Sheet Pan Blueberry Lemon Pound Cake

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Moist pound cake bursting with fresh blueberries and lemon zest, baked on a sheet pan for simple slicing and sharing. This American-inspired recipe, ready in about 65 minutes, layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup, softened unsalted butter
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1/2 cup whole milk
• 2 tsp vanilla extract
• 2 tbsp lemon zest
• 1 1/2 cups fresh blueberries
• optional powdered sugar for dusting

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F. In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt until evenly combined.
2. Step 2: In a large bowl, use an electric mixer to cream 1 cup softened unsalted butter with 1 3/4 cups granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
3. Step 3: Add 4 large eggs one at a time to the butter mixture, beating well after each addition. Mix in 2 tsp vanilla extract and 2 tbsp lemon zest until fragrant.
4. Step 4: Reduce mixer speed to low and alternately add the flour mixture in three parts and 1/2 cup whole milk in two parts, beginning and ending with flour. Mix just until combined; do not overmix.
5. Step 5: Gently fold 1 1/2 cups fresh blueberries into the batter, coating them with flour to prevent sinking.
6. Step 6: Pour the batter evenly into a greased 9x13-inch sheet pan, smoothing the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean and the edges turn golden.
7. Step 7: Let the cake cool completely in the pan on a wire rack. Dust with powdered sugar before slicing into squares and serving.