Baking the Easy Lemon Blueberry Sheet Cake is a breeze! Follow these simple steps to ensure your cake comes out perfect:

1. Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9×13-inch sheet pan with butter or cooking spray.
2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt until well combined.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until creamy and light in color.
4. Add Eggs: Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next.
5. Incorporate Milk and Vanilla: Stir in the milk and vanilla extract until the mixture is smooth.
6. Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined—avoid overmixing!
7. Fold in Blueberries: Carefully fold in the fresh blueberries and lemon zest, distributing them evenly throughout the batter.
8. Pour Batter and Bake: Pour the batter into the prepared sheet pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool: Once baked, remove the pan from the oven and let it cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
10. Dust & Serve: Dust with powdered sugar if desired before slicing. Enjoy it fresh or store it for later!