This Lemon Sheet Cake with Blueberry Frosting is a fresh, zesty dessert that’s perfect for spring and summer gatherings. The moist lemon cake bursts with citrus flavor thanks to fresh lemon zest and juice, while the smooth blueberry cream cheese frosting adds a creamy, fruity finish. Topped with lemon slices and blueberries, it’s both beautiful and delicious.

Full Recipe:

Ingredients

Lemon Sheet Cake:

¾ cup unsalted butter, room temperature
¼ cup oil (canola or vegetable)
1½ cups granulated sugar
Zest of 3 lemons
¼ cup fresh lemon juice (about 2 lemons)
¼ cup sour cream, room temperature
4 large eggs, room temperature
3½ cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1 cup buttermilk, room temperature

Blueberry Cream Cheese Frosting:

¾ cup unsalted butter, slightly cold
4 oz cream cheese, room temperature
5 cups powdered sugar, sifted
Pinch of salt
1 tsp vanilla extract
¼ cup blueberry puree (from a 6 oz container of fresh blueberries)
1 tsp heavy cream
1 drop purple food coloring (optional)
Fresh blueberries and lemon slices for garnish

Directions

To Make the Lemon Cake:

Preheat oven to 350°F. Grease a 9×13-inch silver pan, line the bottom and sides with parchment, and spray again.
Sift flour, baking powder, and salt in a medium bowl.
Zest and juice lemons; set aside.
Beat butter, oil, and sugar on high for 3 minutes until light and fluffy.
Add lemon zest, lemon juice, and sour cream. Mix until combined. Scrape the bowl.
Add eggs one at a time, mixing after each.
Alternate adding dry ingredients and buttermilk, beginning and ending with dry. Mix and scrape the bowl.
Pour batter into prepared pan. Bake for 40–48 minutes, or until a toothpick comes out clean.
Cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.

To Make the Frosting:

Set butter out for 30 minutes until slightly cold. Puree blueberries and strain to get ¼ cup of juice.
Beat cream cheese on medium for 1 minute. Add butter and beat for 3 more minutes until smooth.
Slowly add powdered sugar. Mix and scrape the bowl.
Add salt, vanilla, blueberry puree, and heavy cream. Mix on low, then beat on high for 1–2 minutes.
Chill frosting for 15 minutes, then stir by hand to smooth out air bubbles.
Frost the cooled cake and decorate with blueberries and lemon slices.

Nutrients (Per slice — yields 16 slices)

Calories: 299 kcal
Carbohydrates: 59g
Protein: 1g
Fat: 25g
Saturated Fat: 13g
Cholesterol: 57mg
Sodium: 269mg
Fiber: 1g
Sugar: 20g
Calcium: 78mg
Iron: 1mg
Vitamin C: 1mg

Citrus Meets Berry in a Flavorful Fusion

The combination of lemon and blueberry has long been celebrated in baking, and this sheet cake highlights why the duo works so well. Lemon provides a crisp, citrusy punch that cuts through the sweetness, awakening your taste buds with each bite. Blueberries, on the other hand, bring a more mellow, jammy note that softens and complements the lemon’s zing. When the two meet in this cake, the result is a refreshing and flavorful dessert that feels both elegant and comforting.

Soft, Moist Texture That Melts in Your Mouth

One of the standout qualities of this sheet cake is its incredibly moist and tender crumb. The use of both butter and oil creates a rich yet airy texture that holds moisture well without becoming dense. Buttermilk and sour cream add a tangy depth and contribute to the cake’s luscious softness. Each bite feels light yet satisfying, making it easy to go back for seconds. The structure is just firm enough to support the generous layer of blueberry frosting without compromising that melt-in-your-mouth quality.

Bursting with Natural Lemon Flavor

What makes this lemon cake shine is its use of fresh lemon zest and juice. The zest brings essential oils and intense citrus fragrance, while the juice offers acidity and brightness that lifts the cake’s entire flavor profile. Unlike artificial lemon flavoring, which can taste overly sharp or chemical, using real lemons ensures a clean, authentic citrus taste that’s vibrant but never overpowering. The triple lemon approach—zest, juice, and buttermilk—ensures that the lemon essence carries through from the first forkful to the last crumb.

Blueberry Cream Cheese Frosting: A Lush, Fruity Finish

The frosting is where this cake transforms from simply delicious to truly unforgettable. The cream cheese base lends a subtle tanginess and a smooth, creamy consistency that spreads beautifully over the cooled cake. Pureed blueberries add a deep berry flavor and a gorgeous purple hue, creating a striking visual contrast with the golden-yellow cake beneath. The optional addition of a touch of purple food coloring can help enhance the visual appeal, but the natural blueberry shade is often stunning on its own. The frosting is rich but balanced, not too sweet, and perfectly matched to the brightness of the lemon cake.

Perfect for Entertaining and Sharing

One of the best things about sheet cakes is how convenient they are for serving a crowd. This Lemon Sheet Cake with Blueberry Frosting is baked in a standard 9×13-inch pan, making it easy to slice and share. Whether you’re hosting a spring garden party, celebrating Easter, or simply having friends over for brunch, this cake is a reliable and crowd-pleasing option. Its cheerful colors and refreshing flavor make it a natural centerpiece for seasonal events, but it’s just as welcome on an ordinary afternoon with coffee or tea.

Easy to Decorate and Beautiful to Display

While some cakes require elaborate decorating techniques, this one looks stunning with just a few simple touches. After frosting, a scatter of fresh blueberries and thin lemon slices adds natural beauty and a hint of sophistication. The blueberries emphasize the flavor of the frosting, while the lemon slices echo the cake’s citrus notes. If you want to take it a step further, edible flowers or a dusting of powdered sugar can elevate the presentation even more. It’s an approachable cake that delivers impressive visual appeal without the stress of intricate piping or fondant work.

A Versatile Dessert with Endless Possibilities

This recipe is incredibly versatile and lends itself well to adaptations. Want a burst of texture? Add poppy seeds to the batter for a lemon poppy seed twist. Prefer something extra fruity? Swirl blueberry puree directly into the cake batter for beautiful marbled streaks. If you’re looking for a gluten-free version, you can swap the flour for a gluten-free blend—just be sure to monitor baking time closely. You could even make it as a layer cake or cupcakes for individual servings. The foundation is so flavorful and forgiving that it’s easy to get creative without losing the integrity of the dessert.

Make-Ahead Friendly and Easy to Store

This sheet cake is as practical as it is pretty. You can bake the cake a day in advance, store it in the fridge, and frost it just before serving. The frosting also holds up well when made ahead and chilled; just give it a quick stir to smooth it out before spreading. Leftovers stay fresh for several days when kept in an airtight container in the refrigerator. In fact, many find that the flavors deepen and become even more pronounced after a night in the fridge, making it an ideal make-ahead dessert for busy hosts or meal planners.

Nutritious Touches in a Decadent Treat

While this cake is certainly indulgent, it also includes some thoughtful ingredients that make it a bit more wholesome. Fresh fruit, natural lemon juice, and the use of buttermilk and sour cream offer nutritional benefits and reduce the need for excessive sweeteners. The real blueberries used in the frosting bring antioxidants and a burst of color without artificial dyes. You’re getting a delicious treat that doesn’t rely on shortcuts or artificial flavoring, and that’s always a win in modern baking.

Conclusion

Lemon Sheet Cake with Blueberry Frosting is a vibrant and crowd-pleasing dessert that combines the best of citrus brightness with creamy berry sweetness. The moist, lemony cake provides a solid base that’s flavorful and light, while the blueberry cream cheese frosting adds a silky, fruity richness that ties it all together. Topped with fresh blueberries and lemon slices, this cake is a celebration of spring and summer in every bite. Whether you’re baking for a special event or simply treating yourself to a homemade indulgence, this cake is bound to become a seasonal favorite. It’s simple to make, beautiful to present, and even better to eat—a perfect blend of ease and elegance that deserves a place in your recipe collection.

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