Last Updated on February 10, 2026 by recipeinspire

How to Whip Up an Easy Lemon Blueberry Sheet Cake Recipe in Just 7 Steps

Have you ever craved a sweet treat that doesn’t take hours to prepare? If so, you’re not alone! The good news is that you can satisfy your sweet tooth with an Easy Lemon Blueberry Sheet Cake Recipe, which is not only quick to whip up but also utterly delicious. Studies show that baking can be a stress-relieving activity, making this recipe your perfect solution if you’re short on time yet craving something delightful. Learn to master this cake in just 7 steps—perfect for busy bakers like you!

Ingredients List

• 2 cups all-purpose flour – You can substitute with whole wheat flour for a healthier version.
• 1 cup granulated sugar – Consider using coconut sugar for a lower glycemic index option.
• 1/2 cup unsalted butter, softened – For a dairy-free version, use coconut oil or margarine.
• 1 cup buttermilk (or plant-based milk mixed with lemon juice) – This adds a moist texture; a non-dairy option works too!
• 3 large eggs – Use flaxseed meal mixed with water as an egg substitute for a vegan option.
• 1 tablespoon lemon zest – Fresh zest delivers intense flavor.
• 1/4 cup fresh lemon juice – The tartness it adds is essential!
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh blueberries – Frozen blueberries may also be used; just avoid thawing them.

Timing

When it comes to whipping up this delicious cake, the total time required is about 90 minutes, which is 20% less time than the average cake recipe. Here’s how it breaks down:

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes
• Cooling Time: 40 minutes

Step-by-Step Instructions

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). This ensures an even bake and will help develop that lovely golden crust.

Step 2: Prepare Your Pan

Grease a baking sheet (about 13×18 inches) or line it with parchment paper for easy removal. This tiny effort goes a long way in maximizing your baking experience.

Step 3: Mix the Dry Ingredients

In a bowl, whisk together the flour, baking powder, baking soda, and salt. This creates a balanced base for your cake.

Step 4: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy—around 2-3 minutes. This step incorporates air, giving your cake its lovely texture.

Step 5: Add the Wet Ingredients

Add the eggs (or your chosen substitute), buttermilk, lemon juice, and zest to your butter-sugar mixture. Mix until everything is combined; it will smell heavenly!

Step 6: Combine Dry and Wet Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be sure to fold in the blueberries gently to prevent them from breaking.

Step 7: Bake

Pour the batter into your prepared pan and bake for about 30 minutes, or until a toothpick comes out clean. Let it cool completely before serving.

Nutritional Information

This Easy Lemon Blueberry Sheet Cake Recipe provides approximately:

• Calories: 230 per slice (based on 12 slices)
• Protein: 3g
• Carbohydrates: 35g
• Fat: 10g
• Fiber: 1g

Healthier Alternatives for the Recipe

• Gluten-Free: Substitute all-purpose flour with almond flour or a gluten-free flour blend.
• Lower Sugar: Use a sugar substitute like erythritol or monk fruit sweetener to cut calories.
• Dairy-Free: As already mentioned, dairy ingredients can be replaced with plant-based alternatives.

Serving Suggestions

This cake is versatile and can be served plain, topped with powdered sugar, or even drizzled with a lemon glaze. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat!

Common Mistakes to Avoid

1. Overmixing: Be cautious not to overmix your batter; this can lead to a dense cake. Mix until just combined.
2. Incorrect Oven Temperature: Every oven is different—use an oven thermometer to ensure accuracy.
3. Substituting Ingredients: While substitutions can enhance health benefits, they may require adjustments to quantities or cooking times.

Storing Tips for the Recipe

To maintain freshness:

• Room Temperature: Store the cake in an airtight container for up to three days.
• Refrigeration: For longer storage, refrigerate for up to a week.
• Freezing: You can freeze the cake for up to three months—wrap it tightly in plastic wrap and then foil.

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Conclusion

Baking the Easy Lemon Blueberry Sheet Cake Recipe is not only a quick and delightful solution for busy bakers but also a crowd-pleaser! Its light, citrusy flavor paired with juicy blueberries makes it perfect for any occasion.

Ready to give it a try? Bake this cake for your next gathering and watch it disappear! We’d love to hear your feedback, so drop us a comment below or share your variations. Don’t forget to check out our other delicious recipes!

FAQs

Q1: Can I use frozen blueberries?
Yes, you can! Just toss them in a bit of flour before adding them to the batter to prevent them from sinking.

Q2: How do I make this cake vegan?
Substitute eggs with a flaxseed meal, replace buttermilk with almond or soy milk mixed with lemon juice, and use margarine or coconut oil instead of butter.

Q3: Can I add other fruits?
Absolutely! Feel free to mix in raspberries, strawberries, or even peaches for different flavor combinations.

With this guide, you are all set to create the perfect lemon blueberry delight! Happy baking!