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Tender Blueberry Lemon Sheet Cake with Easy Homemade Cream Cheese Frosting

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A tender and moist blueberry lemon sheet cake with a light, tangy cream cheese frosting. This easy recipe uses simple ingredients and delivers a perfect balance of sweet and citrus flavors.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 cup (240ml) buttermilk (or milk plus 1 tablespoon lemon juice)
  • Zest of 2 medium lemons
  • 1 ½ cups (225g) fresh blueberries, washed and patted dry
  • 1 teaspoon vanilla extract
  • For the Cream Cheese Frosting:
  • 8 ounces (227g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch sheet pan with butter or non-stick spray and lightly dust with flour.
  2. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat the softened butter and granulated sugar until pale and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
  5. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix each addition just until combined.
  6. Gently fold in the lemon zest and blueberries with a spatula, being careful not to break the berries.
  7. Pour the batter into the prepared pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. The cake should be golden around the edges and spring back when lightly touched.
  9. Let the cake cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
  10. To make the frosting, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, then mix in the lemon juice, vanilla extract, and salt. Beat until light and fluffy, about 2-3 minutes.
  11. Spread the cream cheese frosting evenly over the cooled cake. Optionally, garnish with extra blueberries or lemon zest.

Notes

Toss blueberries in a tablespoon of flour before folding into batter to prevent sinking. Use room temperature ingredients for best texture. Avoid overmixing to keep cake tender. Chill frosting if too soft before spreading. Cake is best served at room temperature. Store covered in refrigerator up to 4 days or freeze slices up to 3 months.

Nutrition

Keywords: blueberry lemon sheet cake, cream cheese frosting, easy cake recipe, tender cake, homemade frosting, blueberry dessert, lemon zest cake

Find it online: https://zorbmeal.com/tender-blueberry-lemon-sheet-cake-recipe-easy-homemade-cream-cheese-frosting/