Description
Lemon Blueberry Sheet Cake with tangy lemon zest, juicy blueberries, and optional cream cheese frosting. A refreshing dessert perfect for any occasion.
Ingredients
For the Cake:
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 3/4 cups sugar
Zest of 2 lemons
3 large eggs
1 cup buttermilk
1/3 cup fresh lemon juice
2 tsp vanilla extract
2 cups blueberries, fresh or frozen (tossed in 1 tbsp flour)
For the Frosting (optional):
8 oz cream cheese, softened
1/2 cup butter, softened
4 cups powdered sugar
1 tsp vanilla extract
1 tbsp lemon juice
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a 9×13-inch pan.
2. Whisk flour, baking powder, baking soda, and salt together.
3. Cream butter, sugar, and lemon zest until fluffy. Add eggs one at a time.
4. Mix in buttermilk, lemon juice, and vanilla until smooth.
5. Fold in dry ingredients until combined. Gently fold in blueberries.
6. Spread batter evenly in prepared pan. Bake 35–40 minutes or until golden and toothpick comes out clean.
7. Cool completely in pan before frosting.
8. Prepare frosting: beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and lemon juice. Spread over cooled cake.
9. Garnish with extra blueberries or lemon zest before serving.
Notes
Toss blueberries in flour to prevent sinking.
Cool cake fully before frosting.
Store at room temp up to 2 days or refrigerate if frosted.
Freeze unfrosted cake up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 32g
- Sodium: 230mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg