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Lemon Blueberry Sheet Cake

Lemon blueberry sheet cake with a tender, golden crumb and bursts of fresh blueberries, finished with a thick lemon cream cheese frosting. This easy sheet cake bakes in one pan and cools before frosting for clean slices.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

For the lemon blueberry cake
  • 3 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 2 lb butter, softened (1 cup/2 sticks total, for cake)
  • 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 toss in 1 tbsp flour
For the lemon cream cheese frosting
  • 16 oz cream cheese, softened
  • 2 lb butter, softened (1 cup/2 sticks total, for frosting)
  • 5 cup powdered sugar
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 0.5 fresh blueberries and lemon zest for garnish for topping

Equipment

  • 1 sheet pan

Method
 

Bake the lemon blueberry cake
  1. Preheat the oven to 350°F, then grease a 12x18 sheet pan or two 9x13 pans and line with parchment for easy release.
  2. Beat the softened butter and granulated sugar until fluffy, about 2-3 minutes, so the batter bakes up tender.
  3. Add the eggs, lemon zest, lemon juice, and vanilla, mixing until smooth and fully combined.
  4. Whisk together the all-purpose flour, baking powder, and salt, then alternate mixing in the flour mixture and buttermilk just until combined.
  5. Fold in the fresh blueberries (tossed in 1 tablespoon flour) gently to keep them from bursting and dyeing the batter too much.
  6. Spread the batter evenly in the prepared pan and bake at 350°F for 25-30 minutes, until a toothpick comes out clean.
  7. Cool the cake completely, about 30 minutes, so the frosting won’t melt or slide.
Make and apply the lemon cream cheese frosting
  1. Beat the softened cream cheese and butter until smooth, then mix in the powdered sugar, lemon juice, and lemon zest.
  2. Continue beating until fluffy, then immediately spread frosting generously over the cooled cake.
  3. Scatter fresh blueberries and lemon zest curls over the frosted top before serving for a bright, fresh finish.

Notes

Pro tip: toss blueberries in flour right before folding to reduce sinking and color bleed. Store covered in the refrigerator for up to 4 days; bring to room temperature for best texture. Freezing is not recommended because the frosting can soften after thawing. For a lower-sugar option, use a reduced-sugar powdered sugar blend to keep the lemon flavor while trimming sweetness.