There's nothing quite like the aroma of lemon blueberry sheet cake filling your kitchen on a sunny afternoon. The bright citrus mingling with sweet, jammy berries creates a scent so comforting, it practically calls everyone to the table before it even leaves the oven.

I first made this cake during a lazy summer weekend when I had a surplus of blueberries from the farmer's market. Paired with fresh lemon zest and a fluffy, buttery base, this cake became an instant classic in our home.

Moist, vibrant, and bursting with flavor, this easy sheet cake is perfect for everything from brunch to potlucks. Let me show you why it deserves a permanent place in your recipe rotation.

Why You'll Love This Lemon Blueberry Sheet Cake

Get ready to fall head over heels for this fruity, crowd-pleasing dessert. The combination of zesty lemon and sweet blueberries is refreshing and perfectly balanced.

First, this cake is incredibly easy to make. With one bowl for the batter and a simple whisked glaze, it comes together without any fancy techniques or tools. Perfect for beginner bakers or anyone short on time.

It’s also budget-friendly. Most of the ingredients are pantry staples, and fresh or frozen blueberries both work beautifully. It’s a great way to use what you already have at home.

This cake is perfect for feeding a crowd. Baked in a standard 9x13-inch pan, it yields plenty of slices—ideal for birthdays, showers, or weekend gatherings.

And finally, it's incredibly versatile. Dress it up with a tangy glaze, a dollop of whipped cream, or a scoop of vanilla ice cream. You can even swap the blueberries for other berries if needed.

Whether you’re serving it warm from the oven or chilled from the fridge, this cake delivers every time.

Ingredients Notes

The magic of this lemon blueberry sheet cake lies in its fresh, bright flavors and tender crumb. Each ingredient works in harmony to create a dessert that’s as beautiful as it is delicious.

All-purpose flour is the foundation of this recipe. It gives the cake structure while still allowing it to remain soft and fluffy. Be sure to measure it correctly by spooning it into your measuring cup and leveling it off.

Fresh lemon zest and juice provide the signature citrus zing. Don’t skip the zest—it’s where most of the lemon flavor comes from. I use the zest of two lemons and about ¼ cup of fresh juice for a balanced tang.

Blueberries, whether fresh or frozen, burst with juicy sweetness as the cake bakes. If using frozen, don’t thaw them beforehand to prevent streaking the batter. Tossing them in a little flour before folding them in helps prevent sinking.

Butter and sour cream are key to achieving that rich, moist texture. The butter adds depth of flavor, while the sour cream keeps everything incredibly tender. Greek yogurt can be used in a pinch, though the flavor may be slightly tangier.

Powdered sugar and lemon juice come together in the glaze, creating a sweet-tart finish that perfectly complements the cake. It’s poured over the top while the cake is still slightly warm, allowing it to soak in just enough to enhance every bite.

You’ll need a 9x13-inch baking pan, a zester or microplane for the lemons, and a hand mixer or stand mixer to make the batter extra smooth.

How To Make This Lemon Blueberry Sheet Cake

Making this cake is as simple as it is satisfying. Let’s walk through the steps so you can bake it with confidence.

Start by preheating your oven to 350°F and greasing a 9x13-inch pan. If you want easy cleanup and removal, line the pan with parchment paper, letting the sides hang over for a handy lifting tab.

In a large mixing bowl, cream together room-temperature butter and granulated sugar until light and fluffy. This step is key to incorporating air and creating a tender crumb. It usually takes about 3-4 minutes with a hand or stand mixer.

Add in your eggs, one at a time, mixing well after each addition. Then stir in the lemon zest, lemon juice, and vanilla extract. The mixture might look slightly curdled—don’t worry, that’s normal and will smooth out once the dry ingredients are added.

In a separate bowl, whisk together flour, baking powder, baking soda, and a pinch of salt. Add this to the wet ingredients in batches, alternating with the sour cream. Mix until just combined—overmixing can make the cake dense.

Gently fold in the blueberries, which have been lightly coated with flour. Pour the batter into the prepared pan, smoothing the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is still warm, whisk together powdered sugar and lemon juice to form the glaze. Drizzle it over the cake, allowing it to seep into the top and set slightly. Let the cake cool completely before slicing.

From start to finish, you’re looking at about an hour of total time, and the result is a soft, golden cake studded with juicy berries and kissed with lemon glaze.

Storage Options

This lemon blueberry sheet cake stores beautifully, making it a great make-ahead option.

Once fully cooled, cover the cake tightly with plastic wrap or store slices in an airtight container. It will stay fresh at room temperature for up to 2 days.

For longer storage, refrigerate the cake for up to 5 days. Be sure to bring it to room temperature before serving to restore its soft texture.

To freeze, wrap individual slices in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well for up to 2 months. Thaw overnight in the fridge or on the counter for a few hours.

When reheating, a quick zap in the microwave (10–15 seconds) brings back that fresh-from-the-oven warmth without drying it out.

Variations and Substitutions

One of the best parts about this recipe is how adaptable it is to your preferences or what you have on hand.

If blueberries aren’t your favorite or aren’t in season, try swapping them for raspberries, blackberries, or even a mix of berries. Each brings its own unique twist to the lemon base.

For a dairy-free version, use plant-based butter and non-dairy yogurt instead of sour cream. Just make sure they’re unsweetened and plain to maintain the flavor balance.

Add a bit of crunch with a streusel topping before baking. A simple mix of flour, sugar, and cold butter crumbled over the batter creates a delicious, bakery-style finish.

If you're out of lemons, bottled lemon juice can be used in a pinch, though fresh zest is harder to replicate. In that case, try adding a bit of lemon extract to boost the citrus flavor.

Feeling fancy? Add a layer of lemon curd between the cake and glaze for an extra burst of tangy sweetness. It’s a small step that makes a big impact.

No matter how you make it, this lemon blueberry sheet cake is the kind of dessert that invites creativity. Don’t be afraid to make it your own!