harmonymeal.com/lemon-blueberry-sheet-cake/