Name: Lemon Blueberry Sheet Cake with Lemon Cream Cheese Frosting Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups (280g) all purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/3 cup (74g) butter, melted; 1/4 cup (50g) vegetable oil; 1 cup (210g) granulated sugar; 3 large eggs (150g), room temperature; 3/4 cup (180g) sour cream, room temperature; 2 teaspoons lemon flavoring; 2 tablespoons lemon juice; 2 tablespoons lemon zest; 1/3 cup (80g) buttermilk, room temperature; 1 1/2 cups (210g) blueberries (rolled in flour); 4 oz (114g) cream cheese, room temperature; 1/2 cup (110g) unsalted butter, room temperature; 3 cups (360g) powdered sugar; 1 1/2 tablespoons lemon juice

Jump to Recipe· 4.4 from 83 reviews

If you’re on the hunt for a bright, luscious dessert that feels like sunshine on a plate, look no further than this Lemon Blueberry Sheet Cake with Lemon Cream Cheese Frosting Recipe. Bursting with fresh blueberries and zesty lemon flavors, this cake combines moist, tender crumb with a tangy, smooth frosting that perfectly balances sweetness and tartness. It’s the kind of cake that feels special yet is incredibly simple to make, making it a go-to for gatherings, celebrations, or whenever you want to treat yourself. Let me walk you through why this Lemon Blueberry Sheet Cake with Lemon Cream Cheese Frosting Recipe will quickly become one of your all-time favorites.

Ingredients You’ll Need

A clear glass bowl holds a soft, creamy light yellow batter filling most of the bowl, with a large heap of fresh blueberries coated in white powder placed on the top left side of the batter. A gray spatula is resting inside the bowl on the left side, partially touching the batter and berries. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this cake is essential, each playing a unique role in creating the delightful texture, flavor, and color you’re aiming for. From flour and eggs to fresh blueberries and tangy lemon zest, these ingredients combine simply yet brilliantly.

All purpose flour (2 cups): The foundation that gives structure to your cake.
Baking powder (2 teaspoons): Helps the cake rise and become light and fluffy.
Salt (1/2 teaspoon): Balances and enhances the sweetness and lemon flavor.
Butter, melted (1/3 cup): Adds richness and moistness to the cake crumb.
Vegetable oil (1/4 cup): Keeps the cake tender and soft.
Granulated sugar (1 cup): Sweetens perfectly without overpowering the lemon.
Eggs, room temperature (3 large): Bind everything together and add lightness.
Sour cream, room temperature (3/4 cup): Adds moisture and a slight tang, making the cake moist.
Lemon flavoring (2 teaspoons): Boosts the lemon essence intensely.
Lemon juice (2 tablespoons): Injects fresh, natural citrus brightness.
Lemon zest (2 tablespoons): Provides aromatic oils that enhance the lemon flavor.
Buttermilk, room temperature (1/3 cup): Adds tenderness and subtle tanginess.
Blueberries (1 1/2 cups): Fresh bursts of juicy sweetness; rolling them in flour prevents sinking.
Cream cheese, room temperature (4 oz): Creates the luscious base for the frosting.
Unsalted butter, room temperature (1/2 cup): Ensures a creamy, smooth frosting texture.
Powdered sugar (3 cups): Sweetens and thickens the frosting perfectly.
Lemon juice (1 1/2 tablespoons): Adds a fresh, zesty kick to the frosting.

How to Make Lemon Blueberry Sheet Cake with Lemon Cream Cheese Frosting Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350 degrees Fahrenheit. Line a 9×13 inch pan with parchment paper and spray it lightly with cooking spray so your cake lifts out easily with clean cuts later.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. This ensures the leavening agent and salt are well distributed for an even rise and flavor balance.

Step 3: Combine the Wet Ingredients

In a large bowl, whisk the melted butter, vegetable oil, granulated sugar, eggs, sour cream, lemon flavoring, lemon juice, lemon zest, and buttermilk until smooth and creamy. Mixing these at once gives a luscious, tangy base for your cake that’ll keep it moist.

Step 4: Blend Wet and Dry Ingredients

Gently pour your dry mixture into the wet ingredients and fold just until the flour disappears. Be careful not to overmix here — you want that light, tender crumb, so mixing past this point can toughen the cake.

Step 5: Prepare and Fold in Blueberries

Roll the blueberries in a bit of flour (about 3 tablespoons) to help prevent them from sinking, then fold them gently into the batter for scattered juicy pops of flavor throughout the cake.

Step 6: Bake the Cake

Pour the batter into your prepared pan and spread it evenly. Bake for 28 to 35 minutes until the top is lightly golden, the edges deepen in color, and a toothpick inserted in the center comes out with a few moist crumbs.

Step 7: Cool Completely Before Frosting

Allow the cake to cool fully in the pan. Frosting a warm cake will cause your frosting to melt and slide off, so patience here guarantees luscious, smooth frosting coverage.

Step 8: Make the Lemon Cream Cheese Frosting

Using a hand mixer or stand mixer fitted with a paddle attachment, beat the cream cheese and butter on high speed until silky smooth. Add powdered sugar slowly and combine on low, scraping down the bowl as needed. Finally, beat in the fresh lemon juice on medium speed until the frosting becomes light, velvety, and fluffy.

Step 9: Frost and Decorate the Cake

Spread the frosting thickly and evenly over your cooled cake. For a pretty finishing touch, add extra lemon slices or fresh blueberries on top—both add visual appeal and a little extra zing.

How to Serve Lemon Blueberry Sheet Cake with Lemon Cream Cheese Frosting Recipe

The image shows a piece of blueberry lemon cake held by a woman's hand. The cake has two visible layers: the bottom layer is a light yellow, soft sponge dotted with whole and mashed blueberries that create deep purple spots. The top layer is a smooth, thick white frosting with some blueberries pressed into it. Around the cake slice lie loose blueberries and thin lemon slices scattered on a white marbled surface, adding bright blue and yellow pops of color to the scene. The texture of the cake looks moist and fluffy, while the frosting is creamy and smooth. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh lemon slices and a scattering of plump blueberries not only look beautiful but amplify the cake’s fresh flavors. If you want a touch of elegance, a light dusting of powdered sugar or a sprig of mint can be charming additions.

Side Dishes

This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for a nostalgic, indulgent treat. A cup of hot tea or freshly brewed coffee complements the citrus notes perfectly.

Creative Ways to Present

Try cutting the cake into elegant squares or fun triangles for a party platter. Serving it alongside fresh fruit salad enhances the freshness theme. For a modern twist, layer chunks of the cake and frosting parfait-style in clear glasses for individual servings that wow visually.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Lemon Blueberry Sheet Cake with Lemon Cream Cheese Frosting Recipe tightly covered at room temperature for up to a day to maintain moistness. For longer storage, refrigerate in an airtight container for up to five days to keep the frosting fresh.

Freezing

You can freeze the cake either frosted or unfrosted. For the best texture, freeze unfrosted for up to 4 months wrapped well with plastic wrap and foil. To freeze frosted cake, cover it tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving.

Reheating

When ready to serve chilled leftovers or thawed cake, let it sit at room temperature for about 30 minutes for optimal flavor and texture. Avoid microwaving as it might soften the frosting too much or make the cake dry.

FAQs

Can I use frozen blueberries for this Lemon Blueberry Sheet Cake with Lemon Cream Cheese Frosting Recipe?

Yes! Frozen blueberries work just fine, but be sure to thaw and drain them well. Toss them in flour as you would fresh to prevent them from bleeding into the batter and causing a blue streaky color.

What if I don’t have lemon flavoring? Can I skip it?

While lemon flavoring adds a concentrated lemon punch, you can skip it and rely on fresh lemon juice and zest alone. The cake will still be delightfully lemony, just a bit more natural in flavor.

Is there a way to make this cake dairy-free?

You can substitute dairy ingredients with plant-based alternatives—use vegan butter and cream cheese, and replace sour cream with coconut yogurt or another creamy dairy-free option. Flavor and texture might shift slightly, but it will still be delicious!

How do I prevent the blueberries from sinking?

Rolling the blueberries in a few tablespoons of flour before folding them into your batter is the key trick here. The flour coats them and helps keep them suspended evenly while baking.

Can I make this cake gluten-free?

Absolutely! Substitute the all purpose flour with a gluten-free flour blend that’s meant for baking. Make sure it includes xanthan gum or add some to aid in binding. Expect slightly different texture but the cake will taste just as vibrant.

Final Thoughts

This Lemon Blueberry Sheet Cake with Lemon Cream Cheese Frosting Recipe is a joy to bake and an even greater joy to eat. Bright, tangy, and beautifully moist, it never fails to bring smiles and compliments. Whether you’re sharing it with loved ones or indulging yourself, I promise you’ll keep coming back to this recipe season after season. So grab your ingredients and get ready for a cake that’s as cheerful as a sunny summer day!