Easy Lemon Blueberry Sheet Cake with Cream Cheese Frosting
This delightful sheet cake, bursting with fresh blueberries and zesty lemon flavor, is topped with a rich cream cheese frosting for the perfect blend of sweet and tangy.
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Servings:
Calories: 120kcal
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
For best results, use fresh lemons and adjust sugar in frosting according to your taste.
Nutrition
Serving: 200g | Calories: 120kcal | Carbohydrates: 120g | Protein: 120g | Fat: 120g | Saturated Fat: 120g | Polyunsaturated Fat: 120g | Monounsaturated Fat: 120g | Trans Fat: 120g | Cholesterol: 120mg | Sodium: 120mg | Potassium: 120mg | Fiber: 120g | Sugar: 120g | Vitamin A: 120IU | Vitamin C: 120mg | Calcium: 120mg | Iron: 120mg