🫐 Lemon Blueberry Sheet Cake with Lemon Cream Cheese Frosting
📝 Ingredients
🍰 Cake
- 2½ cups (315 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (225 g) unsalted butter, softened
- 1½ cups (300 g) granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- ½ cup (120 ml) milk
- 2 cups (300 g) fresh blueberries (tossed with 1 tbsp flour)
🍋 Lemon Cream Cheese Frosting
- 8 oz (225 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 3½–4 cups (420–480 g) powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
✨ Garnish
- Fresh blueberries
- Lemon zest
👩🍳 Instructions
1. Prepare
- Preheat oven to 350°F (175°C).
- Grease and line a 9×13-inch (23×33 cm) baking pan.
2. Make the Batter
- Whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy (3–4 minutes).
- Beat in eggs one at a time.
- Mix in vanilla, lemon juice, and lemon zest.
- Add the dry ingredients in three additions, alternating with the milk.
- Fold in the floured blueberries gently.
3. Bake
- Spread batter evenly into the prepared pan.
- Sprinkle a few extra blueberries on top.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
4. Make the Frosting
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar.
- Mix in lemon juice, lemon zest, and vanilla.
- Beat until fluffy and creamy.
5. Decorate
- Spread frosting evenly over the cooled cake.
- Garnish with fresh blueberries and a little lemon zest.
🍽️ Tips
- Tossing the blueberries in flour helps prevent them from sinking.
- Refrigerate the cake for 20–30 minutes before slicing for clean squares.
- Store covered in the refrigerator for up to 5 days.
💙 Moist, buttery, bursting with juicy blueberries, and topped with tangy lemon cream cheese frosting—this cake is perfect for spring, summer, or any special occasion!