The Ultimate Lemon Blueberry Sheet Cake (Easy, From-Scratch Recipe)

Few desserts vanish faster at my house than a warm lemon blueberry sheet cake. Picture a golden crumb that stays moist for days, bright bursts of real lemon, and blueberries tucked into every slice. This old-fashioned cake feels right at home on a picnic table, birthday buffet, or quiet Sunday afternoon.

In this guide, you’ll get a step-by-step recipe straight from my own kitchen, plus simple twists for bakers who like to personalize their bakes. I also tackle the questions readers send me most—so whether you wonder about frozen berries or storage, the answers are here. Grab your apron and let’s get started.

Craving more one‑pan crowd‑pleasers? Head over to our Ultimate Guide to Sheet & Snack Cakes for the full collection and all the pro tips in one place.

Why You’ll Love This Recipe

Moist & Tender Crumb
This cake stays soft and fresh for days thanks to a blend of buttermilk and sour cream. The duo adds richness and moisture, giving you that bakery-quality bite without needing any complicated tricks.

Bright & Zesty Lemon Flavor
Before the sugar even hits the mixer, it’s rubbed with fresh lemon zest. This small step wakes up the oils in the zest and gives the cake a real citrus punch—way better than bottled juice alone.

The Perfect Lemon Cream Cheese Frosting
Thick, tangy, and smooth. That’s how frosting should be, and this one delivers. It’s the classic topping for a reason—it balances the sweetness and adds a creamy layer that finishes the cake beautifully.

No-Sink Blueberries
You won’t find all your berries huddled at the bottom. Tossing them in a bit of flour and using a thicker batter keeps them suspended evenly throughout, so every slice has that juicy blueberry pop.

Key Ingredients You’ll Need

For the From-Scratch Lemon Cake

• All-Purpose Flour (3 cups + 1 tablespoon)
  The base of the cake. The extra tablespoon is for dusting the blueberries so they don’t sink.
• Baking Powder & Baking Soda
  Two teaspoons of baking powder and half a teaspoon of baking soda give the cake its lift and tender texture.
• Kosher Salt (1 teaspoon)
  Balances the sweetness and enhances flavor.
• Unsalted Butter (1 cup / 2 sticks, softened)
  Adds richness and creates a soft crumb when creamed with sugar.
• Granulated Sugar (2 cups)
  Sweetens the cake and carries the lemon zest for maximum flavor.
• Large Eggs (4, room temperature)
  These provide structure and help bind everything together.
• Vanilla & Lemon Extract (2 tsp + 1½ tsp)
  Adds depth and boosts the citrus profile.
• Fresh Lemon Zest & Juice (2 Tbsp zest + ¼ cup juice)
  Zest brings the brightness; juice adds fresh acidity that complements the sweet berries.
• Buttermilk (1 cup) + Sour Cream (½ cup), both room temperature
  This combo keeps the cake moist and gives it a light, melt-in-your-mouth texture.
• Fresh Blueberries (1½ cups)
  The star of the show. Fresh is best for texture and appearance.

For the Cream Cheese Frosting

• Cream Cheese (8 oz, full-fat, brick-style)
  Use block cream cheese for structure—not the tub kind. It keeps the frosting thick and creamy.
• Unsalted Butter (½ cup, softened)
  Helps whip the frosting into a light, spreadable consistency.
• Powdered Sugar (3–4 cups, sifted)
  Sifting prevents clumps and makes the frosting silky.
• Fresh Lemon Juice & Zest (2 tsp juice + 1 tsp zest)
  Adds tang and brightness that cuts through the sweetness.
• Pinch of Kosher Salt
  Just enough to balance the flavor.

How to Make Lemon Blueberry Sheet Cake (Step-by-Step)

1. Prep the Pan and Oven
Set your oven to 350°F (175°C). Grease a 9×13-inch baking pan, then line it with parchment paper, leaving extra on the long sides so you can lift the cake out later.

2. Mix the Dry Ingredients
In a medium bowl, whisk together 3 cups of flour, baking powder, baking soda, and salt. This gives the cake an even rise and light texture.

3. Activate the Lemon Zest
In a large bowl, combine the sugar and lemon zest. Use your fingers to rub them together until the sugar turns pale yellow and smells intensely lemony. This trick infuses the sugar with natural oils for bigger flavor.

4. Cream the Butter and Sugar
Add the softened butter to your lemon sugar. Beat on medium-high for 3–5 minutes until the mix looks light and fluffy. This step builds air into the batter.

5. Add Eggs and Extracts
Crack in the eggs one at a time, mixing well between each. Then stir in the vanilla and lemon extracts.

6. Alternate the Wet and Dry
On low speed, add the flour mixture in three parts, alternating with the buttermilk and sour cream in two parts. Start and end with the flour. Mix only until everything is just combined—no overmixing.

7. Coat the Blueberries
Toss the blueberries in the remaining tablespoon of flour. This helps keep them suspended evenly in the batter instead of sinking.

8. Fold in the Berries and Bake
Use a spatula to gently fold the coated blueberries into the batter. Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

9. Cool Completely
Let the cake cool in the pan on a wire rack. Do not frost it until it’s completely cool, or the frosting will melt and slide.

10. Make the Frosting
Beat the cream cheese and butter together until smooth. Add 3 cups of sifted powdered sugar and mix on low until combined. Increase the speed and beat until fluffy. Add the lemon juice, zest, and salt. Adjust the thickness by adding more sugar if needed.

11. Frost the Cake
Spread the frosting over the fully cooled cake. For a clean look, smooth the top and garnish with extra zest or a few fresh blueberries if you like.

Popular Recipe Variations

For a Bakery-Style Touch: Add Lemon Curd

Want to take the lemon flavor up a notch? Once the cake is fully cooled, spread a thin layer of lemon curd over the surface before adding the cream cheese frosting. It adds a burst of tart lemon that pairs beautifully with the sweet berries and creamy topping.

The Easy Cake Mix Shortcut

Short on time? Start with a boxed lemon cake mix. Prepare it according to the package instructions, but stir in 1 tablespoon of fresh lemon zest to boost the flavor. Fold in the blueberries (tossed in flour) just before baking. It’s a faster route to great flavor with less prep.

Frequently Asked Questions (FAQ)

How to Store Your Cake

Once the cake is frosted and fully cooled, cover it tightly with plastic wrap or place it in an airtight container. Store it in the refrigerator because of the cream cheese frosting. It will stay fresh and moist for up to 5 to 7 days.

If you’d like to make it ahead, bake the cake a day in advance and wait to frost it until the day you plan to serve. The unfrosted cake can be wrapped tightly in plastic and stored at room temperature overnight.

For longer storage, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and then foil. It will keep in the freezer for up to 2 months. Thaw overnight in the fridge, then bring to room temperature before frosting and serving.

Printable Recipe Card

Lemon Blueberry Sheet Cake (From Scratch)

Yield: 12 - 16 servings

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hour 5 minutes

Moist, zesty, and packed with fresh blueberries—this easy sheet cake is topped with a tangy lemon cream cheese frosting. Perfect for any occasion.

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Ingredients

For the Cake:

• 3 cups all-purpose flour
• 1 tablespoon all-purpose flour (for blueberries)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 2 tablespoons lemon zest
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1½ teaspoons lemon extract
• ¼ cup fresh lemon juice
• 1 cup buttermilk, room temperature
• ½ cup sour cream, room temperature
• 1½ cups fresh blueberries

For the Frosting:

• 8 oz full-fat brick cream cheese, softened
• ½ cup unsalted butter, softened
• 3–4 cups powdered sugar, sifted
• 2 teaspoons lemon juice
• 1 teaspoon lemon zest
• Pinch of kosher salt

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch pan and line with parchment paper.
2. Whisk flour, baking powder, baking soda, and salt. Set aside.
3. Rub lemon zest into sugar until fragrant. Cream butter and lemon sugar until fluffy.
4. Beat in eggs one at a time. Add vanilla and lemon extracts.
5. Mix in flour mixture and buttermilk/sour cream alternately, starting and ending with flour. Do not overmix.
6. Toss blueberries with 1 tbsp flour. Fold them gently into batter.
7. Spread batter in prepared pan. Bake 40–45 minutes or until a toothpick comes out with moist crumbs.
8. Cool completely in the pan.
9. For frosting: Beat cream cheese and butter until smooth. Add powdered sugar gradually. Mix in lemon juice, zest, and salt.
10. Frost cooled cake. Garnish with extra blueberries or zest if desired.

Storage: Store covered in the fridge for up to 7 days. Unfrosted cake can be frozen for up to 2 months.

Notes

• Room Temperature Ingredients: Butter, eggs, buttermilk, and sour cream blend more easily and give a better texture when not cold.
• Don't Overmix: Overmixing can make the cake dense. Mix just until the dry ingredients disappear.
• Flour the Berries: Tossing blueberries in flour helps keep them from sinking to the bottom.
• Use Fresh Lemons: Zest and juice from fresh lemons deliver brighter flavor than bottled.
• Storage: Refrigerate because of the cream cheese frosting. Best enjoyed within 5 days.

Nutrition Information:

Yield: 16 Serving Size: 1 square
Amount Per Serving: Calories: 408Total Fat: 25.2gCarbohydrates: 46.8gProtein: 5.9g

This nutritional information is based on general calculations and ingredients listed in the recipe. It is provided as a courtesy and may not be 100% accurate. Always consult your preferred nutrition calculator or a registered dietitian for precise dietary needs.

Final Thoughts

If you’re looking for a crowd-pleasing dessert that’s bright, moist, and full of fresh flavor, this lemon blueberry sheet cake checks every box. It’s simple to make, easy to serve, and always gets rave reviews. Whether you’re baking for a summer potluck or just want a reliable go-to cake that never fails, this recipe delivers every time.

Bake it once, and you’ll keep coming back. Don’t forget to bookmark it, share it with fellow bakers, and drop your questions or results in the comments. Happy baking!

Love This Recipe? Discover More Sheet & Snack Cake Favorites

If this Lemon Blueberry Sheet Cake hit the spot, don’t miss The Ultimate Guide to Sheet & Snack Cakes. Inside you’ll find crowd‑pleasing classics, creative twists, and foolproof frosting tips—from Strawberry Cheesecake Dump Cake to Lemon Blueberry. There’s a one‑pan wonder for every occasion, and this guide will help you pick the next one.