Lemon Blueberry Sheet Cake

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

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,

1. use a spoon to transfer the flour from its container to your measuring cups
2. 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-

1. Add 1 teaspoon (5g) of white distilled vinegar or lemon juice to a liquid measuring cup or bowl on a kitchen scale
2. Pour room temperature dairy milk until the ⅓ cup mark or 80g is reached
3. Stir the mixture together before letting it sit for about 5 minutes
4. 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.

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