Sheet Pan Blueberry Lemon Pound Cake
Moist pound cake bursting with fresh blueberries and lemon zest, baked on a sheet pan for simple slicing and sharing. This american-inspired desserts 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Gently fold 1 1/2 cups fresh blueberries into the batter, coating them with flour to prevent sinking.
- 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.
- Step 7: Let the cake cool completely in the pan on a wire rack. Dust with powdered sugar before slicing into squares and serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Blueberry Lemon Pound Cake take to make?
Total time is about 65 minutes (15 min prep + 50 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Sheet Pan Blueberry Lemon Pound Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Sheet Pan Blueberry Lemon Pound Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Blueberry Lemon Pound Cake for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sheet Pan Blueberry Lemon Pound Cake?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
