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

lemon blueberry sheet cake - featured image
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A bright and comforting lemon blueberry sheet cake with a moist crumb and light whipped cream cheese frosting, perfect for any occasion and easy to make.

Ingredients

Scale
  • 2 ½ cups (320 grams) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¾ cups (350 grams) granulated sugar
  • ½ cup (115 grams) unsalted butter, softened
  • ⅓ cup (80 ml) vegetable oil
  • 3 large eggs, room temperature
  • 1 cup (240 ml) sour cream
  • Zest of 2 lemons
  • ¼ cup (60 ml) fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 ½ cups (225 grams) fresh blueberries
  • 8 oz (225 grams) cream cheese, softened
  • ½ cup (115 grams) unsalted butter, softened
  • 3 cups (375 grams) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons (30–45 ml) heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch sheet pan or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in vegetable oil, then add eggs one at a time, beating well after each addition.
  5. Mix in sour cream, lemon zest, lemon juice, and vanilla extract.
  6. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined.
  7. Gently fold in fresh blueberries with a rubber spatula, being careful not to break them.
  8. Pour batter into prepared pan and smooth the top evenly. Tap pan gently to release air bubbles.
  9. Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean.
  10. Cool cake in pan on a wire rack for at least 1 hour before frosting.
  11. For the frosting, beat cream cheese and softened butter until smooth and creamy.
  12. Gradually add powdered sugar, mixing on low speed to avoid a sugar cloud.
  13. Add vanilla extract and heavy cream, then whip on high speed until light and fluffy.
  14. Spread frosting evenly over cooled cake. Optionally, scatter fresh blueberries and lemon zest on top.
  15. Slice into squares and serve at room temperature.

Notes

Use fresh blueberries to avoid bleeding color in the batter. Let cream cheese and butter soften for at least 30 minutes before making frosting to avoid lumps. Do not frost the cake while warm to prevent melting. For gluten-free, substitute flour with a 1:1 gluten-free baking blend. For dairy-free, use coconut yogurt and dairy-free cream cheese and butter alternatives.

Nutrition

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

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