Lemon Blueberry Sheet Cake

Lemon and blueberries are a classic flavor combination! Why not make it into a cake for everyone to enjoy! This lemon blueberry sheet cake is bursting with citrusy lemon flavor, fresh blueberries, and is topped with a cream cheese frosting and homemade blueberry sauce.

For more cake recipes, try this Blueberry Pound Cake, Lemon Rosemary Cake and Lemon Blackberry Cake!

Get ready for the most epic lemon blueberry sheet cake! It’s a lemon cake that’s super soft and fluffy, with juicy blueberries are baked right in! They add little pops of sweetness to every bite and make this cake so much fun to eat.

Then we slather the whole thing with a smooth, velvety lemon cream cheese frosting.

And here’s the piece de resistance! A jammy blueberry compote that covers the cake and makes the whole thing look like it came from a bakery.

This cake is a total crowd-pleaser and honestly, it might be one of the best things to ever come out of my oven.

If you like lemons and blueberries, this cake is for you. Make it immediately, you will absolutely adore this recipe! Happy baking!

Why You’ll Love this Recipe

• Simple recipe! This lemon blueberry cake recipe is simple to make and so delicious! It’s a moist cake with a fluffy texture and with my step by step instructions, you can’t go wrong!
• Perfect for any special occasion! ​If you’re one of those people who gets their sheet cakes from the market, those days are over! This sheet cake recipe is perfect for any special occasion – from birthdays to baby showers to cookouts, this is sure to be the star of the show!
• Mega delicious! Between the lemon blueberry cake, cream cheese lemon buttercream, and the blueberry sauce on top, this cake is out of this world!

Key Ingredients

(full recipe with exact measurements are in the recipe card)

• Dry ingredients – all purpose flour, baking powder, baking soda, and kosher salt 
• All things Lemon! This includes lemon juice and lemon zest from fresh lemons, and lemon extract 
• Sugar 
• Unsalted butter
• Sour Cream
• Fresh Blueberries

Lemon Cream Cheese Frosting 

• Cream cheese – use room temperature cream cheese for the best results. It allows for the frosting to come together without becoming clumpy!
• Unsalted Butter 
• Powdered Sugar
• Lemon extract and Lemon juice 
• Meringue powder 

Blueberry Sauce

• Fresh Blueberries are best but you can also use frozen blueberries too! Use leftovers to make my blueberry upside down cake!
• Sugar
• Lemon Juice

How to make Lemon Blueberry Cake

Prepare the Cake

• Preheat the oven to 350 degrees F. Spray a 9×13 inch baking pan with nonstick spray or lime with parchment paper. 

• Whisk together the dry ingredients in a large bowl – flour, baking powder, baking soda, and kosher salt in a mixing bowl. Set aside. (Image #1)
• Combine lemon zest and sugar in a separate mixing bowl and pinch together with your fingers for 3-5 minutes, until the sugar is light yellow and fragrant. (Image #2)

• Add room temperature butter to stand mixer fitted with the paddle attachment. Beat butter on medium speed for 3 minutes, then add the lemon sugar and continue to mix for another 3 minutes.
• Begin adding eggs, one at a time, ensuring the eggs are fully incorporated prior to adding the next. Scrape down the sides of the bowl and continue to mix for another minute. (Image #3)

• Add lemon juice, lemon extract, and vanilla extract. (If the batter begins to separate, this is OK) Add half of the fry ingredients and mix together until incorporated into the cake batter. Then add sour cream and the remainder of the flour mixture and mix until batter is smooth and all of the flour is incorporated into the batter, about 30 seconds. (Image #4)
• Use a flat spatula to fold the blueberries into the cake batter. Pour the batter into the prepared cake pan. Bake for 40-45 minutes. (Image #4 and #5)

Make the Cream Cheese Frosting

• While the cake is baking, make the cream cheese frosting and blueberry sauce. 

• Add softened cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Mix together on medium speed for 5 minutes. Then add the powdered sugar, meringue powder, and a pinch of salt.
• Continue to mix until a thick and fluffy icing comes together. Then add lemon extract and continue to mix on medium speed for another 5 minutes. Batter should be silky and light. Cover with plastic wrap and Place in the refrigerator until the cakes cook completely. (Image #6)

Make the Blueberry Sauce

• Make the blueberry sauce by combining blueberries, sugar, and lemon juice in a small saucepan over medium heat. Cook for 10 minutes, then add 2 tbsps water. Stir and remove from heat, allow it to cool completely. 

Put everything together!

• Remove the cake from the oven and let the cake cool in the cake pan for 5 minutes. Then remove from the cake pan and place onto a wire rack to cool completely.

• Add buttercream to the top of the cooled cake and add blueberry sauce on top. 

Pro Tips

• Use room temperature Ingredients: Most recipes call for room temperature ingredients like eggs, butter, and whole milk, or in this case, sour cream. Allowing these ingredients to come to room temperature before baking helps in achieving better texture and uniform mixing.
• Creaming Butter and Sugar: When a recipe requires creaming butter and sugar together, ensure the butter is soft but not melted. Creaming properly creates air pockets, resulting in a lighter texture in your baked goods.
• Make sure to use fresh ingredients! This applies to both fresh fruit and fresh dry ingredients, especially leavening agents like baking powder and baking soda, which is crucial for achieving the best results. Expired or stale ingredients may lead to flat or dense baked goods.
• Use a kitchen Scale: Professional bakers often rely on weighing (in grams) ingredients rather than using measuring cups. Weighing ingredients provides more accuracy and consistency in your baking. The grams are listed in the recipe card, simply click on the “metric” button below the list of ingredients for exact measurement.
• Avoid Overmixing: Overmixing can cause gluten to develop and result in tough or dense baked goods. Mix ingredients until just combined for the best texture!

Recipe FAQs

More Cake Recipes

• Triple Berry Sheet Cake
• Lemon Meringue Cake
• Chocolate Ganache Cake
• Lemon Poppy Seed Cake
• Strawberry Crunch Cake
• Cardamom Cake
• Philadelphia No Bake Cheesecake