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Lemon Blueberry Sheet Cake

Lemon blueberry sheet cake with a tender crumb and bursts of fresh berries baked in a large golden pan. Finished with lemon cream cheese frosting, this easy sheet cake is ideal for potlucks and summer gatherings.
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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 cup butter, softened softened for batter and frosting
  • 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 before folding in
For the lemon cream cheese frosting
  • 16 oz cream cheese, softened
  • 1 cup butter, softened
  • 5 cup powdered sugar
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • fresh blueberries and lemon zest for garnish for scattering on top

Equipment

  • 1 sheet pan

Method
 

Bake the lemon blueberry sheet cake
  1. Preheat the oven to 350°F, then grease a 12x18 sheet pan (or two 9x13 pans) and line with parchment. Make sure the pan edges are well covered so the cake releases cleanly.
  2. Beat the softened butter and granulated sugar until fluffy. Stop and scrape the bowl as needed for even creaming.
  3. Add the eggs, lemon zest, fresh lemon juice, and vanilla extract, then mix until smooth. The batter should look thick and bright yellow.
  4. Alternately mix in the flour mixture and buttermilk until just combined. Keep mixing gentle so the crumb stays tender.
  5. Fold in the fresh blueberries that were tossed in 1 tablespoon flour. Distribute berries evenly without overmixing.
  6. Spread the batter evenly in the prepared pan. Smooth the top so it bakes flat.
  7. Bake for 25-30 minutes at 350°F until a toothpick comes out clean. The cake should be lightly golden and spring back when touched.
  8. Cool the cake completely on the pan (about 30 minutes). Do not frost warm cake, or the frosting will melt.
Make the lemon cream cheese frosting and finish
  1. Beat the softened cream cheese and butter until smooth. Scrape the bowl to remove any lumps.
  2. Add powdered sugar, fresh lemon juice, and lemon zest, then beat until fluffy. The frosting should be thick enough to spread without running.
  3. Spread the frosting generously over the cooled cake. Cover the surface evenly to fully blanket the crumb.
  4. Scatter fresh blueberries and lemon zest curls over the frosted top before serving. Add curls sparingly across the surface for a bright lemon look.

Notes

Pro tip: toss the blueberries in a tablespoon of flour before folding to help reduce sinking. Store covered in the refrigerator for up to 4 days; it freezes well (frosting included) for up to 2 months—thaw in the fridge overnight. For a lighter option, swap 1:1 reduced-fat cream cheese for the frosting while keeping the butter amount the same.