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Lemon Blueberry Sheet Cake

Lemon blueberry sheet cake with a tender, buttery crumb and bursts of fresh blueberries, baked in a sheet pan for easy crowd servings. Finished with a thick lemon cream cheese frosting and fresh blueberry/lemon zest curls for a bright, summery look.
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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
  • 2 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
  • 2 lb butter, softened
  • 5 cup powdered sugar
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 fresh blueberries for garnish
  • 1 lemon zest curls for garnish

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.
  2. In a large bowl, beat the butter and granulated sugar until fluffy.
  3. Add the eggs, lemon zest, lemon juice, and vanilla extract, and beat until well combined.
  4. Alternately mix in the flour mixture and buttermilk until the batter is smooth.
  5. Fold the flour-tossed blueberries into the batter.
  6. Spread the batter evenly in the prepared pan.
  7. Bake for 25-30 minutes, until a toothpick comes out clean.
  8. Cool the cake completely.
Make the lemon cream cheese frosting and finish
  1. Beat the cream cheese and butter until smooth.
  2. Add the powdered sugar, lemon juice, and lemon zest, then beat until fluffy.
  3. Spread the frosting generously over the cooled cake.
  4. Scatter fresh blueberries and lemon zest curls over the frosted top before serving.

Notes

For the cleanest slices, let the cake cool completely before frosting, then chill 10-20 minutes so the frosting firms up. Store covered in the refrigerator for up to 5 days; freezing is not recommended due to the cream cheese frosting texture. For a lighter option, substitute half the powdered sugar with confectioners-style “light” sugar while keeping the butter and cream cheese amounts the same.