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A slice of Lemon Blueberry Sheet Cake with thick cream cheese frosting and fresh berries
Print Recipe

Lemon Blueberry Sheet Cake

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 15 servings
Calories: 385kcal

Ingredients

  • 3 cups all -purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp sal t
  • 1 cup unsalted butter, softened
  • 1.5 cups granulated sugar
  • 3 large egg s
  • 1 tbsp lemon zest
  • 0.25 cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup buttermil k
  • 2 cups fresh blueberries
  • 1 tbsp all -purpose flour for coating berries
  • 8 oz cream cheese, softened
  • 0.5 cup unsalted butter, softened for frosting
  • 3 cups powdered sugar
  • 1 tbsp lemon zest for frosting
  • 2 tbsp fresh lemon juice for frosting

Instructions

  • Preheat oven to 350°F (175°C) and grease a 13x9 inch baking pan.
  • In a medium bowl, whisk together 3 cups flour, baking powder, baking soda, and salt.
  • In a separate large bowl, cream 1 cup butter and granulated sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
  • Mix in 1 tablespoon lemon zest, 0.25 cup lemon juice, and vanilla extract.
  • Add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients.
  • Toss blueberries in 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
  • Spread the batter evenly into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool the cake completely on a wire rack before frosting.
  • To prepare frosting, beat cream cheese and 0.5 cup butter until smooth. Add powdered sugar, remaining lemon zest, and lemon juice; beat until light and airy.
  • Spread the frosting over the cooled cake and slice into rectangles for serving.