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Slice of lemon blueberry sheet cake served with whipped cream
ChefMaster Emily

Easy Lemon Blueberry Sheet Cake

Bright, zesty lemon meets juicy blueberries in this fluffy and flavorful Easy Lemon Blueberry Sheet Cake. Simple to make, delicious to eat—perfect for brunches, gatherings, or whenever you need a sweet pick-me-up!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • all-purpose flour
  • granulated sugar
  • baking powder
  • salt
Wet Ingredients
  • unsalted butter softened
  • eggs
  • vanilla extract
  • lemon zest and juice
  • sour cream or Greek yogurt
Add-ins
  • fresh blueberries

Equipment

  • Sheet Pan
  • Mixer
  • Mixing Bowls

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch sheet pan and line with parchment paper if desired.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. 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.
  4. Alternately add dry ingredients and sour cream to the wet mixture, beginning and ending with flour. Gently fold in blueberries.
  5. 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.

Notes

Toss blueberries in flour to prevent sinking. Use room temp ingredients for the best texture. This cake is freezer-friendly and stays moist for days!