There's something magical about the scent of lemon and blueberries mingling together in the oven, filling your kitchen with a fresh, fruity aroma that's impossible to resist. The first time I baked this Lemon Blueberry Sheet Cake, my family hovered around the kitchen, waiting impatiently for the timer to ding.

This delightful cake combines the tartness of lemons with the juicy sweetness of blueberries, all wrapped up in a light, fluffy cake that’s perfect for any occasion. It’s quick, easy, and always a hit—whether you're serving it at a summer picnic or enjoying a slice with your morning coffee. Let’s dive right in and see why this cake deserves a spot in your regular baking rotation.

Why You'll Love This Lemon Blueberry Sheet Cake

Get ready to meet your new favorite dessert. This Lemon Blueberry Sheet Cake offers a perfect blend of flavors and convenience that will make it a regular in your recipe box.

First, it’s wonderfully easy to make. Unlike layered cakes that require precision and extra work, this sheet cake comes together in one pan with minimal fuss. The batter mixes up quickly, and the blueberries are gently folded in before baking, creating beautiful bursts of color and flavor.

This recipe is also budget-friendly. With simple pantry staples like flour, sugar, butter, and eggs, plus fresh or frozen blueberries, you won’t need to make a special trip to the store or break the bank.

Its versatility is another big win. You can serve it plain, dusted with powdered sugar, or topped with a light lemon glaze for extra zing. It works just as well for casual gatherings as it does for special occasions.

Finally, it's incredibly family-friendly. Even picky eaters tend to love the sweet-tart combination, and kids can easily help with mixing the batter or sprinkling the blueberries on top.

Whether you need a quick dessert for unexpected guests or a reliable recipe for your next bake sale, this cake delivers every single time.

Ingredients Notes

The magic of this Lemon Blueberry Sheet Cake comes from a handful of carefully selected ingredients that create its light, flavorful profile.

The base of this cake starts with all-purpose flour. It provides structure while keeping the crumb tender. For best results, make sure to spoon and level your flour rather than scooping directly from the bag to avoid packing too much into your measuring cup.

The star flavors come from fresh lemons. You'll need both the zest and the juice to infuse the batter with bright, citrusy notes. The zest is particularly important—it releases essential oils that give the cake its signature lemon aroma and flavor.

For sweetness and moisture, granulated sugar and unsalted butter work together beautifully. Creaming them creates a light, fluffy texture that carries the lemon and blueberry flavors perfectly throughout the cake.

The blueberries themselves can be either fresh or frozen. If using frozen, do not thaw them before adding to the batter, as this can prevent them from bleeding too much into the cake and turning the batter blue.

You’ll also need sour cream or Greek yogurt. This ingredient adds extra moisture and richness, ensuring the cake stays soft and tender even after a few days. It also balances out the tartness of the lemon and blueberries.

For equipment, a standard 9x13-inch baking pan works perfectly. You’ll also need a mixer (stand or hand), a few mixing bowls, a fine grater for the lemon zest, and a rubber spatula for folding in the blueberries gently.

How To Make This Lemon Blueberry Sheet Cake

Baking this cake is surprisingly simple and straightforward. Let’s walk through it together so you can achieve bakery-worthy results right in your own kitchen.

Start by preheating your oven to 350°F (175°C). Grease your 9x13-inch baking pan with butter or non-stick spray, and lightly dust it with flour to ensure the cake releases easily after baking.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures the leavening agents are evenly distributed, which helps the cake rise uniformly.

In a large mixing bowl, cream the butter and sugar together until the mixture is light and fluffy. This usually takes about 3-4 minutes on medium speed. Don’t rush this step—it helps incorporate air, which contributes to the cake’s light texture.

Next, add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract. The mixture may look slightly curdled at this stage, but that’s perfectly normal.

Alternate adding the dry ingredients and sour cream to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined after each addition to avoid overmixing, which can make the cake dense.

In a small bowl, toss the blueberries with a tablespoon of flour to keep them from sinking to the bottom of the cake. Gently fold the coated blueberries into the batter using a rubber spatula, being careful not to crush them.

Pour the batter into your prepared pan, smoothing the top with the spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden and spring back when touched.

Allow the cake to cool completely in the pan on a wire rack before serving. The total time, including preparation and baking, is just over an hour—perfect for a weekend treat or a last-minute dessert.

Storage Options

Storing this Lemon Blueberry Sheet Cake is simple and straightforward, making it a great make-ahead option.

If you plan to enjoy the cake within a couple of days, you can cover the pan tightly with plastic wrap or foil and leave it at room temperature. Just make sure the cake is completely cooled before covering to prevent condensation from making the top soggy.

For longer storage, the cake can be refrigerated for up to 5 days. Place it in an airtight container or wrap it well to keep it from drying out. The cool temperature will also help preserve the freshness of the blueberries.

You can also freeze individual slices or the entire cake for up to 3 months. Wrap the slices tightly in plastic wrap and then place them in a freezer-safe bag or container. This makes it easy to pull out a single serving whenever you crave a sweet treat.

When you're ready to enjoy frozen slices, simply thaw them overnight in the refrigerator or leave them at room temperature for an hour or two. You can also warm them slightly in the microwave for that just-baked taste.

Variations and Substitutions

One of the best parts about this Lemon Blueberry Sheet Cake is how adaptable it is to different tastes and dietary needs.

If you don’t have blueberries on hand, try substituting with raspberries or blackberries. Both pair beautifully with the lemon and provide a slightly different burst of flavor.

For a dairy-free version, substitute the butter with a plant-based alternative and use a dairy-free yogurt in place of the sour cream. Almond or oat milk yogurt works particularly well while still providing the necessary moisture.

If you're looking to cut down on sugar, you can reduce the granulated sugar by about ¼ cup without significantly affecting the texture or flavor of the cake. Just keep in mind the tartness of the lemon may come through a bit more.

You can also turn this sheet cake into a layer cake by dividing the batter between two 9-inch round pans and adjusting the bake time accordingly. Frost with a lemon cream cheese frosting for an extra decadent dessert.

Finally, consider adding a simple lemon glaze made from powdered sugar and lemon juice drizzled over the cooled cake. This adds a beautiful glossy finish and an extra punch of lemony sweetness.

Feel free to experiment and make this recipe your own—it’s forgiving, flexible, and always delicious no matter how you customize it.