Table of Contents
I’ll share my story with you, and for every recipe article you write, include a short 100-word version of it with the recipe.
Quick 100-Word Lemon Blueberry Sheet Cake Recipe:
Preheat oven to 350°F. In a large bowl, whisk 2 cups flour, 1½ cups sugar, 1 tsp baking powder, and ½ tsp salt. In another bowl, beat 3 eggs, ½ cup melted butter, ½ cup milk, 2 tbsp lemon zest, and ¼ cup lemon juice. Combine wet and dry ingredients until smooth. Gently fold in 1½ cups fresh blueberries. Pour batter into a greased 9×13-inch pan. Bake 25–30 minutes until a toothpick comes out clean. Cool completely. Whisk 1 cup powdered sugar with 2 tbsp lemon juice to make glaze, then drizzle on cake. Slice and serve.
I’m so excited to welcome you to my little corner of the culinary world. I’m 40, a proud mom of two amazing kids, and a wife who loves turning our everyday meals into moments of joy and connection. I live in the heart of the United States, where family, flavor, and comfort food are at the center of my kitchen adventures. Amanda Lawson, owner of Yuumster, believes cooking with intuition, heart, and a bit of trial and error creates magic. From weeknight dinners to Slow Cooker Desserts and Easy Summer Desserts, I aim to make cooking approachable and playful. My kids love helping me stir, taste-test, and occasionally sneak a cookie. I believe anyone can cook with curiosity and a focus on flavor. Let’s cook, create, and celebrate every meal together!
Welcome to my Simple Lemon Blueberry Cake post! Today, I’m sharing a Recipe For Sheet Cake that bursts with zesty lemon and juicy berries. This Lemon Blueberry Sheet Cake brings a sunny twist to classic Sheet Cake Recipes. It rivals any 7up Lemon Sheet Cake or Toomers Lemonade Sheet Cake you’ve tried, while remaining effortless. Whether you’re hosting a backyard cookout, craving an Easy Summer Dessert, or testing a new Lemon Sheet Cake Recipe, you’ll love how this cake turns ingredients into smiles. Ready to bake?
Lemon Blueberry Sheet Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper if desired.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, combine eggs, melted butter, milk, lemon zest, and lemon juice. Whisk until smooth.
- Pour wet ingredients into the dry ingredients. Stir until just combined; do not overmix.
- Gently fold in blueberries, coating them lightly in flour if using frozen berries.
- Pour batter into prepared pan and smooth the top with a spatula.
- Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
- While cake bakes, whisk powdered sugar and lemon juice together to form a smooth glaze.
- Let cake cool for 5 minutes, then drizzle glaze over the warm surface.
- Allow glaze to set, slice, and serve. Enjoy your Lemon Blueberry Sheet Cake!
Nutrition
Notes
Tried this recipe?
Let us know how it was!The Story & Inspiration Behind Lemon Blueberry Sheet Cake
A Personal Memory
Last July, my family and I headed to our local farmers’ market. We stumbled upon a stall overflowing with fresh blueberries and organic lemons. Immediately, I pictured a bright, tangy Sheet Cake Recipes mashup. Back home, the kids watched wide-eyed as I zested lemons and gently stirred blueberries into batter. When the cake emerged warm and aromatic, my daughter declared it “summer in a pan.” Since then, every time I bake this Lemon Blueberry Sheet Cake, I remember that sunlit morning and the way berries popped against a lemony backdrop. It brings back the excitement of a market find and the joy of simple pleasures.
Why This Recipe Matters
This Lemon Blueberry Sheet Cake matters because it transforms everyday ingredients into an unforgettable dessert. Furthermore, it offers a lighter alternative to dense cakes while maintaining flavor. You can adapt it into a gluten-free Lemon Sheet Cake Recipe or even a vegan version with plant-based swaps. In addition, it complements Slow Cooker Desserts and pairs beautifully with iced tea on a hot afternoon. Whether you seek a Simple Lemon Blueberry Cake or a new twist on Toomers Lemonade Sheet Cake, this recipe stands out for its balance of tart and sweet. Above all, it celebrates fresh produce and homemade warmth.
Ingredients & Instructions
Ingredients You Need for Lemon Blueberry Sheet Cake
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 1½ cups |
| Baking powder | 1 tsp |
| Salt | ½ tsp |
| Eggs | 3 large |
| Unsalted butter, melted | ½ cup (1 stick) |
| Milk | ½ cup |
| Lemon zest | 2 tbsp |
| Lemon juice | ¼ cup |
| Fresh blueberries | 1½ cups |
| Powdered sugar (for glaze) | 1 cup |
| Extra lemon juice (for glaze) | 2 tbsp |
Step-by-Step Instructions for Lemon Blueberry Sheet Cake
- Preheat your oven to 350°F and grease a 9×13-inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, beat the eggs lightly, then add melted butter, milk, lemon zest, and lemon juice.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Fold in blueberries gently to avoid bursting them.
- Transfer batter into the prepared pan, smoothing the top evenly.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely on a wire rack.
- For the glaze, whisk powdered sugar with lemon juice until smooth, then drizzle over the cooled cake.
- Slice into squares and serve. Enjoy your Easy Summer Dessert!
Tips, Variations, and Serving Ideas
Smart Swaps & Variations
You can customize this Lemon Blueberry Sheet Cake in many ways. For a lighter twist, swap half the butter for Greek yogurt or applesauce. If you love the fizzy flair of a 7up Lemon Sheet Cake, replace the milk with club soda. To make a vegan version, use flax eggs and non-dairy milk. For a lower-carb option, try almond flour and a sugar substitute. Additionally, you can stir in raspberries or blackberries instead of blueberries to create a mixed-berry Sheet Cake Recipe. Each variation maintains the zesty charm while catering to dietary needs.
Serving Suggestions
Serve this cake slightly warm or chilled. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For brunch, offer alongside fresh fruit salad and a glass of iced lemonade—channeling a Toomers Lemonade Sheet Cake vibe. Store leftovers in an airtight container at room temperature for up to two days, or refrigerate for up to four days. You can also freeze individual slices for up to a month; just thaw at room temperature. Whether you meal-prep for a picnic or accent a summer potluck, this Simple Lemon Blueberry Cake fits right in.
Health Benefits of Lemon Blueberry Sheet Cake
This Lemon Blueberry Sheet Cake not only tastes divine but also delivers nutritional perks. Blueberries pack antioxidants and fiber, supporting heart health and digestion. Lemons contribute vitamin C, which boosts immunity and promotes healthy skin. By using modest sugar and adding fresh fruit, this cake strikes a balance between indulgence and wellness. If you opt for whole-grain flour or a sugar substitute, you further reduce refined carbs, making it friendlier for balanced diets. Moreover, substituting part of the butter with Greek yogurt or applesauce introduces protein and reduces saturated fat. While still a dessert, this recipe ties into a lifestyle that values fresh ingredients and mindful treats. So, whether you follow a balanced diet, enjoy Easy Summer Desserts, or explore Slow Cooker Desserts later, this cake aligns with your health goals.
Conclusion
I hope this Lemon Blueberry Sheet Cake inspires you to bake something bright and berry-filled. This recipe combines the best of classic Sheet Cake Recipes with fresh blueberries and zesty lemon, making it perfect for family gatherings, potlucks, or a simple afternoon snack. You can tweak it into a 7up Lemon Sheet Cake variant, a gluten-free Lemon Sheet Cake Recipe, or even a vegan delight. Most importantly, each bite celebrates fresh flavors and the warmth of homemade desserts. So gather your ingredients, preheat your oven, and get ready to share sweetness. Let this Lemon Blueberry Sheet Cake bring joy, connection, and that unmistakable taste of summer to your table.
Follow me on Pinterest for recipes that feel like home.
FAQs About Lemon Blueberry Sheet Cake
Can I use frozen blueberries instead of fresh?
Yes, you can. Toss frozen blueberries in a bit of flour before folding them in to prevent sinking. They may release extra moisture, so bake a few minutes longer if needed.
How do I store leftovers?
Store cooled cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. You can also freeze slices for up to a month.
Can I make this cake ahead of time?
Absolutely. Bake the cake a day in advance, cool completely, then glaze and store. It stays fresh and actually mellows the lemon-blueberry flavor.
Is this recipe adaptable for dietary restrictions?
Yes. Swap part of the flour for almond flour to lower carbs, or use flax eggs and non-dairy milk for a vegan version. You can also reduce sugar or use a sugar alternative.
