Creating your Lemon Blueberry Sheet Cake is simple when you follow these clear steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch sheet pan.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
3. Mix Wet Ingredients: Add the yogurt, vegetable oil, eggs, lemon zest, and lemon juice to the butter and sugar mixture. Mix well until combined.
4. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt.
5. Mix Together: Gradually add the dry mixture to the wet ingredients, mixing gently just until combined. Do not overmix.
6. Fold in Blueberries: Gently fold in the blueberries to the batter. If using frozen blueberries, toss them in a bit of flour to prevent them from sinking.
7. Pour Batter into Pan: Pour the batter into the prepared sheet pan and spread evenly.
8. Bake: Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
10. Prepare the Glaze: While the cake cools, mix powdered sugar, lemon juice, and lemon zest for the glaze in a small bowl until smooth.
11. Drizzle the Glaze: Once the cake is fully cooled, drizzle the lemon glaze over the top generously.
12. Dust with Powdered Sugar: If desired, dust with extra powdered sugar for a lovely finish.

Now you have a beautifully baked Lemon Blueberry Sheet Cake that smells as incredible as it looks!