Description

Lemon Blueberry Sheet Cake is a light, moist dessert perfect for summer gatherings. Made with all‑purpose flour, granulated sugar, butter, grape juice, fresh blueberries, and a tangy lemon glaze, this sheet cake bakes quickly in a 9×13 pan. The batter stays tender, while the glaze adds a glossy citrus finish. Ideal for brunches, picnics, or a casual family dessert, this easy recipe serves twelve and can be stored for several days. Serve with a spoonful of whipped cream for a richer taste and yum

Ingredients

Scale

2 cups all‑purpose flour
1½ cups granulated sugar
½ cup unsalted butter, softened
1 cup grape juice
3 large eggs
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon salt
1 cup fresh blueberries
1 cup powdered sugar
2 tablespoons lemon juice

Instructions

Preheat oven to 350°F (175°C) and grease a 9×13 inch pan.
Cream butter and sugar until light and fluffy.
Beat in eggs, then stir in grape juice and vanilla extract.
Whisk flour, baking powder, baking soda, and salt together.
Gradually add dry ingredients to wet mixture, mixing until just combined. Fold in blueberries.
Pour batter into pan and smooth the top.
Bake 25‑30 minutes until a toothpick comes out clean.
Cool completely, then drizzle glaze made from powdered sugar and lemon juice.

Notes

For best texture
use room‑temperature butter and eggs. Do not over‑mix after adding flour. Let the cake cool fully before glazing to prevent the glaze from sliding off.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 30g
Sodium: 200mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg

Keywords: Lemon Blueberry Sheet Cake, easy lemon cake recipe, blueberry sheet cake, summer desserts, quick lemon glaze, how to make sheet cake