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Moist Lemon Blueberry Sheet Cake with Cream Cheese Frosting

moist lemon blueberry sheet cake - featured image
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A bright and tender lemon blueberry sheet cake topped with tangy cream cheese frosting, perfect for quick and easy homemade desserts.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¾ cups (350g) granulated sugar
  • ¾ cup (170g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or milk + 1 tbsp lemon juice)
  • ¼ cup (60ml) fresh lemon juice
  • Zest from 2 medium lemons
  • 1 ½ cups (225g) fresh blueberries
  • For the cream cheese frosting:
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch sheet pan or line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Stir in the fresh lemon juice and lemon zest.
  6. Add the dry ingredients in thirds, alternating with the buttermilk, beginning and ending with the flour mixture. Mix each addition just until combined.
  7. Gently fold in the fresh blueberries using a spatula, taking care not to break the berries.
  8. Pour the batter evenly into the prepared sheet pan and smooth the top.
  9. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back lightly to touch.
  10. Remove from oven and let the cake cool completely in the pan on a cooling rack, at least 30 minutes.
  11. To make the frosting, beat together the cream cheese and butter until smooth.
  12. Gradually add the powdered sugar, then mix in the vanilla extract and fresh lemon juice. Whip until light and fluffy.
  13. Spread the cream cheese frosting evenly over the cooled cake with an offset spatula.
  14. Refrigerate the frosted cake for 15 minutes to set the frosting before slicing.

Notes

Use room temperature eggs and butter for best results. Fold blueberries gently to avoid color bleed. Chill frosting if too soft before spreading. Cool cake completely before frosting to prevent melting.

Nutrition

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

Find it online: https://magnetmeal.com/moist-lemon-blueberry-sheet-cake-recipe-perfect-for-easy-homemade-desserts/