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Lemon Blueberry Sheet Cake

This lemon blueberry sheet cake is an easy sheet cake with a tender crumb studded with blueberries and finished with lemon cream cheese frosting. Bake a golden sheet cake, cool completely, then frost generously and top with fresh blueberries and lemon zest curls.
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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 lb 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 lb butter softened
  • 5 cup powdered sugar
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 fresh blueberries for garnish
  • 1 lemon zest for garnish

Equipment

  • 1 sheet pan

Method
 

Bake the lemon blueberry sheet cake
  1. Preheat oven to 350°F and grease a 12x18 sheet pan (or two 9x13 pans); line with parchment so the cake releases cleanly.
  2. Beat butter and granulated sugar until fluffy, stopping to scrape the bowl for an even, lighter batter.
  3. Add eggs one at a time, then mix in lemon zest, fresh lemon juice, and vanilla extract until smooth and glossy.
  4. Whisk all-purpose flour, baking powder, and salt together, then alternately mix the flour mixture and buttermilk into the batter just until combined.
  5. Fold in fresh blueberries that have been tossed in 1 tablespoon flour so they stay suspended through the tender crumb.
  6. Spread batter evenly in the prepared pan, smoothing the top so it bakes uniformly.
  7. Bake at 350°F for 25-30 minutes, until a toothpick comes out clean and the edges look lightly golden.
  8. Cool the cake completely before frosting, leaving it at room temperature until fully set to prevent melt-through.
Make and finish with lemon cream cheese frosting
  1. Beat cream cheese and butter until smooth, using a steady mixing motion to remove any lumps.
  2. Add powdered sugar, then mix in fresh lemon juice and lemon zest until fluffy and thick enough to hold shape.
  3. Spread the frosting generously over the cooled cake so it covers the surface with an even layer.
  4. Scatter fresh blueberries and lemon zest curls over the frosted top before serving for a bright, speckled finish.

Notes

Pro tip: Toss the fresh blueberries in a tablespoon of flour to reduce sinking, and wait until the cake is completely cool before frosting for a thick, smooth finish. Store covered in the refrigerator for up to 4 days; freeze unfrosted cake slices for up to 2 months, thaw in the fridge overnight and frost after thawing. For a lighter option, use low-fat cream cheese and reduce butter slightly, keeping the frosting texture by adding powdered sugar a little at a time.