Bright lemon crumb • juicy blueberry pops • one-pan summer dessert
A tender lemon cake bakes up plush and golden, studded with blueberries and finished with a tart lemonade glaze that sets glossy and slice-clean.
Why You’ll Love It
- Sheet cake ease: One bowl, one pan—exactly what people search for with Recipe for Sheet Cake and Sheet Cake Recipes.
- Summer-fresh flavor: Real lemon zest and juice deliver the “sunshine” factor perfect for Easy Summer Desserts.
- Juicy berries, no sinking: A quick flour toss keeps blueberries suspended for a picture-perfect Simple Lemon Blueberry Cake.
- Glaze options: Classic lemon glaze or a bubbly 7UP lemonade glaze for that soda-shop vibe.
- Party-ready: Slices clean, travels well, and feeds a crowd—hello Signature Desserts energy.
Ingredients (notes only)
Cake Base
- All-purpose flour, baking powder, baking soda, fine salt—soft crumb with good lift.
- Granulated sugar—sweet but balanced.
- Melted butter + neutral oil—flavor plus moisture.
- Eggs—structure and shine.
- Greek yogurt or buttermilk—tenderizes and boosts lemon tang.
- Fresh lemon zest and juice—layered citrus.
- Vanilla extract—rounds the edges.
Blueberries
- Fresh or frozen (do not thaw); toss with a little flour to prevent sinking.
Glaze
- Powdered sugar + fresh lemon juice + zest.
- 7UP Option: Swap part of the juice for 7UP to nod to 7UP Lemon Sheet Cake and Toomers Lemonade Sheet Cake vibes.
Step-by-Step Instructions
- Heat & prep: Oven to 350°F / 175°C. Grease and parchment-line a 9×13-inch metal pan.
- Mix wet: In a large bowl whisk sugar, melted butter, oil, eggs, yogurt, lemon zest, lemon juice, and vanilla until smooth.
- Add dry: Sift in flour, baking powder, baking soda, and salt. Whisk just until no dry streaks remain.
- Blueberries: Toss berries with 1 Tbsp flour. Fold gently into batter.
- Bake: Spread evenly in pan. Bake 28–34 minutes until the top springs back and a tester comes out with a few moist crumbs.
- Glaze: Whisk powdered sugar with lemon juice to a thick, pourable ribbon. While cake is warm, poke a few tiny holes with a skewer and spread glaze to the edges.
- Set & slice: Cool until glaze is set, 30–40 minutes. Slice into 15–20 squares.
Pro Tips
- Zest first, then juice: You’ll capture the fragrant oils.
- Metal pan wins: Glass bakes slower and can overbrown edges.
- Don’t overmix: Stop as soon as flour disappears for a tender crumb.
- Even fruit: Scatter a handful of berries over the poured batter so the top looks studded.
- Extra glossy glaze: Add 1 tsp light corn syrup to the glaze if you like a lacquered finish.
Variations
- 7UP Lemon Sheet Cake: Replace ¼ cup lemon juice with 7UP in both batter and glaze; add a pinch of lemon extract.
- Toomer’s Lemonade Glaze: Make a sharp lemonade syrup (equal parts lemon juice and sugar simmered 1–2 minutes). Brush over the warm cake, then finish with a thin powdered-sugar glaze.
- Slow Cooker Dessert: Line a large slow cooker with parchment. Pour batter in, prop the lid with a clean towel to catch condensation, and cook High 1½–2½ hours until set at center. Glaze warm.
- Blueberry Swirl: Marble ⅓ cup blueberry jam over the batter before baking.
How to Serve
Chilled or room-temp squares topped with curls of lemon zest and a few fresh blueberries. For parties, add whipped cream and extra berries for a sundae-style bar.
Make Ahead & Storage
- Room temp: Airtight up to 2 days.
- Fridge: 4–5 days; the glaze stays snappy.
- Freeze: Unglazed squares up to 2 months; thaw, then glaze.
FAQs
Can I use frozen blueberries?
Yes—use straight from the freezer and toss with flour; add 2–3 extra minutes to the bake.
Why did my berries sink?
Batter was overmixed or too warm. Fold gently and toss berries with flour before adding.
Can I make cupcakes?
Yes—divide into lined muffin cups, bake 18–22 minutes; glaze tops.
Can I reduce the sugar?
You can cut cake sugar to ¾ cup and glaze sugar to 1 cup for a lighter option.
Simple Nutrition Table (estimate per 1 of 18 slices)
Calories 290 • Carbs 44g • Fat 10g • Protein 4g • Sugar 28g • Sodium 210mg
Lemon Blueberry Sheet Cake
Plush lemon sheet cake dotted with blueberries and finished with a zesty lemonade glaze. One bowl, one pan—perfect for summer gatherings and potlucks.
Ingredients
- 2 cups all-purpose flour (250 g)
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp fine sea salt
- 1 cup granulated sugar (200 g)
- 0.5 cup unsalted butter, melted and cooled slightly (113 g)
- 0.25 cup neutral oil (60 ml)
- 3 large eggs, room temp
- 0.75 cup Greek yogurt or buttermilk (180 g)
- 2 tbsp finely grated lemon zest (from 2–3 lemons)
- 0.25 cup fresh lemon juice (60 ml)
- 1 tsp vanilla extract
- 1.5 cups blueberries, fresh or frozen, tossed with 1 Tbsp flour (225 g)
- 1.5-2 cups powdered sugar (180–240 g)
- 3-4 tbsp fresh lemon juice
- 1 tsp lemon zest, plus extra for garnish
- 7UP option: Replace 2 Tbsp lemon juice with 2 Tbsp 7UP
Equipment
- 9×13-inch metal pan
- Parchment paper
- mixing bowls
- whisk
- skewer
Method
- Heat oven to 350°F / 175°C. Line a 9×13-inch metal pan with parchment and grease.
- In a large bowl whisk sugar, melted butter, oil, eggs, yogurt, lemon zest, lemon juice, and vanilla until smooth.
- Sift in flour, baking powder, baking soda, and salt; whisk just until combined.
- Fold in floured blueberries. Spread batter evenly in the pan.
- Bake 28–34 minutes until a tester shows a few moist crumbs.
- Whisk glaze ingredients to a thick, pourable consistency. Poke the warm cake with a skewer and spread glaze edge to edge.
- Cool until set, 30–40 minutes, then slice.
Nutrition
Calories: 290kcalCarbohydrates: 44gProtein: 4gFat: 10gSaturated Fat: 5gCholesterol: 55mgSodium: 210mgFiber: 1gSugar: 27g
Notes
Slow Cooker Desserts: Line crock with parchment, pour batter, towel under lid, cook High 1½–2½ hours, glaze warm. 7UP Lemon Sheet Cake: Swap in 7UP as noted for a soda-sparkled glaze. Pan swap: For half-sheet 13×18, double the recipe and bake 22–27 minutes. Gluten-free: Use a 1:1 GF baking blend.
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