Easy Lemon Blueberry Sheet Cake with Cream Cheese Frosting
There’s nothing like a delightful dessert that brings together the vibrant flavors of citrus and berries. This lemon blueberry creation with cream cheese frosting is not only an absolute delight but also surprisingly easy to whip up. Whether you’re baking for a weekend treat or a special occasion, this recipe promises a burst of flavor in every bite.
Growing up, Sunday afternoons at my grandmother’s house meant two things: lively family gatherings and the smell of fresh baking wafting through the air. This sweet creation quickly became a family favorite, with my grandmother lovingly passing the recipe down to me. The tangy lemon mixed with the sweet burst of blueberries in a light, fluffy cake became synonymous with family love and warmth.
Why You’ll Love This Recipe
This recipe stands out due to its simple yet vibrant flavor profile. The lemon adds a refreshing zest, while the blueberries provide sweet bursts of juiciness. It’s perfect for any occasion thanks to its easy one-bowl preparation, minimal cleanup, and impressive presentation. Plus, the cream cheese frosting complements the cake with a touch of creamy indulgence without overpowering the citrusy notes.
Ingredients Notes
The ingredients are simple and likely already in your pantry. Fresh lemons are essential for that zesty flavor, but bottled lemon juice can be substituted in a pinch. Use fresh or frozen blueberries; just be sure to keep them frozen until you’re ready to mix them into the batter to prevent bleeding.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This ensures the cake doesn’t stick, making it easy to release once baked.
Step 2
In a large bowl, cream together the butter and sugar until light and fluffy. Add in eggs, one at a time, beating well with each addition, then stir in the vanilla extract and lemon zest.
Step 3
Combine flour, baking powder, and salt; mix well with a whisk. Gradually add to the creamed mixture alternately with the lemon juice and milk, starting and ending with the flour mixture.
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Step 4
Gently fold in the blueberries, then spread the batter evenly into the prepared pan. The key here is gentle mixing to keep the blueberries from breaking.
Step 5
Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting with the cream cheese mixture.
Storage Options
Store any leftovers covered at room temperature for up to 2 days. For longer storage, keep the cake in the refrigerator for up to a week. If freezing, wrap slices individually in plastic wrap and store in an airtight container. Thaw at room temperature and enjoy fresh as new!
Variations & Substitutions
For a gluten-free option, replace all-purpose flour with a gluten-free baking blend. Almond extract can substitute vanilla for a nutty undertone. Alternatively, swap blueberries for raspberries or strawberries for a different berry twist.
Serving Suggestions
This cake is ideal for brunches, picnics, or as a delightful dessert for family dinners. Serve with a side of whipped cream or a scoop of vanilla ice cream for a touch of elegance. Pairing with a cup of tea or coffee accentuates its luscious flavors.
Frequently Asked Questions
Can I use bottled lemon juice instead of fresh lemons? Yes, bottled lemon juice can be used as a substitute for fresh lemon juice if needed. However, using fresh lemons offers a more vibrant flavor profile that complements the blueberries very well.
What type of frosting works best with this cake? The creamy, tangy nature of cream cheese frosting pairs perfectly with the citrusy and sweet flavors of the cake. You could also consider a simple lemon glaze if you prefer a lighter topping.
How can I prevent the blueberries from sinking? Tossing the blueberries with a bit of flour before folding them into the batter can help them suspend evenly throughout the cake rather than sinking to the bottom.
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Easy Lemon Blueberry Sheet Cake with Cream Cheese Frosting
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup unsalted butter softened
- 3 large eggs
- 1 cup buttermilk
- 1.5 tablespoons lemon zest freshly grated
- 2 tablespoons lemon juice freshly squeezed
- 1.5 cups blueberries fresh
- 8 oz cream cheese softened
- 0.5 cup unsalted butter softened, for frosting
- 1 teaspoon vanilla extract
- 3 cups powdered sugar sifted
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add the softened butter, eggs, buttermilk, lemon zest, and lemon juice. Beat until smooth.
- Gently fold in the blueberries.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the frosting by beating cream cheese and butter together until smooth.
- Add the vanilla extract and sifted powdered sugar to the cream cheese mixture, beating until light and fluffy.
- Spread the frosting over the cooled cake. Garnish with additional blueberries or lemon zest if desired.
Notes
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