Can I use frozen blueberries in this cake?

Yes, frozen blueberries work just fine. Don’t thaw them first—just toss them in a tablespoon of flour before folding them into the batter to prevent streaking and sinking. This keeps your Lemon Blueberry Sheet Cake light and even in texture.

How can I make the lemon flavor stronger?

If you love an extra punch of citrus, add more lemon zest or a touch of lemon extract. Freshly grated zest adds a bright, natural aroma that bottled juice can’t match.

Why did my cake turn out dense instead of fluffy?

A dense cake usually means the batter was overmixed or too much flour was added. Try measuring flour by spooning and leveling, and mix only until everything’s combined.

Can I make this cake ahead of time?

Definitely. You can bake it a day before serving. Just keep it covered and frost it right before your event for the best texture and flavor.

How should I store leftovers?

If unfrosted, you can leave it at room temperature for a day. Once frosted, refrigerate it and bring it to room temperature before serving to bring back its softness and lemony aroma.

Lemon Blueberry Sheet Cake – 5 Secrets to a Perfect, Moist Dessert

Description

A bright, moist, and flavorful Lemon Blueberry Sheet Cake that combines tangy lemon zest with juicy blueberries. Suitable for gatherings, potlucks, or a refreshing summer dessert.

Ingredients

Scale

2 cups plain flour
1 ½ tablespoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
2 tablespoons lemon zest
¼ cup newly squeezed lemon juice
¾ cup buttermilk
1 teaspoon pure vanilla extract
1 ½ cups fresh blueberries (tossed in 1 tablespoon flour)
1 ½ cups powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon melted butter
2 tablespoons cream cheese (optional for glaze)

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Instructions

Preheat the oven to 350°F and grease a 9×13-inch baking pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, then mix in lemon zest, lemon juice, vanilla, and buttermilk.
Fold the dry ingredients into the wet mixture until just combined.
Toss blueberries in flour and gently fold them into the batter.
Spread the batter evenly into the pan and smooth the top.
Bake for 28–32 minutes until golden and a toothpick comes out clean.
Let cool for 15 minutes before glazing.
Whisk powdered sugar, lemon juice, and melted butter to make the glaze, then drizzle over the cooled cake.

Notes

Toss blueberries in flour to prevent sinking.
For extra tang, add more lemon zest or a touch of lemon extract.
If using cream cheese glaze, refrigerate leftovers.
Can be baked a day ahead and glazed before serving.