This Lemon Blueberry Sheet Cake is a moist and flavorful lemon snack cake filled with blueberries and topped with a lemon cream cheese glaze. The cake is tender and light, made with a whisk, and perfect to whip up in a pinch for any spring or summer occasion!

The lemon blueberry flavor is truly unmatched! This cake is inspired by my Lemon Blueberry Bread which is baked in a loaf pan with a lemon glaze. Check out this Lemon Blueberry Muffin recipe for individual servings. You could also check out this Lemon Layer Cake for a recipe strictly paying homage to the lemon flavor.
Looking for other quick and simple sheet cakes? This Funfetti Sheet Cake and Richest Chocolate Sheet Cake are calling your name!
Tell Me About This Recipe
- tender and moist lemon sheet cake with sour cream and buttermilk
- perfect fruity flavor with a balance of sweet blueberries and tart lemon
- 4-ingredient lemon cream cheese glaze
- easy and quick to make in 2 bowls with a whisk
- simple to decorate

Ingredients
- All Purpose Flour: You'll need simple, plain all purpose flour measured properly for a fluffy and moist cake. Read "Expert Tips" for more information on accurate measuring.
- Baking Powder: Baking powder gives this cake a rise and helps with the light texture.
- Salt: Salt brings out sweetness and enhances flavor.
- Butter: Melted butter adds flavor to every bite. Use unsalted for best results.
- Vegetable Oil: Vegetable oil adds moisture that lasts and can be substituted for any other unflavored oil.
- Granulated Sugar: Granulated sugar adds to both sweetness and moisture.
- Eggs: 3 large eggs at room temperature create a structured cake.
- Sour Cream: Sour cream adds to the tenderness of the cake. It can be substituted with Greek yogurt.
- Lemon Extract, Juice & Zest: Together, all three lemon flavorings create a deep lemon flavor. Use fresh lemon juice and zest for best results.
- Buttermilk: Buttermilk, at room temperature, creates a light, moist, and tender crumb. You can make homemade buttermilk. Read "Expert Tips" for more information.
- Blueberries: You will fold fresh blueberries into the cake batter before baking.
Step by Step Cake Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit. Line a 9x13 inch pan with parchment paper and spray the paper with cooking spray to ensure the cake slices come out cleanly when slicing and serving.


STEP 2: In a medium bowl, whisk all purpose flour, salt, and baking powder together until smooth.
STEP 3: In a large bowl, whisk melted butter, vegetable oil, granulated sugar, room temperature eggs, room temperature sour cream, lemon extract, juice, and zest, and room temperature buttermilk together until combined.


STEP 4: Add the dry ingredients to the bowl of mixed wet ingredients. Mix only until you see the flour disappear into the batter to prevent overmixing the batter.
STEP 5: Next, roll the fresh blueberries in 3 tablespoons (26g) of flour because the blueberries may sink to the bottom if this step is skipped.


STEP 6: Then, gently stir or fold the blueberries into the cake batter before transferring the batter to your prepared pan.
STEP 7: Bake the cake for 28-35 minutes or until the center is light golden brown, the edges are turning golden in color, the top looks firm, and a toothpick inserted into the center comes out with a few moist crumbs. Allow the cake to fully cool before frosting.
Lemon Cream Cheese Glaze
STEP 1: To start, both the butter and cream cheese should be at room temperature.


STEP 2: In a large bowl with a hand mixer or in the bowl of a stand mixer that is fitted with a paddle attachment, beat the butter and cream cheese together on medium speed until smooth.


STEP 3: Add powdered sugar to the mixture and beat on low speed until combined. Use a rubber spatula to scrape down the sides and the bottom of the bowl.
STEP 4: Add the lemon juice to the icing and mix until dispersed. Top the cooled cake as desired.

Frequently Asked Questions
Yes! You can make this cake in two 7 or 8 inch round cake pans. You can also bake this recipe into cupcakes. The bake time will vary, so keep an eye on your oven!
I highly recommend using fresh blueberries in the batter in addition to fresh lemon juice and zest. You can use frozen blueberries, but it will change the texture and color of the cake.
This lemon blueberry cake uses sour cream to create the lightest, softest cake. You don't taste the sour cream at all! You can substitute the sour cream with room temperature greek yogurt if you prefer.

Storing
To store this cake, you need to make sure to cover it tightly to preserve freshness and moisture. This means covering in cling wrap or aluminum foil, placing it in an airtight container or cake carrier, or individually wrapping the slices. You can store this cake-
- at room temperature for up to 1 day due to the cream cheese frosting
- in the fridge for up to 5 days
- in the freezer for up to 3 months unfrosted or 1 month if it is frosted

Expert Tips
Measuring: For most accurate measuring, use a kitchen scale. When measuring flour without a kitchen scale,
- use a spoon to transfer the flour from its container to your measuring cups
- level the top of the measuring cup with a knife
Homemade Buttermilk: Do not use regular milk in this cake, as you will lose the soft and tender texture. To make homemade buttermilk-
- Add 1 teaspoon (5g) of white distilled vinegar or lemon juice to a liquid measuring cup or bowl on a kitchen scale
- Pour room temperature dairy milk until the ⅓ cup mark or 80g is reached
- Stir the mixture together before letting it sit for about 5 minutes
- Milk should thicken and slightly curdle and will then be ready for use
Rolling Blueberries: Roll your blueberries in 3 tablespoons (26g) of flour. This prevents the blueberries from sinking to the bottom of your cake.
Related Recipes
Print
Lemon Blueberry Sheet Cake
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 9x13 cake 1x
- Category: Cake, Lemon, Blueberry, Sheet Cake
- Method: Bake
- Cuisine: American
Description
This Lemon Blueberry Sheet Cake is a moist and flavorful lemon snack cake filled with blueberries and topped with a lemon cream cheese glaze. The cake is tender and light, made with a whisk, and perfect to whip up in a pinch for any spring or summer occasion!
Ingredients
For the Lemon Blueberry Cake
- 2 cups (280g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup (74g) butter, melted
- ¼ cup (50g) vegetable oil
- 1 cup (210g) granulated sugar
- 3 large eggs (150g), room temperature
- ¾ cup (180g) sour cream, room temperature
- 2 teaspoons lemon extract
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest
- ⅓ cup (80g) buttermilk, room temperature
- 1 ½ cups (210g) blueberries (rolled in flour)
For the Lemon Frosting
- 4 oz (114g) cream cheese, room temperature
- ½ cup (110g) unsalted butter, room temperature
- 3 cups (360g) powdered sugar
- 1 ½ tablespoons lemon juice
Instructions
For the Lemon Blueberry Cake
- Preheat your oven to 350 degrees Fahrenheit. Line a 9×13 inch pan with parchment paper and spray the paper with cooking spray to ensure the cake comes out cleanly when slicing and serving.
- In a medium bowl, whisk all purpose flour, baking powder, and salt until combined.
- In a large bowl, whisk melted butter, vegetable oil, granulated sugar, room temperature eggs, room temperature sour cream, lemon extract, lemon juice, lemon zest, and room temperature buttermilk together until smooth.
- Pour dry ingredients into the bowl of wet ingredients. Mix only until you see the flour pieces disappear into the batter. Mixing past when the dry ingredients combine could lead to a dense cake.
- Roll your blueberries in bowl filled with 3 tablespoons (26g) of flour to prevent them from sinking when baking. Fold the blueberries into the batter.
- Transfer the batter to your prepared pan. Use a knife, spoon, or spatula to evenly spread the batter.
- Bake the cake for 28-35 minutes until the cake is light golden on top, golden around the edges, firm in the center, and a toothpick inserted into the center comes out with a few crumbs.
- Allow the cake to fully cool before frosting.
For the Cream Cheese Glaze
- In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat room temperature butter and cream cheese together on high speed until smooth.
- Add powdered sugar to the bowl and mix on low speed until combined. Use a rubber spatula to scrape down the sides and the bottom of the bowl.
- Pour lemon juice into the frosting. Beat on medium speed for 2-3 minutes until light, smooth, and velvety.
- Top the cooled cake with frosting as desired. Add additional lemon slices and/or blueberries as desired.
- Store the cake tightly covered or in an airtight container at room temperature for up to a day, in the fridge for up to 5 days, or in the freezer frosted for up to 1 month or unfrosted for up to 4 months.
Notes
Measuring: Measure with a kitchen scale for most accurate measuring. When measuring flour without a kitchen scale, use a spoon to transfer the flour to your measuring cups before using a knife to level the top.
Rolling Blueberries: Make sure to coat your blueberries in flour before adding them to your batter. They will sink to the bottom of your cake if you skip this step.
Cooled Cake: Do not frost the cake until it has fully cooled. The glaze will melt.
Keywords: Lemon Blueberry Cake, Lemon Blueberry Sour Cream Cake, Sheet Cake, Spring Cake, Easy Cake
Lisa says
Elise,it sounds delicious and I'm anxious to try it. Can you use extra lemon juice in place of the extract or substitute something else for the lemon extract?
Elise says
Hi Lisa! Thank you so much for your kind words and for asking-I love this recipe! Yes, lemon juice or zest will work, but it may not have as strong of a lemon taste without the extract. Please let me know if you end up giving the recipe a try!