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Lemon Blueberry Sheet Cake

Lemon Blueberry Sheet Cake

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • For the Cake:
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup unsalted butter softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • ¼ cup fresh lemon juice
  • 1 cup sour cream or Greek yogurt
  • 1 cup fresh or frozen blueberries tossed with 1 tablespoon flour
  • For the Lemon Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon milk optional, for thinning

Method
 

  1. Preheat Oven:
  2. Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper.
  3. Mix Dry Ingredients:
  4. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Cream Butter & Sugar:
  6. In another large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla, lemon zest, and lemon juice.
  7. Combine Wet & Dry:
  8. Alternate adding dry ingredients and sour cream to the butter mixture until smooth.
  9. Fold in Blueberries:
  10. Gently fold in the floured blueberries to keep them from sinking.
  11. Bake:
  12. Pour batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick comes out clean.
  13. Cool & Glaze:
  14. Let the cake cool completely. Whisk together powdered sugar and lemon juice, drizzle over the cooled cake, and sprinkle extra zest for a pop of color.

Notes

  • For a 7UP Lemon Sheet Cake variation, replace lemon juice with ½ cup 7UP and skip the sour cream.
  • Use Greek yogurt instead of sour cream for a lighter, tangy flavor.
  • Toss blueberries in flour to prevent them from sinking during baking.
  • Bake the batter in a slow cooker on low for 2–3 hours for a unique slow cooker dessert version.
  • Store the cake covered at room temperature for 2 days, or refrigerate for up to 5 days.