Bright, zesty lemon meets juicy, bursting blueberries in this Easy Lemon Blueberry Sheet Cake Recipe that’s as simple as it is scrumptious. Whether you’re hosting a brunch, craving a sunny dessert, or just need a little midweek pick-me-up, this fluffy cake delivers all the fruity vibes. It’s tangy, sweet, and super soft—basically sunshine in sheet cake form. Trust me, you’re going to want to bookmark this one! This Lemon Blueberry Sheet Cake is one of those sheet cake recipes you’ll keep coming back to.
If you love fruity desserts, don’t miss our Summer Berry Peach Cheesecake—it’s another sunshine-sweet favorite!
Table of Contents
Why You’ll Love This Recipe
- Quick and beginner-friendly – minimal prep with maximum flavor
- One-pan wonder – bakes beautifully in a standard sheet pan
- Packed with flavor – lemon zest and fresh blueberries shine
- Perfect for sharing – easy to slice and serve
- Freezer-friendly – enjoy it now or save some sunshine for later
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Dessert |
| Difficulty | Easy |
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 12-15 |
Ingredients
- All-purpose flour – creates the soft, sturdy base
- Granulated sugar – adds sweetness and structure
- Baking powder – helps the cake rise light and fluffy
- Salt – enhances all the other flavors
- Lemon zest and juice – brings zing and brightness
- Unsalted butter – for richness and a tender crumb
- Eggs – bind everything together and add lift
- Sour cream or Greek yogurt – adds moisture and a slight tang
- Vanilla extract – a warm, balancing background note
- Fresh blueberries – juicy bursts of sweetness in every bite
Scroll to the bottom for the full printable recipe card!
How to Make Easy Lemon Blueberry Sheet Cake
Preheat and Prep
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13 inch sheet pan and line with parchment paper if you like easy removal.
Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt. Set this aside—we’ll come back to it soon.
Cream the Butter and Sugar
In another bowl, beat the softened butter and sugar together until light and fluffy. This step adds air and makes the cake super tender.
Add Eggs and Flavor
Beat in the eggs, one at a time. Then stir in the vanilla extract, lemon zest, and lemon juice. The mixture should smell amazing by now!
Combine and Add Blueberries
Alternately add the dry ingredients and sour cream to the wet ingredients, beginning and ending with the flour. Gently fold in the blueberries last, being careful not to crush them.
Bake and Cool
Spread the batter evenly into your prepared pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan before slicing.
Pro Tips for Success
- Toss the blueberries in a little flour before folding them in to prevent sinking.
- Don’t overmix the batter once the flour is added—gentle folds keep it light.
- Use room temperature ingredients for the best texture.
Flavor Variations
- Swap in raspberries or blackberries for a twist.
- Add a lemon glaze or dust with powdered sugar for extra flair.
- Mix in a handful of white chocolate chips for added indulgence.
- Try a 7UP Lemon Sheet Cake version by substituting sour cream with 7UP for a fizzy zing!
- Recreate the nostalgic Toomers Lemonade Sheet Cake flavor by increasing the lemon zest and adding lemonade concentrate.
Serving Suggestions
- Serve with whipped cream or a scoop of vanilla ice cream.
- Pair with hot tea or a cold glass of lemonade.
- Great for brunch spreads or potlucks.
- This Simple Lemon Blueberry Cake makes a stunning centerpiece!
Make-Ahead and Storage
You can make this cake a day in advance—just keep it covered at room temperature. The flavors deepen overnight!
Leftovers
Wrap leftover pieces tightly or store in an airtight container. They’ll stay fresh for up to 3 days.
Freezing
Freeze individual slices or the whole cake (without glaze) wrapped in plastic and foil. Keeps well for up to 2 months.
Reheating
Bring to room temp or warm briefly in the microwave for a just-baked feel.
FAQs
Can I use frozen blueberries?
Yes! Just don’t thaw them first to avoid excess moisture.
What’s the best way to zest a lemon?
Use a microplane or fine grater and avoid the bitter white pith.
Can I make this gluten-free?
Absolutely! Swap in a 1:1 gluten-free baking blend.
Is there a dairy-free option?
Yes, use plant-based butter and dairy-free yogurt for a similar result.
Is this one of those slow cooker desserts?
Nope, this one’s baked in a standard oven, but we’ve got more Slow Cooker Desserts on the blog if that’s your jam!
Is this a classic Lemon Sheet Cake Recipe?
Yes, with a fruity twist! It combines all the joy of a Lemon Sheet Cake Recipe with the pop of blueberries.
Is this a Recipe For Sheet Cake beginners can make?
Totally! This is one of the easiest Recipe For Sheet Cake options you’ll find.
Can I find more Sheet Cake Recipes like this?
Absolutely—stay tuned for more Sheet Cake Recipes right here on VibingRecipes!
Final Thoughts
This Easy Lemon Blueberry Sheet Cake is the kind of recipe that just makes people smile. It’s cheery, flavorful, and practically foolproof. So next time you’ve got some lemons and berries lying around, don’t just snack on them—turn them into something magical. Whether you’re after a Blueberry Sheet Cake Recipe or dreaming of Toomers Lemonade Sheet Cake, this one’s got your back. Bake a little sunshine, slice it up, and share it with someone you love. You’ll be glad you did!
Easy Lemon Blueberry Sheet Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch sheet pan and line with parchment paper if desired.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla, lemon zest, and juice.
- Alternately add dry ingredients and sour cream to the wet mixture, beginning and ending with flour. Gently fold in blueberries.
- Spread batter into pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan before serving.