Lemon Blueberry Sheet Cake

This Lemon blueberry sheet cake is an indulgent treat. One to make when you have many to enjoy it. It’s full of eggs, butter and sugar. All the tasty things, no?

It’s a great recipe to brighten the cold days of January.

Lemon Blueberry Sheet Cake


  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 1 cup unsalted butter (2 sticks) softened
  • 1½ cups granulated sugar
  • 2 large lemons, zested and juiced (¼ cup juice, reserve any left for below)
  • 4 large eggs, room temperature
  • 1 cup milk + 1 tsp lemon juice
  • 2 tsp pure vanilla extract
  • 1½ cups blueberries + 1 Tbsp flour


Preheat oven to 350°. Lightly oil a 9×13″ glass baking pan.

Mix the flour, baking powder, baking soda, and salt together in a small bowl.

Add butter to a stand mixer bowl, beat until smooth. Add in sugar, beat until light, scraping the bowl well.

Add in the eggs, one at a time, beating each in.

Add the vanilla and milk, beating smooth. Scrape the bowl well to get the butter mixed in.

Add in the dry ingredients, beating in well. Scrape the bowl again.

Add the lemon juice and zest, stir in well.

Toss the blueberries with the flour, mix in gently by hand.

Scrape the batter into the prepared hand and place in oven.

Bake for 45 minutes and check with a toothpick in the middle. If it comes out clean, it is done.

Fresh blueberries will use less time than frozen berries. If you use frozen berries it may take up to 55 minutes for the baking.

Let cool fully on a wire rack before glazing.

Icing Glaze


  • 1½ cups powdered sugar
  • Lemon Juice (about 1 large lemon juiced)


Add powdered sugar to a small bowl, mix in lemon juice, 1 Tablespoon at a time, till it is smooth and spreadable. I used about 3 Tablespoons.

Spread over the cooled cake with an offset spatula.

Let glaze harden fully before serving.