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Lemon Blueberry Sheet Cake

Lemon blueberry sheet cake is a tender, golden sheet cake with blueberries baked into the crumb, then blanketed in lemon cream cheese frosting. Easy sheet cake style for crowd-friendly slices, topped 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: 390
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 large eggs
  • 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
  • 0.5 cup Fresh blueberries and lemon zest for garnish

Equipment

  • 1 sheet pan

Method
 

Bake the lemon blueberry cake
  1. Preheat the oven to 350°F and grease a 12x18 sheet pan or two 9x13 pans, then line with parchment so the cake releases cleanly.
  2. Beat the softened butter and granulated sugar until fluffy, about 2–3 minutes, to aerate the batter for a tender crumb.
  3. Add the eggs and beat until incorporated, then mix in lemon zest, lemon juice, and vanilla until smooth and bright.
  4. Whisk the flour, baking powder, and salt together, then alternately mix in the flour mixture and buttermilk until just combined with no dry streaks.
  5. Fold the flour-tossed blueberries into the batter gently so they don’t burst and streak the batter.
  6. Spread the batter evenly in the prepared pan and bake 25–30 minutes, until a toothpick comes out clean.
  7. Cool the cake completely in the pan before frosting so the frosting stays thick and spreadable.
Make and frost
  1. Beat the softened cream cheese and butter until smooth, then add powdered sugar, lemon juice, and lemon zest.
  2. Beat until fluffy, scraping the bowl as needed so the frosting is uniform and easy to spread.
  3. Spread frosting generously over the cooled cake in an even layer, smoothing the top edge-to-edge.
  4. Scatter fresh blueberries and lemon zest curls over the frosted top before serving for a fresh, bright finish.

Notes

Pro tip: toss the blueberries with flour right before folding to reduce sinking and prevent streaks. Store covered in the refrigerator up to 5 days; for best texture, bring slices to room temperature for 20–30 minutes before serving. Freezing is not recommended because the lemon cream cheese frosting can soften and weep after thawing. For a tangier option, use low-fat cream cheese instead of full-fat for a lighter frosting (texture may be slightly softer).