There's nothing quite like the vibrant burst of citrus mingling with the sweet juiciness of blueberries, all baked into a soft, tender cake. The Lemon Blueberry Sheet Cake fills your kitchen with a bright, fresh aroma that's instantly uplifting.

I first made this cake for a summer picnic when I needed something easy to transport yet impressive enough to share. Ever since, it's been my go-to for potlucks, birthdays, and even casual weekend treats. Its simplicity and crowd-pleasing flavor make it a recipe you'll return to again and again.

Let’s dive into why you’ll absolutely love making — and eating — this Lemon Blueberry Sheet Cake.

Why You'll Love This Lemon Blueberry Sheet Cake

Get ready to fall in love with this delightful dessert that combines the zing of lemon with the sweetness of blueberries in every bite.

First, it’s incredibly easy to prepare. You don’t need any fancy techniques or equipment — just a handful of simple steps, and you’ll have a gorgeous cake ready for any occasion.

Next, it’s wonderfully budget-friendly. With basic pantry staples like flour, sugar, butter, and eggs, plus some fresh lemons and blueberries, you can make a beautiful sheet cake without breaking the bank.

The flavor combination is unbeatable. The tartness of the lemon balances perfectly with the natural sweetness of the blueberries, creating a refreshing taste that’s not overly sweet or heavy.

Finally, this cake is versatile and forgiving. Whether you're using fresh or frozen blueberries, full-fat or low-fat sour cream, or even swapping in gluten-free flour, it adapts beautifully while still delivering amazing results.

Now that you know why this recipe is a keeper, let’s take a closer look at the ingredients that make it so special.

Ingredients Notes

The beauty of this Lemon Blueberry Sheet Cake lies in its fresh, simple ingredients, each one playing an important role in achieving the perfect balance of flavors and textures.

The all-purpose flour provides the structure for the cake, ensuring a tender but sturdy crumb that holds up well to the juicy blueberries. Be sure to measure it properly by spooning it into your measuring cup and leveling it off to avoid a dense cake.

The fresh blueberries are the stars of the show. I prefer using fresh blueberries for their firm texture and vibrant flavor, but frozen blueberries work well too — just be sure not to thaw them first to prevent bleeding into the batter.

The lemons bring that essential bright, zesty flavor. You’ll use both the zest and juice to fully capture the citrusy goodness. Organic lemons are ideal since you’ll be using the zest, but any fresh lemon will do.

The sour cream adds a wonderful richness and moisture to the cake, keeping it soft and tender without making it too dense. If you don’t have sour cream on hand, full-fat Greek yogurt makes an excellent substitute.

You’ll also need a stand mixer or hand mixer, a large mixing bowl, and a 9x13-inch sheet pan or baking dish. Make sure to grease and flour the pan well to ensure easy release after baking.

How To Make This Lemon Blueberry Sheet Cake

Baking this Lemon Blueberry Sheet Cake is a straightforward process, and I'll walk you through each step to ensure perfect results every time.

Start by preheating your oven to 350°F (175°C). While the oven heats, generously grease and flour your sheet pan or baking dish to prevent sticking. This small step makes a big difference when it comes time to slice and serve the cake.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that your leavening agents are evenly distributed, which helps the cake rise evenly without any dense pockets.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes on medium speed with a stand or hand mixer. Proper creaming incorporates air into the batter, giving the cake its light texture.

Next, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Follow with the lemon zest and lemon juice, blending until the mixture is smooth and fragrant.

Gradually alternate adding the dry ingredients and the sour cream to the butter mixture, beginning and ending with the dry ingredients. This method helps maintain the batter’s structure and prevents overmixing, which can lead to a tough cake.

Gently fold in the blueberries using a spatula, taking care not to crush them. This keeps the berries intact and evenly distributed throughout the batter, providing bursts of flavor in every bite.

Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting or serving.

Including prep and bake time, you’re looking at about an hour from start to finish. Once cooled, your kitchen will smell absolutely divine, and you'll have a gorgeous cake ready to serve.

Storage Options

Storing your Lemon Blueberry Sheet Cake properly ensures it stays moist and delicious for days.

At room temperature, the cake will stay fresh for up to two days if kept in an airtight container or tightly wrapped with plastic wrap. This makes it perfect for make-ahead events or casual snacking.

For longer storage, you can refrigerate the cake for up to five days. Be sure to keep it well-covered to prevent it from drying out or absorbing odors from the fridge.

If you want to keep the cake even longer, freezing is an excellent option. Wrap individual slices or the entire cake tightly in plastic wrap and then in aluminum foil. Freeze for up to three months, and thaw overnight in the refrigerator before serving.

When reheating, a few seconds in the microwave will bring back the cake’s softness and make it feel freshly baked again.

Variations and Substitutions

One of the joys of this recipe is how easily it adapts to different preferences and ingredients you might have on hand.

For a slightly different flavor profile, try swapping the lemon zest and juice with orange or lime. Each citrus fruit brings its own unique brightness that pairs beautifully with the blueberries.

If you’re looking for a dairy-free option, substitute the butter with plant-based margarine and the sour cream with a non-dairy yogurt. The texture will remain moist and fluffy while accommodating dietary needs.

To make it gluten-free, replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Many commercial blends work wonderfully in this recipe without compromising the cake’s texture.

For a richer topping, consider adding a lemon glaze or cream cheese frosting once the cake has cooled. A simple glaze of powdered sugar and lemon juice adds an extra pop of sweetness and shine.

Don’t be afraid to experiment. Baking should be fun and forgiving, and this recipe welcomes your personal touches and tweaks.