Can I use frozen blueberries instead of fresh in lemon blueberry sheet cake?

Yes, you can use frozen blueberries in lemon blueberry sheet cake. Do not thaw them before adding to the batter—just toss in flour and fold gently to prevent color bleeding and sinking.

Why did my blueberries sink to the bottom of my lemon blueberry sheet cake?

Blueberries sink when they aren’t coated in flour before mixing. Lightly tossing them in a tablespoon of flour helps them stay evenly distributed throughout your lemon blueberry sheet cake.

Can I make lemon blueberry sheet cake ahead of time?

Absolutely. This lemon blueberry sheet cake tastes even better the next day as the glaze soaks in. Store it covered at room temperature overnight for the best flavor and texture.

What can I substitute for buttermilk in lemon blueberry sheet cake?

You can make an easy buttermilk substitute by mixing 1 tablespoon of lemon juice or white vinegar with 1 cup of milk. Let it sit for 5 minutes, then use it in your lemon blueberry sheet cake batter.

How do I know when my lemon blueberry sheet cake is done baking?

Your lemon blueberry sheet cake is ready when a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden and slightly springy to the touch.

Can I turn this lemon blueberry sheet cake into cupcakes or round cakes?

Yes, this recipe adapts beautifully! Bake as 24 cupcakes for 20–22 minutes or divide the batter into two 9-inch round pans and bake for 30–35 minutes for perfect, moist results.

Lemon Blueberry Sheet Cake | Ultimate Fresh Dessert Recipe

Name: Lemon Blueberry Sheet Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1 1/4 tsp salt; 1 cup butter (softened); 1 1/2 cups sugar; Juice and zest of 2 lemons; 4 eggs; 1 cup buttermilk; 2 tsp vanilla; 1 1/2 cups blueberries (tossed with 1 Tbsp flour); Glaze: 2 1/2 cups powdered sugar + 1/3 cup lemon juice

Description

Moist lemon blueberry sheet cake with tangy lemon glaze — a quick and easy dessert for any season.

Ingredients

3 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1 1/4 tsp salt

1 cup butter (softened)

1 1/2 cups sugar

Juice and zest of 2 lemons

4 eggs

1 cup buttermilk

2 tsp vanilla

1 1/2 cups blueberries (tossed with 1 Tbsp flour)

Glaze: 2 1/2 cups powdered sugar + 1/3 cup lemon juice

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C) and prepare a 9×13 pan.

2. Whisk dry ingredients together.

3. Cream butter and sugar until fluffy.

4. Add lemon zest, juice, and eggs.

5. Alternate adding dry mix and buttermilk, then fold in blueberries.

6. Pour batter into pan and smooth top.

7. Bake 40–45 minutes until golden.

8. Whisk glaze and pour over warm cake.

9. Cool completely before serving.

Notes

You can use frozen blueberries (don’t thaw). For a richer glaze, add 2 Tbsp cream cheese. Store covered for up to 3 days.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 34g
Sodium: 220mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 5g
Cholesterol: 80mg