Description
This Lemon Blueberry Sheet Cake is a delightful and moist dessert bursting with fresh lemon and blueberry flavors. It features a tender crumb enriched with sour cream and buttermilk, topped with a creamy lemon cream cheese frosting. Perfect for gatherings or as a refreshing treat during warmer months, this cake combines citrusy zest and juicy blueberries in every bite.
Ingredients
Cake 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)
Frosting Ingredients
- 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
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit. Line a 9×13 inch pan with parchment paper and spray the paper with cooking spray to ensure the cake comes out cleanly when slicing and serving.
- Mix dry ingredients: In a medium bowl, whisk all purpose flour, baking powder, and salt until combined.
- Combine wet ingredients: In a large bowl, whisk melted butter, vegetable oil, granulated sugar, room temperature eggs, room temperature sour cream, lemon flavoring, lemon juice, lemon zest, and room temperature buttermilk together until smooth.
- Combine wet and dry ingredients: Pour dry ingredients into the bowl of wet ingredients. Mix only until you see the flour pieces disappear into the batter. Avoid overmixing to prevent a dense cake.
- Prepare the blueberries: Roll your blueberries in a bowl filled with 3 tablespoons (26g) of flour to prevent them from sinking when baking. Fold the blueberries gently into the batter.
- Transfer batter to pan: Pour the batter into your prepared pan. Use a knife, spoon, or spatula to evenly spread the batter.
- Bake the cake: Bake the cake for 28-35 minutes until the cake is light golden on top, golden around the edges, firm in the center, and a toothpick inserted into the center comes out with a few crumbs.
- Cool the cake: Allow the cake to fully cool before frosting.
- Make the frosting: In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat room temperature butter and cream cheese together on high speed until smooth.
- Add powdered sugar: Add powdered sugar to the bowl and mix on low speed until combined. Use a rubber spatula to scrape down the sides and the bottom of the bowl.
- Add lemon juice and beat: Pour lemon juice into the frosting. Beat on medium speed for 2-3 minutes until light, smooth, and velvety.
- Frost the cake: Top the cooled cake with frosting as desired. Add additional lemon slices and/or blueberries as garnish if preferred.
- Storage: Store the cake tightly covered or in an airtight container at room temperature for up to a day, in the fridge for up to 5 days, or in the freezer frosted for up to 1 month or unfrosted for up to 4 months.
Notes
- Rolling blueberries in flour prevents them from sinking to the bottom of the cake batter while baking.
- Use room temperature ingredients to ensure proper mixing and a tender crumb.
- Do not overmix the batter after adding dry ingredients to avoid a dense texture.
- Make sure the cake is completely cooled before frosting to prevent the frosting from melting.
- Leftover cake can be frozen either frosted or unfrosted; thaw at room temperature before serving.
