Can I freeze Lemon Blueberry Sheet Cake?

Yes, this cake freezes well. Let the cake cool completely, then wrap individual slices or the entire cake tightly before freezing. For the best texture, freeze the cake without the glaze and add it after thawing.

How should I store Lemon Blueberry Sheet Cake?

Store the cake covered in the refrigerator for up to 4 days. The glaze stays freshest when chilled, and the blueberry flavor becomes even richer by the second day. Let slices sit at room temperature for a few minutes before serving.

Can I use frozen blueberries instead of fresh?

You can use frozen blueberries if needed. Add them straight from the freezer and toss them lightly with flour before folding them into the batter. This helps reduce excess moisture and keeps the berries from sinking too much.

What pairs well with lemon blueberry sheet cake?

This cake tastes wonderful with coffee, iced tea, or fresh lemonade. For dessert, try serving it with whipped cream or vanilla ice cream. A few extra lemon slices and blueberries on the plate also make it feel extra special.

Lemon Blueberry Sheet Cake That Stays Bright and Moist

Lemon Blueberry Sheet Cake

Print Recipe

A bright Lemon Blueberry Sheet Cake with soft lemon cake, fresh berries, and a simple citrus glaze for an easy crowd-friendly dessert.

Author: Sophia Mitchell
Prep Time: 20 Minutes
Cook Time: 45 Minutes
Total Time: 1 hour 5 minutes
Yield: 16 Servings 1 x 1x
Category: Dessert
Method: Baking

Ingredients

Scale

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoon salt
1 cup butter (2 sticks), softened
1 1/2 cups granulated sugar
Juice and zest of 2 lemons (about 1/4 cup lemon juice)
4 large eggs
1 cup buttermilk
2 teaspoons vanilla extract
1 1/2 cups fresh blueberries, tossed with 1 Tbs flour
For the glaze:
2 1/2 cups powdered sugar
1/3 cup lemon juice

Instructions

Heat the oven to 350 degrees F. Lightly grease a 9×13 baking dish, then add parchment paper with extra paper hanging over the two longer edges.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt until evenly combined.
In a large mixing bowl, beat the softened butter with the granulated sugar until the mixture looks pale and airy.
Add the eggs, vanilla extract, and buttermilk, then mix on low speed just until the batter comes together.
Add the flour mixture and blend only until the dry streaks disappear.
Mix in the lemon juice and lemon zest until the batter smells bright and fresh.
Fold in the flour-coated blueberries gently with a spatula so the berries stay mostly whole.
Spread the batter into the prepared 9×13 baking dish and smooth the top.
Bake for about 40-45 minutes, or until a toothpick inserted near the center comes out with moist crumbs.
Let the cake cool fully before adding the glaze.
Whisk the powdered sugar with the lemon juice until smooth, then drizzle it over the cooled cake.
Allow the glaze to set before slicing, then garnish with fresh fruit if desired.

Notes

Use the parchment overhang to lift the cooled cake from the pan for cleaner slices.
Coating the blueberries with 1 Tbs flour helps spread them through the batter more evenly.
The cake can be served from the baking dish or removed before glazing.
Let the cake cool completely before covering or glazing so extra moisture does not collect on top.

Keywords: Lemon Blueberry Sheet Cake, lemon blueberry cake, blueberry sheet cake, lemon dessert

Find it online: https://thekitchenfinesse.com/2026/05/19/lemon-blueberry-sheet-cake/