Go Back

Lemon Blueberry Sheet Cake

Lemon blueberry sheet cake made with a tender, buttery crumb and a thick lemon cream cheese frosting. Baked as a golden sheet cake in a pan, then finished with fresh blueberries and lemon zest curls.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
cooling 30 minutes
Total Time 1 hour 20 minutes
Servings: 20 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the lemon blueberry cake
  • 3 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 1 cup butter softened
  • 2 cup granulated sugar
  • 4 eggs large
  • 2 tbsp lemon zest
  • 3 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 2 cup fresh blueberries tossed in 1 tablespoon flour
For the lemon cream cheese frosting
  • 16 oz cream cheese softened
  • 1 cup butter softened
  • 5 cup powdered sugar
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 0.25 fresh blueberries for garnish
  • 1 tsp lemon zest for garnish

Equipment

  • 1 sheet pan

Method
 

Bake the lemon blueberry cake
  1. Preheat the oven to 350°F. Grease a 12x18 sheet pan or two 9x13 pans and line with parchment (so the cake lifts out cleanly).
  2. Beat the butter and granulated sugar until fluffy. This should look lighter in color and feel airy when you scrape the bowl.
  3. Add the eggs, lemon zest, lemon juice, and vanilla extract, then mix until combined. Pause and scrape the bowl so no streaks of egg remain.
  4. In alternation, mix in the flour mixture and the buttermilk. Stop mixing as soon as the batter looks smooth and no dry flour pockets remain.
  5. Fold in the flour-tossed fresh blueberries. The berries should be distributed without overmixing.
  6. Spread the batter evenly in the prepared pan. Smooth the top so it bakes uniformly.
  7. Bake for 25-30 minutes at 350°F, until a toothpick comes out clean. The edges should be lightly golden and the center should spring back when gently pressed.
  8. Cool completely before frosting. Let it cool on the pan so the frosting stays thick and doesn’t melt into the crumb.
Make and finish with lemon cream cheese frosting
  1. Beat the cream cheese and butter until smooth. Keep going until there are no lumps and the mixture looks glossy.
  2. Add powdered sugar, lemon juice, and lemon zest, then beat until fluffy. Scrape the bowl to fully incorporate the dry sugar.
  3. Spread the frosting generously over the cooled cake. Use an offset spatula or the back of a spoon for a smooth, even layer.
  4. Scatter fresh blueberries and lemon zest curls over the frosted top before serving. Aim for an even blanket of berries with visible zest curls across the surface.

Notes

Pro tip: Toss blueberries with 1 tablespoon of flour before folding in—this helps prevent purple streaks and keeps the berries from sinking. Store covered in the refrigerator up to 5 days; for best texture, bring slices to room temperature for 20 minutes before serving. Freeze frosted slices for up to 2 months (wrap tightly); thaw overnight in the fridge. Dietary swap: Use a 1:1 gluten-free all-purpose flour blend in place of all-purpose flour for a gluten-free version (check that your blend includes xanthan gum).