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Lemon Blueberry Sheet Cake

Lemon blueberry sheet cake with a tender, golden crumb and fresh blueberries baked right into every slice, finished with lemon cream cheese frosting. This easy sheet cake bakes in one pan and is ideal for potlucks, summer gatherings, and crowd-ready dessert tables.
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Prep Time 20 minutes
Cook Time 30 minutes
cooling 30 minutes
Total Time 1 hour 20 minutes
Servings: 20 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the lemon blueberry cake
  • 3 all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 1 cup butter, softened
  • 2 cup granulated sugar
  • 4 eggs, large
  • 2 tbsp lemon zest
  • 3 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 2 cup fresh blueberries toss in 1 tablespoon flour before folding into batter
For the lemon cream cheese frosting
  • 16 oz cream cheese, softened
  • 1 cup butter, softened
  • 5 cup powdered sugar
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 0.5 cup fresh blueberries for garnish

Equipment

  • 1 sheet pan

Method
 

Bake the lemon blueberry cake
  1. Preheat the oven to 350°F and grease a 12x18 sheet pan (or two 9x13 pans); line with parchment so the cake releases easily.
  2. Beat butter and granulated sugar until fluffy, about 2–3 minutes, then add the eggs, lemon zest, lemon juice, and vanilla and mix until smooth.
  3. Mix the flour, baking powder, and salt together, then alternately mix in the dry ingredients and buttermilk just until combined.
  4. Toss fresh blueberries with 1 tablespoon of flour, then fold the blueberries into the batter gently so they don’t bleed.
  5. Spread the batter evenly in the prepared pan and bake at 350°F for 25–30 minutes, until a toothpick comes out clean.
  6. Cool the cake completely in the pan so the frosting won’t melt.
Make the lemon cream cheese frosting and finish
  1. Beat cream cheese and butter until smooth, then add powdered sugar, lemon juice, and lemon zest and beat until fluffy.
  2. Spread frosting generously over the cooled cake, smoothing it to the edges for an even layer.
  3. Scatter fresh blueberries and lemon zest curls over the frosted top before serving for bright pops of color.

Notes

For clean slices, chill the fully frosted cake for 15–20 minutes before cutting. Store covered in the refrigerator for up to 4 days; freezing is not recommended due to the frosting texture. For a tangier flavor, use extra lemon zest from the outside of the lemons (avoid pith). If you want a less sweet frosting, reduce powdered sugar by 1/2 cup and add 1–2 teaspoons more lemon juice.