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5 from 2 votes

Lemon Blueberry Sheet Cake

By Britney
Prep: 20 minutes
Cook: 45 minutes
Chilling Time: 45 minutes
Total: 1 hour 50 minutes
Servings: 12
a piece of lemon blueberry cake on a plate garnished with a slice of lemon and blueberry sauce.
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This lemon blueberry sheet cake is bursting with lemon flavor, blueberries, and is topped with a cream cheese frosting and blueberry sauce.

Equipment

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Ingredients 

Lemon Blueberry Cake

  • 3 cups (375 g) All Purpose Flour
  • 1 1/2 tsp (6 g) Baking Powder
  • 1/2 tsp (2 g) Baking Soda
  • 1 tsp (6 g) Kosher Salt
  • 2 tbsps (12 g) Lemon Zest
  • 2 cups (400 g) Sugar
  • 1 cup (227 g) Unsalted Butter, (room temperature)
  • 3 Large (150 g) Eggs, (room temperature)
  • 3 tbsps (45 g) Lemon Juice
  • 1 1/2 tsp (7.5 g) Lemon Extract
  • 1/2 tsp (2 g) Vanilla Extract
  • 1 cup (230 g) Sour Cream, (room temperature)
  • 2 cups (296 g) Fresh Blueberries

Cream Cheese Frosting

  • 8 oz (226.8 g) Cream Cheese, (room temperature)
  • 1/2 cup (113.5 g) Unsalted Butter, (room temperature)
  • 3 cups (360 g) Powdered Sugar
  • 2 tsps (10 g) Lemon Extract
  • 1 tbsp (7.5 g) Meringue Powder, (optional)
  • Pinch Kosher Salt

Blueberry Sauce

  • 2 cups (296 g) Blueberries
  • 1/4 cup (50 g) Sugar
  • 1 tbsp (15 g) Lemon Juice

Instructions 

  • 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

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!

Nutrition

Calories: 585kcal, Carbohydrates: 81g, Protein: 6g, Fat: 28g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 110mg, Sodium: 305mg, Potassium: 122mg, Fiber: 2g, Sugar: 59g, Vitamin A: 942IU, Vitamin C: 7mg, Calcium: 73mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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