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 Moist Red Velvet Cake!
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Get ready for the most epic lemon blueberry sheet cake! It's a light and fluffy cake with the zesty essence of lemons and studded with bursts of juicy blueberries. As you take your first bite, the tangy and refreshing taste of lemon dances on your palate, but the real star of the show is the burst of sweetness that comes from the plump and succulent blueberries.
Each bite is a treasure trove of fruity goodness, with the vibrant blueberries adding a burst of freshness and a delightful pop of color to every mouthful. Their natural sweetness perfectly balances the tangy lemon, creating a flavor combination that is simply irresistible.
And let's not forget the finishing touch—a velvety cream cheese frosting and blueberry sauce on top! It enhances the flavor of this lemon sheet cake by adding a smooth creamy flavor.
As you savor each bite of this delicious lemon blueberry cake, you'll be transported to a realm of pure bliss and happiness. The combination of vibrant citrus, juicy blueberries, and tender cake is a celebration of summer's finest flavors, bringing a ray of sunshine to your taste buds. 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
- Sugar
- Lemon Juice
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!
How to make Lemon Blueberry Cake
Prepare the Cake
- Preheat the oven to 350 degrees F. Spray a 9x13 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.
Recipe FAQs
Yes! Just make sure that they're completely thawed prior to adding to the batter. Drain off any excess juices and pay dry, then they're ready to add to the cake batter.
Due to the cream cheese frosting, this cake absolutely needs to be stored in the refrigerator. Store in an airtight container or cover with plastic wrap. It will keep in the refrigerator for up to 4 days.
Lemon juice is an acid. When added to cakes that have baking soda, it aids in the rising of the cakes because baking soda needs an acid and a liquid to activate.
More Cake Recipes
- Triple Berry Sheet Cake
- Chocolate Ganache Cake
- Strawberry Crunch Cake
- Cardamom Cake
- Philadelphia No Bake Cheesecake
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Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!
Lemon Blueberry Sheet Cake
Equipment
- 9x13 baking dish
- Mixing Bowls
- Saucepan
- Stand Mixer
Ingredients
Lemon Blueberry Cake
- 3 cups All Purpose Flour
- 1 ½ tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Kosher Salt
- 2 tbsps Lemon Zest
- 2 cups Sugar
- 1 cup Unsalted Butter (room temperature)
- 3 Large Eggs (room temperature)
- 3 tbsps Lemon Juice
- 1 ½ tsp Lemon Extract
- ½ tsp Vanilla Extract
- 1 cup Sour Cream (room temperature)
- 2 cups Fresh Blueberries
Cream Cheese Frosting
- 8 oz Cream Cheese (room temperature)
- ½ cup Unsalted Butter (room temperature)
- 3 cups Powdered Sugar
- 2 tsps Lemon Extract
- 1 tbsp Meringue Powder (optional)
- Pinch Kosher Salt
Blueberry Sauce
- 2 cups Blueberries
- ¼ cup Sugar
- 1 tbsp Lemon Juice
Directions
- Preheat the oven to 350 degrees F. Spray a 9x13 inch baking pan with nonstick spray or line with parchment paper. Whisk together flour, baking powder, baking soda, and kosher salt in a mixing bowl. Set aside.
- 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.
- 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. Add lemon juice, lemon extract, and vanilla extract. (If the batter begins to separate, this is OK)
- Add half of the dry 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. 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.
- While the cake is baking, make the cream cheese frosting. Add softened cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Mix together on medium speed for 3 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 3 minutes. Frosting should be silky and light. Cover with plastic wrap and place in the refrigerator until you're ready to use.
- Make the blueberry sauce by combining blueberries, sugar, and lemon juice in a small saucepan over medium heat. Cook for 15 minutes, then add 2 tbsps water. Stir and remove from heat, allow it to cool completely.
- Remove the cake from the oven and allow it to cool in the cake pan for 5 minutes. Then remove from the cake pan and place onto a wire rack to cool completely.
- Once the cake has cooled, add buttercream to the top of the cake and add blueberry sauce on top.
Notes
- 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!
Exceptional cake recipe, I've made lots of cakes in my day but this one really stands out. The blueberry sauce was really easy to make and the lemon cream cheese frosting was really rich and smooth. Everything paired together really nice, definitely making this again.
Thank you so much!