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Moist Lemon Blueberry Sheet Cake Recipe with Easy Whipped Cream Cheese Frosting

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A bright and tender lemon blueberry sheet cake topped with a light and creamy whipped cream cheese frosting. Perfect for any occasion, this cake balances fresh citrus and juicy berries with indulgent texture.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¾ cups (350g) granulated sugar
  • ½ cup (115g) unsalted butter, softened
  • 3 large eggs, room temperature
  • Zest of 2 lemons
  • ½ cup (120ml) fresh lemon juice
  • 1 cup (240ml) buttermilk, room temperature
  • 1 ½ cups (225g) fresh blueberries
  • 8 oz (225g) cream cheese, softened
  • 1 cup (240ml) heavy whipping cream, cold
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Fresh lemon zest (optional, for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch sheet pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, beating well after each addition, then mix in the lemon zest.
  5. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix on low speed just until combined.
  6. Gently fold in the fresh lemon juice.
  7. Carefully fold in the blueberries with a spatula, trying not to break them.
  8. Pour the batter into the prepared pan and spread evenly. Tap the pan gently to release air bubbles.
  9. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool the cake completely in the pan on a wire rack for at least 30 minutes before frosting.
  11. To make the frosting, beat the cream cheese until smooth. In a separate bowl, whip the heavy cream to soft peaks.
  12. Gradually add the powdered sugar and vanilla extract to the cream cheese, mixing gently.
  13. Fold the whipped cream into the cream cheese mixture until light and fluffy.
  14. Spread the frosting evenly over the cooled cake and garnish with fresh lemon zest if desired.
  15. Cut into squares and serve immediately or chill for a firmer texture.

Notes

If blueberries bleed too much, toss them in a teaspoon of flour before folding in to keep color vibrant. Let the cake cool completely before frosting to prevent melting. Frozen blueberries can be used without thawing but may bleed more. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use coconut yogurt and non-dairy cream cheese.

Nutrition

Keywords: lemon blueberry cake, sheet cake, whipped cream cheese frosting, easy dessert, summer cake, fresh fruit cake

Find it online: https://breezybake.com/moist-lemon-blueberry-sheet-cake-recipe-with-easy-whipped-cream-cheese-frosting/